Strawberry Charlotte Russe

Line the bottom and sides of an oiled 2 1/2-quart mold or a 7-inch springform pan with split ladyfingers and set aside. Soften gelatin in cold water and set aside.

Combine egg yolks, sugar, salt, and 1/4 cup of the milk in top part of a double boiler. Heat remaining milk and gradually add to egg-yolk mixture. Stir and cook over hot water, do not boil, until the custard coats a metal spoon.

Remove from heat and stir in softened gelatin. Add vanilla or sherry. Cool over ice water until the mixture begins to thicken. Fold in whipped cream.

Pour mixture into prepared mold. Chill until firm and ready to serve.

Unmold on a serving plate. Garnish as desired with strawberries and additional whipped cream put through a pastry tube.