In a small saucepan, stir the milk and gelatin together and let stand for 5 minutes. 

Turn the saucepan on low and stir completely until the gelatin is completely dissolved. Set aside to cool. When mixture has returned to room temperature, continue to step 3.

In a large bowl, beat the egg whites until it forms stiff peaks and then set aside. 

In a separate large bowl, beat the whipping cream and set aside. 

In a medium bowl, beat the egg yoks while gradually adding the sugar until they are fluffy and pale in color. 

Gently stir the gelatin mixture into the egg yolks. 

Slowly add the whisky to the egg yolk mixture. 

Gently fold the egg yolks into the egg whites a little at a time. You do not want to overmix the egg whites. 

Fold in the whipped cream, again gently and a little at a time. 

Line a trifle bowl with ladyfingers around the outside and the bottom. 

Pour the mixture into the bowl so that it is surrounded by ladyfingers except on top. 

Cover loosely and refrigerate for several hours or overnight. 

Garnish with Maraschino cherries if desired.