Diplomat 'Mascarpone'

To prepare a delicious and elegant cake, we start by making the syrup. In a container, we combine sugar with water and, optionally, a few drops of vanilla or rum essence. We bring the mixture to a boil, stirring constantly, until the sugar is completely dissolved. After the syrup has boiled for a few minutes, we let it cool completely at room temperature.

Meanwhile, we take care of the gelatin. In a bowl, we hydrate the gelatin in cold milk, allowing it to absorb the liquid for about 10 minutes. The gelatin will become soft and can be easily integrated into the mixture. Then we separate the egg whites from the yolks, being careful not to leave any traces of yolk in the egg whites, as they need to be whipped well.

In a large bowl, we beat the egg whites with a mixer until they form a foam. When the egg whites reach a firm consistency, we gradually add the sugar, continuing to mix. After obtaining a glossy foam, we incorporate the yolks, gently mixing with a spatula to avoid losing air from the mixture. The hydrated gelatin is gently melted over steam, then added to the egg mixture, stirring constantly.

This mixture is transferred to a double boiler, where it is stirred continuously until it becomes creamy and has the consistency of thick cream. Once the cream is ready, we let it cool. Meanwhile, we prepare the mold in which we will assemble the cake. We line it with cling film or aluminum foil, ensuring it is well covered to prevent sticking.

We place the ladyfingers at the bottom of the mold and around the sides, each ladyfinger being lightly soaked in the cooled syrup, so the cake will be moist and flavorful. In another bowl, we whip 500 ml of cream until it becomes firm. Then, we gradually add the mascarpone cream, carefully integrating them. After the two are well mixed, we incorporate the gelatin cream, gently stirring to avoid losing air.

Finally, we add the candied fruits, sliced thinly, which will add color and flavor to our cake. The resulting mixture is poured into the prepared mold, over the ladyfingers, and left to chill for at least 2 hours (ideally overnight in the fridge). After the cake has set, it is carefully turned out onto a rectangular tray, carefully removing the foil.

Now we take care of the decoration. We whip the remaining 500 ml of cream, adding a stabilizer for whipped cream, so that we achieve a firm texture. We cover the cake with this whipped cream, ensuring it is evenly distributed. As a final touch of elegance, we decorate with chocolate shavings, making the cake not only a delicacy but also a true work of art. Enjoy each slice of this refined dessert, perfect for any special occasion!

 Ingredients: -1 bag of ladyfingers (about 24 pieces, depending on the size of the tray) -250 g Mascarpone -3 eggs -200 g sugar -1 packet of gelatin -200 ml vanilla syrup (250 ml water, 2 packets of vanilla sugar and sugar to taste) -1 l vegetable whipped cream - optional candied fruits - I added cherries.

 Tags:  eggs sugar fruits christmas and new year's recipes sour cherries