Rum-Raisins Diplomat Recipe
Ingredients:
- 150 g ladyfingers
- 1/2 jar apricot marmelade
- 1/2 jar red currants jelly
- 1-1/2 ounce raisins
- Candied cherries and ang�lique
- 20 cl rum
- 10 cl water
- 1 cup whipped cream
- 2 cup custard
Directions:
- Mix the rum and water and quickly soak the biscuits in it. Cover the bottom of a charlotte pan with those.
- Add a layer of apricot marmelade, add another layer of biscuits an da layer of red currant jelly.
- Sprinkle with raisins soaked in a glass of warm water.
- Keep going until there is no biscuit left.
- Put a small plate with a weight on it on the cake and leave in the fridge until the next day.
- Unmold and coat with custard. Decorate with candied fruits and chantilly.