Beat egg yolks and sugar together with
a wooden spoon in the top of a double boiler. Stir in milk and
pineapple juice. Set over simmering water and cook until hot and
slightly thickened, about 10 minutes. Stir constantly. Add gelatin
to cold water and let stand 5 minutes. Add to hot egg yolk mixture,
stirring until gelatin is dissolved. Set top of double boiler in a
bowl of ice water and stir constantly just until mixture is cool and
beginning to thicken a little (be careful not to chill it so it sets
at this point). Remove from ice water and stir in 1/4 cup (60ml)
rum.
Whip cream and fold into gelatin
mixture. Pour into 8-inch (20-cm) round layer cake pan and chill
until firm. Put
Sponge Layer on flat serving plate. Drizzle 1 tbsp (15ml) rum
over cake. Turn out gelatin layer on top of cake. Decorate top of
gelatin layer with half slices of pineapple and maraschino cherries.
Chill until serving time. Pipe sweetened whipped cream around bottom
of dessert at serving time if desired.
Note: This dessert can be made
successfully by substituting 1 envelope dessert topping mix prepared
according to package directions, for the whipped cream in the
jellied cream layer.
