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1
Soften the gelatin in a bowl with the water.
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2
Pour in the milk and completely dissolve the gelatin.
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3
Let it sit while you prepare rest of filling, stirring it every now and again to keep gelatin from separating and settling to bottom.
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4
Sweeten 2 cups of the cream with 1 cup of the sugar and beat it with a handheld electric mixer until it is fairly stiff.
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5
Add vanilla and fold it in.
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6
Stir in dissolved gelatin and gently but thoroughly fold it into whipped cream and set it aside.
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7
Cut cake into ladyfinger-sized pieces, about 1/2-inch thick by 1-inch wide and as long as your mold is deep.
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8
Line bottom and sides of a 3-quart mold or bowl with cake, being sure that there are no gaps in it.
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9
Hold back enough cake to cover top of mold or bowl.
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10
Sprinkle cake with sherry and spread it with a thin layer of jam or fruit preserves, if using.
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11
Beat egg whites to stiff but not dry peaks with a handheld electric mixer, then fold thoroughly into whipped cream and gelatin filling.
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12
Spoon filling into cake-lined mold, making sure there are no gaps or air pockets between filling and cake.
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13
Press reserved cake on top of filling.
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14
Chill until cream is set, 4 to 6 hours.
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15
When you are ready to serve, gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert onto plate.
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16
Carefully lift off mold.
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17
Lightly sweeten remaining 1 cup cream with remaining 1/4 cup sugar and beat until it is stiff.
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18
If you like, you can put it into a pastry bag and pipe it onto the Charlotte, or simply spoon it on, using it to cover any gaps or splits in outer layer of cake.
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19
Garnish with fresh fruit.
