The diplomat, reimagined
Alcoholic beverages
Two recipes from my youth join to create a party-worthy frozen terrine. A diplomat pudding traditionally is a terrine made with pound cake, madelaines, lady fingers or other plain cookies, nestled in a long rectangular pan and layered with a custard, usually vanilla or almond (along with some fruits and nuts) or, in the case of Marcella Hazan’s “Il Diplomatico,” chocolate flavored with coffee and rum. I use the latter combination, but in an ice cream filling, to create a dessert inspired by the ice cream cakes I had so much fun making at Baskin Robbins, where I worked as a teenager. Make whatever loaf-shaped pound cake you like, or buy one from a good bakery. Just be sure to make this the night before, as it does need time to freeze up good and hard before you “frost” it with the softened ice cream, and then freeze it again. Enjoy!! ;o)
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