Charlotte Russe

yield 8-10 servings. Beat egg yolks and 4 T sugar until thick and lemon colored; set aside. Soften gelatin in cold water; place over hot water and stir until dissolved. Add gelatin to yolk mixture. Beat egg whites in a large bowl. Gradually add 6 T sugar and continue to beat until stiff peaks form. Reserve 1/2c whipping cream for garnish. Fold remaining whipping cream, yolks mixture and vanilla into egg whites. Split lady fingers in half length wise. Line an 8c glass or crystal bowl with lady fingers. Pour in filling: chill until set. Garnish with reserved 1/2 cup whipping cream.