Eggnog Charlotte

12 to 14 ladyfingers
2 envelopes unflavored gelatine
3/4 cup granulated sugar, divided
1/4 teaspoon salt
4 eggs, separated
2 1/4 cups milk, divided
1/4 cup rum or brandy *
2 cups heavy cream, whipped

Split ladyfingers; stand upright around inside of 9-inch springform pan.

Mix gelatine, 1/4 cup sugar and salt in saucepan.

Beat egg yolks with 1 cup milk; stir into gelatine mixture. Place over low heat; cook, stirring constantly, for 5 to 6 minutes or until gelatine dissolves and mixture thickens slightly. Remove from heat; stir in remaining milk and rum. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Beat egg whiles until stiff, but not dry. Add remaining sugar gradually; beat until very stiff. Fold in gelatine mixture; fold in whipped cream. Turn into prepared pan; chill for several hours or until firm (may be chilled overnight).

Release spring; remove side of pan. Garnish with additional whipped cream, pieces of maraschino cherry and chopped pistachio nuts, if desired.

* One tablespoon rum or brandy flavoring may be substitute for rum or brandy.

Yields 12 servings.