Make jelly roll filled with raspberry jam (or line with lady fingers and jam).

FILLING:

2 tbsp. Madeira
4 eggs, separated
1/4 c. superfine sugar
1/2 tbsp. gelatin
1 1/4 c. light cream
2 c. heavy cream
2 tbsp. light rum
1 tbsp. confectioners' sugar
1 tsp. vanilla

Sprinkle Madeira over jelly roll slices lining bowl.

Place yolks in bowl and add sugar. Beat thoroughly and add gelatin. Bring light cream to a boil and add to yolk mixture, stirring constantly with whip.

Use rubber spatula to scrape mixture into large saucepan. Cook and stir custard over low heat until it coats back of wooden spoon.

Immediately remove saucepan from fire and place in bowl with ice cubes. Stir until cool.

Clean mixing bowl and dry it. Add whites and beat until soft peaks. Fold into cooled custard.

Beat 1 cup heavy cream until stiff and fold into custard. Then fold in rum. Spoon custard into chilled bowl lined with jelly roll slices. Place briefly in freezer until set. Do not let freeze.

Cover with reserved slices of jelly roll.

Beat remaining cream and sweeten with confectioners' sugar and vanilla. Spoon over top of mixture.

NOTE: Be generous with raspberry jam. I also used some frozen raspberries in a sauce thickened with cornstarch and spooned over mixture, just before topping with whipped cream. I also used more confectioners' sugar in the whipped cream. Instead of Madeira I used cooking sherry.