Mix the candied fruit with two tablespoons of rum. Soak the gelatine in cold water. Beat egg yolks with remaining rum and powdered sugar until creamy and almost white. Allow gelatine to melt dripping wet at a mild temperature and stir into egg yolk mixture.
Fold in candied fruit and brittle. Separately, whip egg whites and whipped cream until stiff and fold in.
Leave the dessert to cool for at least an hour. Then cut into portions with two tablespoons. Cut the cherries in half, quarter the Florentines and garnish the dessert with them.
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