Diplomat Pudding

Diplomat Pudding
Image: Anelia Georgieva
1 / 2
Preparation40 min.
Cook15 min.
Тotal55 min.
"A unique cream with raisins, walnuts, biscotti and a gentle vanilla aroma. A superb recipe idea for today"


  • gelatin - 2 tablespoons powdered or 4 sheets
  • water - 1/2 cup (125 ml), if using gelatin sheets
  • raisins - 2/5 cup (100 g)
  • rum - 3 tablespoons
  • lemons - 2 oz (50 g) candied + lemon zest
  • walnuts - 2 oz
  • chocolate - 3.5 oz (100 g) coarsely grated
  • vanilla - 1 pod
  • milk - 1 cup (250 mL)
  • eggs - 4
  • sugar - 3 tablespoons
  • liquid cream - 4/5 cup (200 mL)
  • biscotti - 3.5 oz (100 g)
  • coffee - 1/2 cup (125 ml), strong, cold
  • liqueur - 1 2/3 cups (400 mL), amaretto

How to cook

If using sheets of gelatin, soak them in cold water. Marinate the raisins in the rum. Cut the lemon rind and walnuts and mix them with half the grated chocolate.

Halve the vanilla pod, scrape the inside with a knife and add it (along with the pod) to the milk, heating it on the stove.

Whisk the egg yolks with the sugar in a container in a water bath on the stove until they whiten - take care not to heat them too much so they don't curdle.

Remove the vanilla pod and while whipping nonstop, pour the milk gradually into the egg yolks. Stir for about 4 min. in a water bath.

Squeeze dry the sheets of gelatin or follow the directions on the packaging if using dried gelatin and combine with the hot egg mixture.

Whip the egg whites to hard tips and put them in the fridge. Separately, beat the cream. Add the cream to the other mixture, then slowly stir in the egg whites as well.

Pour this pudding into suitable glass bowls about halfway to the top. In the middle, place biscotti, sprinkle them with amaretto and coffee. Then add some of the flavorful walnut mixture and fill with pudding to the top.

Decorate with candied lemons on top and grated chocolate. Cool before serving.


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