My husband came up with this dessert while trying to recreate something he used to eat as a child in his hometown Venezuela. He thought of using yoghurt instead of the usual rich type of cream used for cakes as he wanted something light, but we had not tried yet this version with diplomat cream so here is a rich, creamy dessert with coffee and grated semi-dark chocolate. You must try it. It’s super scrumptious! A must-try! 😇

Serves 4 people

Ingredients

1 pack of McVities Rich Tea (the light one)

30 g semi-dark (75%) grated chocolate

120 ml unsweetened good brand instant coffee

For the Diplomat cream

2 medium egg yolks

200 ml whole milk

40 g flour (in the absence of cornstarch)

120 g caster sugar with one additional tbsp. for the double cream

A splash of vanilla extract

300 ml fresh double cream

Method

For the diplomat cream

Pour the milk into a saucepan and add a splash of vanilla extract.

Put it on the stove and let it heat over medium-high heat.

Meanwhile, in a medium-size bowl, mix the egg yolks with the sugar, add the cornstarch and mix until you don’t see any lumps.

Pour the mixture into the hot milk slowly and stir constantly until it thickens.

Your custard cream is ready.

Remove it from the heat, pour it into a container and cover it with a sheet of cling film to prevent the milk proteins from forming a thin crust on top when refrigerated.

Let the cream cool well in the fridge for at least a couple of hours.

For the layers

Take the double cream, add the tablespoon of icing sugar and whip it (if you prefer your cake with custard cream, skip this and the next passage).

Mix the custard cream with the whipped cream by folding gently the two together with a rubber spatula.

Your diplomat cream is ready and super delicious.

In a tray or cake dish of your choice, lay the biscuits. You can break them to cover the corners and spaces in between biscuits if necessary.

Slowly pour on top of the biscuits the coffee which should be at room temperature and not hot (the biscuits should be nicely soaked but not soggy).

Take about three full spoons of diplomat cream and gently spread it all over the biscuits.

Grate some chocolate on top and repeat until you completed at least three layers.

Let the cake rest in the fridge for a couple of hours and enjoy!