No-Bake Diplomat Roll with White Chocolate and Fruit
Ingredients
- 450 milliliters liquid cream (for whipping)
- 200 grams white chocolate, broken into pieces
- 10 grams gelatin powder
- A little cold water (for hydrating gelatin)
- 1 kiwi, diced
- 4 strawberries, diced
- Peach compote (or fresh peaches), diced
- Optional: raisins, raspberries, any fruits you like
- Plain biscuits (ladyfingers or tea biscuits)
- Orange juice (for soaking biscuits)
- Plastic wrap/foil (for rolling)
Cream & Base:
Fruits:
Assembly:
Instructions
- Prepare the White Chocolate Cream:
- In a pot, boil 450 ml of cream.
- Pour the hot cream over 200 g white chocolate in a bowl.
- Mix well until the chocolate melts completely.
- Let it cool at room temperature, then transfer it to the freezer for 1 hour (just until very cold, not frozen).
- Prepare the Gelatin:
- In a cup, mix 10 g gelatin with a little cold water and let it hydrate.
- Once the cream is cold, whip it until it firms up.
- Melt the gelatin in the microwave for a few seconds and add it to the whipped cream.
- Mix again to incorporate.
- Add the Fruit:
- Dice your choice of fruits (peaches, kiwi, strawberries) and add them to the cream.
- Mix everything together well.
- Assemble the Roll:
- Place plastic wrap on a large surface or cutting board.
- Dip biscuits in orange juice and arrange them in a rectangle on the wrap.
- Place in the fridge for 30 minutes to soften.
- Fill and Roll:
- Spread the fruit cream over the softened biscuits evenly.
- Use the plastic wrap to gently roll the dessert, joining the sides like a roulade.
- Wrap tightly in the plastic wrap and refrigerate for 2 hours to set.
Slice and serve chilled. Perfect for summer or festive occasions, this dessert is fresh, creamy, fruity — and no baking needed!