14 whole ladyfingers, split
1/3 c. sugar
1 env. gelatin
4 eggs, separated
3/4 c. milk
1/4 c. sherry
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 c. whipping cream

Cut halves to form triangles; line bottom and sides of ungreased souffle (5 cup) pan. Mix sugar, gelatin and pinch of salt. Add yolks and milk; bring to a boil. Cool 1 minute, add sherry. Chill until mounds slightly.

Combine foamy (beaten) egg whites gradually with sugar and cream of tartar until stiff. Fold into custard. Beat cream stiff. Fold custard mixture into it. Pile in dish and refrigerate for 6 hours. Serves 12-14.