Printable version Cakes & Pastries
Non-illustrated recipe

Rum Diplomat

  • For : 4 servings
  • Time : 15 minutes
  • Difficulty : easy

Ingredients for Rum Diplomat :

  • 150 g ladyfingers
  • 1/2 jar apricot marmelade
  • 1/2 jar red currants jelly
  • 50 g raisins
  • candied cherries and angélique
  • 20 cl rum
  • 10 cl water
  • 25 cl whipped cream
  • 1/2 litre custard

Technical stages for Rum Diplomat :

  • 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.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro