Diplomat with strawberries
The diplomat is a refined dessert, appreciated for its light texture and fluffiness that makes it irresistible. It is perfect for enjoying on any occasion, whether it's an anniversary, a gathering with friends, or simply a relaxing evening at home. This dessert can be easily adapted according to seasonal fruits, and the strawberry version is certainly a favorite among many.
To prepare a strawberry diplomat, you will need the following ingredients: 500 g of fresh strawberries, 400 ml of whipping cream, 200 g of sugar, 5 eggs, 200 g of biscuits, 1 packet of gelatin, 1 vanilla essence, a pinch of salt, and the juice of one lemon. Start by washing the strawberries, removing the stems, and cutting them into small cubes. Place them in a bowl, add the lemon juice and 50 g of sugar, gently mixing to marinate. Let them sit for about 20 minutes to release their juice and blend the flavors.
Meanwhile, prepare the diplomat cream. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you achieve a firm foam. In another bowl, beat the yolks with the remaining sugar (150 g) until they become a light-colored cream. Add the vanilla essence and mix well. In a small saucepan, hydrate the gelatin according to the package instructions, then incorporate it into the yolk cream.
Start incorporating the whipped cream gently, mixing with up-and-down movements to avoid losing air in the mixture. Then add the beaten egg whites, continuing to mix carefully. Finally, add the marinated strawberries and their juice, gently mixing to evenly distribute the fruits in the fluffy cream.
Place the biscuits in a tray or platter and pour the diplomat mixture over them, leveling the surface with a spatula. Refrigerate the dessert for a few hours, preferably overnight, so that it sets and the flavors develop.
When ready, you can decorate the diplomat with a few fresh strawberries and mint leaves, giving it an attractive appearance. Serve generously and enjoy every bite. The diplomat is truly a dessert that will delight your taste buds and bring a smile to anyone who tastes it.
The base: Whisk the egg whites from 6 eggs. When the egg whites are stiff, gradually add 300 g of sugar while continuing to whisk. After incorporating the sugar, add the yolks and gently mix to incorporate. Next, add one tablespoon of flour at a time and then mix in a tablespoon of water and mix again. Continue this way until all 10 tablespoons of water and all the flour are added. Mix gently from top to bottom; otherwise, the egg whites will lose air, and the base will not rise nicely. The base is placed in a round pan lined with flour and put to bake. The oven should be preheated from the beginning and set to high heat until the base rises slightly, then reduce to medium heat. The oven should not be opened before 25 minutes; otherwise, the base will collapse. Cream for diplomat with strawberries: Beat the yolks with sugar, separately boil the milk, and dissolve the gelatin in 100 ml of hot water. When the milk boils, pour it over the beaten yolks with sugar and heat until it boils. Then mix with the gelatin and the whipped egg whites. This mixture is divided into three; one third has a tablespoon of cocoa added, and the rest can have some vanilla sugar. Preparation: take a large pot of 4-5 liters and alternately add: half of the yellow cream, chopped strawberries, then the base: cut it into slices, dip it in syrup, then press it with fingers and arrange it in a snail shell shape over the fruits until it covers all the cream and fruits. Next, add the cocoa cream and then another layer of fruits, a layer of base, and then the yellow cream again. Refrigerate for a day. The next day, take it out of the fridge, detach the edges with a knife, and turn it onto a platter (you can warm the bottom of the pot slightly to detach it more easily). The diplomat with strawberries is covered in whipped cream and decorated with fruits. The strawberry diplomat cake is served cold.
Ingredients: For the dough: 6 eggs, 300g sugar, 300g flour, 10 tablespoons water; for the cream: 6 eggs, 50g gelatin, 200g sugar, 100ml water, 500ml milk, 1 tablespoon cocoa strawberries.
