Charlotte Russe

• 1/4 cup water
• 1 envelope unflavored gelatin
• 1/2 cup milk
• 1/2 cup sugar
• 1 1/2 teaspoons vanilla
• 1 cup cream
• ladyfingers or sliced sponge cake

Instructions:
Add the water to a saucepan. Sprinkle on the gelatin. Allow to rest for 5 minutes. Whisk in the milk and sugar. Over low heat, heat the mixture, stirring constantly, until it begins to thicken. Remove from heat and add vanilla; chill. Whip until firm peaks form. In a separate bowl, whip the cream until firm peaks form. Fold the two mixtures until blended. Line a 1 1/2-quart dish with the ladyfingers (bottom and sides). Pour in the mixture; chill well. Unmold or serve with a spoon.