Diplomat pudding (french: Diplomate au Bavarois) is a cold

dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...

prepared in a mold. There are two methods of preparation. The more common method uses ladyfingers soaked in rum or Kirsch flavored syrup, layered with candied fruit, apricot jam, and an egg custard or Bavarian cream. This is then refrigerated, then later removed from the mold and coated with a fruit sauce or custard cream. In the second method of preparation, the ladyfingers are replaced with

stale Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard. Mechanism and effects Staling is not simply a drying-out process due to evaporation. One ...

brioche soaked in milk, and the entire pudding is cooked in a bain-marie before the refrigeration process.

References

Puddings Foods with alcoholic drinks Custard desserts French desserts {{france-dessert-stub