Diplomatico Recipe

How to make it

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• Line a rectangular bread pan with greased waxed paper,extending it up the sides above the rim.
• Combine the rum,sugar,and coffee.
• Cut the pound cake into 1/4 " thich slices.
• Dip each briefly on both sides in the coffee-rum mixture.
• Place on the sides and bottom of the pan to completely line it with soaked pound cake.
• Beat the egg yolks with 1 teaspoon of sugar until pale yellow.
• Melt the chocolate and mix into the beaten yolks.
• Beat the egg whites until they form stiff peaks.
• Combine a small portion of whites with the chocolate-yolk mixture to lighten it.
• Then add the remaining whites,folding gently with a whisk until just combined.
• Spoon the chocolate mixture into the cake-lined pan.
• Cover top with more rum-soaked slices of cake.
• The cake may be pieced if necessary.It will be covered at serving.
• Refrigerate overnight (Or) up to 1 Week.
• Loosen the paper from the pan and turn the dessert out onto a serving platter,waxed paper protruding out.
• Lift the pan off and carefully peel off the waxed paper.
• Whip the chilled cream in a chilled bowl with 2 teaspoons of sugar and rum flavoring until stiff.
• Cover all exposed surfaces of the cake with whipped cream.
• Decorate with the chocolate curls.
• Refrigerate until serving time.