Rum-Raisins Diplomat

150 g ladyfingers
1/2 jar apricot marmelade
1/2 jar red currants jelly
1-1/2 ounce raisins
Candied cherries and angélique
20 cl rum
10 cl water
1 cup whipped cream
2 cup custard

Mix the rum and water and quickly soak the biscuits in it. Cover the bottom of a charlotte pan with those.
Add a layer of apricot marmelade, add another layer of biscuits an da layer of red currant jelly.
Sprinkle with raisins soaked in a glass of warm water.
Keep going until there is no biscuit left.
Put a small plate with a weight on it on the cake and leave in the fridge until the next day.
Unmold and coat with custard. Decorate with candied fruits and chantilly.