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1. In a heavy 1- to 1½ -quart saucepan, combine the egg yolks and sugar and beat with a whisk for 2 or 3 minutes, until they begin to thicken. Whisking constantly, slowly pour in the cream.
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2. Place the pan over low heat and, stirring constantly and deeply with a wooden spoon, simmer for 10 to 12 minutes, or until the custard is thick enough to coat the spoon.
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3. Do not allow the mixtures to come anywhere near the boiling point or it may curdle. Let the custard cool to room temperature, then pour it into a serving dish about 8 or 9 inches in diameter, and refrigerate for at least 3 hours, or until it is completely chilled.
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4. Just before serving, melt the guava jelly in a small skillet over low heat. Remove the pan from the stove. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks when the beater is lifted from the bowl.
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5. Beating constantly, pour the melted jelly slowly over the whites in a thin stream and continue to beat until the jelly and the whites are well blended.
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6. To make the "floating islands" for which the dessert is named, scoop up about ¼ cup of the beaten egg whites in a ladle or serving spoon and drop it gently on the surface of the custard, spacing each island an inch or so from the other.
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7. With the same beater, in a chilled bowl, beat the heavy cream until it begins to thicken. Add the confectioners' sugar and the rum, and continue beating until the cream is stiff but not buttery.
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8. Place a heaping teaspoon of the whipped cream on each of the islands and serve at once.
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