1 env. unflavored gelatin
1/4 tsp. salt
6 tbsp. sugar
2 eggs, separated
1 1/4 c. milk
1 c. heavy cream
1 1/2 tsp. vanilla

Combine gelatin, salt and 2 tablespoons sugar in the top of a double boiler. Beat egg yolks and milk together and stir this into gelatin mixture gradually. Cook over boiling water, stirring constantly, until mixture coats a metal spoon. Remove from heat. Chill mixture until slightly thicker than unbeaten egg whites. Beat egg whites until soft peaks form; gradually add remaining sugar. Beat until a stiff meringue forms, about 4 minutes. Whip cream and vanilla until soft peaks form; fold meringue and whipped cream into gelatin mixture. Turn into 1 1/2 quart mold and chill 4 to 5 hours or overnight. Unmold onto chilled serving dish and serve with a berry sauce.