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Diplomat cake

Diplomat cake


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I drained the fruit in a colander.

In a tray (35/25 cm) with detachable walls, fix the biscuits so that they cover all the edges of the tray and on the bottom of the tray put biscuits soaked in compote.

Put eggs, yolks and sugar in a steaming pan.

Mix eggs on a steam bath until you get a warm foam (about 10-15 minutes)

Hydrate gelatin in cold orange juice for 10 minutes.

Melt the gelatin on a steam / microwave bath (be careful not to boil it) then incorporate it into the egg foam, mixing well.

Beat the whipped cream with the rum and vanilla essence then incorporate in 2-3 tranches the egg foam, mixing well.

Pour the cream inside the tray and level well.

Put the tray in the fridge until the cream is completely hardened.

Mix the mascarpone with the whipped cream and then decorate the cake with whipped cream and fruit.