For more information on alternate molds and cake linings, see About Charlottes.

Have ready:

If desired, brush the ladyfingers with:

Lightly oil a 2- to 2 ½-quart charlotte mold and line the sides (and, if desired, the bottom) with the ladyfingers, trimming them, if needed, to fit inside the mold. Pour into the top of a double boiler or a heatproof bowl:

Sprinkle over the top:

Let stand for 5 minutes, then whisk in:

Set the top of the double boiler or bowl over a pan of simmering water and, whisking constantly, heat the mixture until thick and puffy, like marshmallow sauce. (If you are concerned about eating uncooked eggs, periodically insert an instant-read thermometer off the heat, until the mixture reaches 160°F.) Set the double boiler top or bowl in cold water and, whisking now and then, cool to room temperature. Stir in:

Beat in a separate large bowl on medium speed until light and fluffy:

Beat in the cooked egg yolk mixture by heaping tablespoons. Whip in a separate bowl until firm peaks form:

Using a silicone spatula, stir ½ cup of the whipped cream into the egg yolk mixture, then gently fold in the remaining whipped cream. Turn the mixture into the prepared mold. Cover the top with additional ladyfingers, if you have them, and brush with additional liquor or coffee, if using. Refrigerate for at least 8 hours, or for up to 3 days. Unmold the charlotte, above, onto a plate. Serve with: