Ingredients:

• 1×9″ – Sponge cake (it should be only 1/2″ high) line this on a 9″ pie plate, soak it all over with rum or sherry
• For the filling:
• 1.5 cups – Milk
• 2 – eggs
• 2 tsp – Instant coffee
• Pinch of Cream of tartar
• 1 tbsp – Rum Cream
• Walnuts and chocolate curls for decoration
• 1/2 cup – Sugar
• 2 tbsp – Castor Sugar

Method:

  1. Beat egg yolks and 1/2 cup sugar until light and creamy, add salt and coffee, stir in warm milk and gelatin (soaked in 1/4 cup cold water).
  2. Cook all this over low heat until the mixture is thick, do not boil, remove and cool, add vanilla and rum.
  3. Chill until partially set. 
  4. Beat egg whites with cream of tartar until stiff, add 2 tbsp castor sugar and fold this in the coffee mixture with slightly whipped 1 cup cream.
  5. Pour all in the sponge lined dish, chill.
  6. Decorate with cream, walnuts and chocolate curls.