For the Malakoff cream, beat the yolks, milk, sugar and vanilla in a bain-marie with a whisk until the liquid is foamy and has increased in volume.
Soak the gelatin in cold water according to the package instructions, squeeze it out and dissolve it in the still warm egg cream, stirring until the cream has cooled noticeably.
Using a mixer, whip the whipped cream and fold it into the cream along with 1 tablespoon of rum.
Chill the malakoff cream and serve with fruit in a dessert bowl.
Preparation Tip:
The malakoff cream is intended as a filling for the malakoff cake , but also fits perfectly as a filling for sponge cake roulades and also tastes very good together with fruits.
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