Prăjitură Diplomat (Diplomat Cake)

Syrup. Heat the water (100 ml7 tbsp) with the granulated sugar (50 g¼ cup) until dissolved. Cool and add the rum (2 tbsp).

Dip the ladyfingers (200 g) briefly in the syrup and line the bottom of a 25 × 35 cm (10 × 14 inch) pan with them.

Custard. Soak the gelatin (10 g) in the cold water (45 g3 tbsp). Heat the milk (500 ml2 cups). Whisk the egg yolks (3), granulated sugar (100 g½ cup) and cornstarch (40 g6 tbsp), pour in some of the hot milk, whisking, then return it all to the pot and cook until thick. Add the vanilla (1 tsp) and the gelatin while still hot and stir until dissolved. Cool to lukewarm.

Whip the heavy cream (400 ml1⅔ cups) with the powdered sugar (50 g7 tbsp). Fold two thirds of it into the custard, then fold in the drained mixed fruit (200 g).

Pour over the biscuits and spread the rest of the whipped cream on top.

Refrigerate at least 6 hours, or overnight. Cut into squares.