Mascarpone Charlotte

Prepare the cream: in a small saucepan, warm the milk over low heat (when bubbles start to form around it)

In a bowl, beat the eggs well with sugar and salt

Gradually add the warm milk, beating constantly

Heat over low heat in a water bath (with the water still hot) and cook, stirring, until slightly thickened and covering the sides of the spoon

Add the grated citrus zest and let it cool covered with plastic wrap, stuck to the cream, to prevent pellicle formation

Then refrigerate

Prepare the charlotte: remove and reserve the crust from 9 bread slices

Cut each slice without crust in half and line the sides of a high mold (23 cm diameter) with them, overlapping slightly

Recut the remaining 7 bread slices with crust into corona-shaped pieces, about 5 cm wide, and line the bottom of the mold

Using a sharp knife, cut off the excess bread and shells in small cubes (they should occupy approximately 3 cups). Reserve

In a large bowl, mix together sugar, cinnamon, and nutmeg

Slice the mascarpone berries into thin slices and add them to the same bowl

Add the grape paste mixture to the bowl

Mix well

At the bottom of the mold spread 1 1/3 cups of the grape paste and berry mixture

Distribute evenly

Spread 1 tablespoon of melted butter on top and cover with small bread cubes

Repeat this process three more times

Bake in a moderate oven (180°C), preheated, for 40 minutes or until golden brown

Remove from the oven and let it cool

Make the topping: in a small saucepan, heat the rosewater gelatin with rum, stirring constantly. Reserve