Diplomatico Freddo

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

You will not find a recipe for tiramisu in this book, thank you very much. Wait a few years for it to become as common as muck, and then we have one lurking on the hard disc to rush out along with Black Forest gateau. Diplomatico Freddo has some similarities with That Pudding but is actually frozen, so it comes out somewhere between an ice-cream and a chilled cake.

Use seriously good chocolate for a superior result. The assembly of the cake is similar to that of the Sicilian cassata, though the result is very different.


  • 450 g/1 lb premium-quality bitter chocolate
  • 4 eggs
  • 250 g/8½ oz caster sugar
  • 500 ml/16 fl oz (double) cream
  • 575 ml/1 pt espresso or strong coffee (or half and half)
  • 5 tbsp whisky or rum
  • 400-450 g/14-16 oz sponge fingers
  • icing sugar, to dust



The day before or at least 4 hours ahead: melt the chocolate in a bowl set over hot water.

Separate the eggs, then whisk the yolks and half the sugar with an electric whisk until pale and stiff.

In another bowl, whisk the cream until it forms soft peaks, being careful not to take it too far. Beat the melted chocolate into the egg yolks. When cool, fold in the cream and refrigerate.

Make the coffee and, while it is hot, dissolve the remaining sugar in it. Then add the whisky or rum.

When cool, dip the sponge fingers in it briefly to moisten and arrange half to line the base of a 24 cm/9½ in spring-form tin.

Spoon over the chocolate cream and top with the remaining moistened sponge fingers. Freeze for at least 3 hours or overnight.

About 20 minutes before serving: remove from the freezer.


Dust the top with icing sugar and unclip the tin.

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