Diplomat Pudding with Strawberry Sauce
Bavarian Cream, before it is set
16-20 purchased sponge fingers
Strawberry Kirsch Syrup
40g thinly sliced pistachios
2 whole strawberries, cut into quarters
Lightly grease 1.4l capacity bowl with baking spray.
Before Bavarian Cream is set divide approximately into four portions and pour one-quarter into prepared bowl.
Dip sponge fingers, one at a time, into Strawberry Kirsch Syrup and make a layer on top of Bavarian Cream. Trim sponge biscuits to fill small gaps.
Place half of the Poached Strawberries in an even layer onto sponge fingers.
Divide pistachios into four and sprinkle one-quarter over Poached Strawberries.
Repeat layering with second quarter of Bavarian Cream mixture, a layer of dipped sponge fingers and remaining strawberries. Sprinkle with two quarters of pistachios and finish with remaining half of the Bavarian Cream.
Cover with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, or for up to 3 days.
To Serve: Remove pudding from refrigerator, peel away plastic wrap and upturn onto a serving platter.
On top of pudding make a ring with remaining pistachios 1cm in from the edge. Evenly space strawberry quarters on the pistachios.
Serve with Strawberry Sauce.
* To measure the capacity of a bowl fill it with water to the very top, then pour water into a measuring jug. The measured amount is the bowl capacity.
* The diameter of the bowl we use is 19.5cm across the top and 11.5cm across the base.
Photo credit: Murray Lloyd