If this recipe looks too daunting at first blush, you might consider making it in stages. The syrup for the praline mousse can be made two days in advance, and the cake can be made the day before the dessert is assembled. Or tackle just the cake the first time, and serve it with some strawberry jam and a little whipped cream on the side. Then imagine how good (and beautiful) the cake will be with the mousse on the inside. I prefer to assemble the roulade in the morning and give it all day to get moist and flavorful in the refrigerator. Some sliced ripe strawberries or peaches send it over the top.
For an easy dessert, try the mousse on its own with shortbread cookies and some fresh strawberries.
Gelatin tends to thicken on standing for even a few minutes. If the mixture seems too thick and granular when you stir in the rum, you might want to place the bowl over hot water to keep the gelatin liquid.
