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1
Put the milk in a heavy saucepan and bring to a simmer.
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2
Combine the gelatin and Cognac, kirsch or rum.
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3
Stir until softened.
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4
Combine the egg yolks and sugar in a heavy saucepan and beat until light and lemon-colored.
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5
Gradually add the hot milk, stirring vigorously with a wire whisk.
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6
Bring the mixture to a bare simmer, stirring constantly with a wooden spoon.
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7
Do not let the sauce boil or it will curdle.
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8
Cook until the mixture has a custardlike consistency and coats the sides of the spoon.
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9
Add the gelatin mixture and stir until dissolved.
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10
Put the sauce through a fine sieve, pressing to extract all the liquid from any solid.
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11
Add the Nesselrode mix and let stand until thoroughly cooled.
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12
Beat the cream until stiff and fold it into the custard.
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13
Rub the bottom and sides of a 12-cup mold with a very thin coating of butter.
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14
Line the bottom and sides with the ladyfingers.
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15
To do this, separate the ''double'' ladyfingers.
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16
Arrange enough of them in a petal-like, symmetrical arrangement over the bottom, cutting them to fit.
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17
Remember to place them smooth surface down so that when the charlotte is unmolded, this surface will appear on top.
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18
Line the sides of the mold with ladyfingers, smooth surface against the side of the mold.
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19
Arrange the ladyfingers close together and trim each ladyfinger as necessary so that it fits neatly, top and bottom.
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20
Add the custard mixture and place in the refrigerator.
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21
Chill several hours or overnight, until the custard is set.
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22
When ready to serve, dip the mold in hot water and remove immediately.
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23
A damp, hot cloth should also be used on the mold to help loosen it.
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24
Unmold and serve.
