2 egg yolks
2 tablespoons of flour
¼ litre of milk
8 sponge fingers
2 small glasses of rum
30g finely diced candied citrus fruits
50g apricot jam
Put the egg yolks, flour, sugar and vanilla into a saucepan and blend them well. Pour the boiling milk, a little at a time, into the mixture. Place the saucepan over the heat and continuously stirring, let the cream thicken and boil for 3 minutes.
Lift the pan off the heat, add the butter and pour the the cream into a bowl, stirring occasionally, to stop a skin forming.
Line a greased mould with the biscuits soaked in the liqueur, arrange the raisins and candied fruit on top, then the jam and finally the prepared cream.