Charlotte russe

Method

1. 1 Arrange the savoiardi biscuits upright to completely cover the round mold, and line the bottom with a layer.
2. 2 Brush the rum and sugar mixture onto the cake, but only lightly; if the cake is too wet, it will collapse into the mold.
3. 3 Cook the custard with milk, egg yolks, sugar, and vanilla, then dissolve the soaked gelatin into it while the custard is still warm.
4. 4 Gelatin must be added when the cream is below 80 degrees Celsius; any hotter than that, and the gelatin will lose its gelling ability.
5. 5 Whip the heavy cream until soft peaks form, then mix it into the cooled egg cream.
6. 6 Pour into molds, refrigerate for 6 hours, and remove from molds once the ice cream is firm.