Pudding Diplomate (Diplomat Pudding)

Ingredients

• candied fruit
• oil
• Bavarois à la vanille composition
• sponge fingers
• Corinth and Smyrna raisins
• apricot jam

Instructions

1. Oil a border mould with high sides and decorate the bottom with pieces of candied fruit.
2. Fill the mould with the Bavarois à la vanille composition in layers alternating with sponge fingers soaked in kirsch.
3. On each layer of biscuits scatter the Corinth and Smyrna raisins swelled in warm syrup and place a few spoonfuls of apricot jam here and there.
4. Set in a cool place or on ice.
5. Turn out at the moment of serving.