Ladyfinger Charlotte

Description
In Romanian: Sarlota de piscoturi

Ingredients

 * 5 egg yolks,
 * 1 cup milk,
 * 1 cup Sugar,
 * 8 tablespoons gelatine,
 * 1/2 lb/250 g ladyfingers,
 * 1/2 lb/250 g whipped cream,
 * 5 oz/150 g Praline walnut or hazelnut cream,
 * peanuts or walnuts,
 * vanilla,
 * rum

Directions

 * 1) Set the milk to heat, adding the yolks beated with the Sugar, vanilla and rum, mixing continuously until it starts to thicken.
 * 2) Remove from heat and add the gelatine dissolved in 2-3 tablespoons of hot water.
 * 3) Mix well and let cool a little.
 * 4) During this time, set the ladyfingers that have been previously soaked in a thin Sugar and rum syrup in the special charlotte mold.
 * 5) Arrange them both on the bottom and the sides of the mold.
 * 6) After the mixture has cooled a little, add the hazelnuts, whipped cream and rum and mix well.
 * 7) Pour into the mold with ladyfingers. Refrigerate for 3–4 hours.
 * 8) When serving, turn onto a plate.