Pav with Coffee and Chocolate Cream

Mix the milk with the rum

Dip the breadcrumbs quickly in this mixture and line the bottom of a rectangular mold

Line the mold with aluminum foil before placing the first layer of breadcrumbs

Prepare the filling: Soak the gelatin in cold water

In a saucepan, combine boiling water, instant coffee powder, and chocolate

Stir over low heat until the chocolate melts

Add the softened gelatin and stir until it dissolves

Beat the egg yolks until they thicken and turn pale yellow

Gradually add 1/2 cup of sugar, beating well

Add the chocolate mixture, stirring well

Cool in the refrigerator until it starts to firm up

Beat the egg whites until stiff peaks form

Gradually add additional sugar (1/2 cup), beating very well

Add to the previous mixture, stirring well

Place a thick layer of this cream over the breadcrumbs

Cover with a layer of breadcrumbs and another layer of cream

Cover with breadcrumbs and refrigerate until firm

Unmold and garnish with whipped cream