2 egg whites
1/2 c. sugar, sifted
1 tbsp. unflavored gelatin
1/2 c. milk
2 tsp. vanilla
2 tbsp. sherry
1 pt. whipping cream
Ladyfingers (optional)

Beat egg whites until stiff, add sugar and mix well. Soften gelatin in milk and place on very low heat for a few minutes until gelatin is thoroughly dissolved. Cool gelatin and milk mixture a little, and pour this over the egg mixture, mixing well. Add vanilla and sherry. Then fold in cream which has been whipped and pour Charlotte into a decorative serving bowl. Chill. Ladyfingers may be placed in the bowl first, around the sides, before pouring in Charlotte. May be prepared day before. Serves 6.