A few hours before assembling the cake, prepare the vanilla filling this way: 

- pour 750ml milk in a heavy-bottomed pot and place on the heat until it comes to a boil; 

- in the meantime, beat with a whisk 3 eggs, 125g sugar and 50g cornstarch in a bowl;

- slowly pour the hot milk over the egg mixture, while whisking quickly;

- return the mixture to the pot and place over heat. Mix constantly with the whisk until it starts to boil and becomes thick.

- remove from heat, transfer filling to a large bowl and cover with plastic wrap so that it won't form a skin while it cools down.

Let filling cool completely at room temperature, not in the fridge.

Assembling the cake:

Before you actually start assembling the cake, make some syrup first - just mix about half a mug warm water with a little honey or sugar. Instead of water, you can use any fruit juice or compote, like I did.

Then pour 200ml cold water over the gelatine and allow it 10-15 minutes to become soft.

After this time, place the pot with gelatine over low heat, mix constantly until it dissolves completely, then remove from the heat. Let cool on the table for a bit.

Make sure it doesn't come to a boil, it should only be hot, as gelatine loses its properties when boiled.

Now take the ring from a springform pan, mine has a 26-28cm diameter.

Place the ring on a tray or a flat plate on which you will assemble the cake.

Trim each ladyfinger to adjust it to the height of the ring.

First place the ladifingers standing around the border, cut side down and sugared side outwards.

Then line the base with ladyfingers, making sure the whole surface is covered.

Sprinkle the ladyfingers at the bottom (not the border ones) with syrup. You can use a spoon for this or, even better, a brush.

The vanilla filling we prepared earlier needs to be cool, room temperature, not cold from the fridge.

In a large bowl, pour 500ml cold whipping cream, mix on high speed for 5 minutes, then start adding 150g sugar little by little. Keep beating until stiff.

Then mix the cool vanilla filling (that we prepared before), little by little incorporating the gelatine dissolved in warm water.

Add in half of the whipped cream, stir carefully the whole mixture with a whisk or a spatula - the filling for the diplomat cake is ready!

Refrigerate the remaining half of whipped cream, we will use it to decorate the cake at the end.

Pour half of the cream over the ladyfingers in the tray.

Top with a layer of forest fruits. 

Add a new layer of ladyfingers and drizzle with syrup.

Pour over the remaining filling and even out carefully with the spoon.

Use the remaining whipped cream to decorate the top.

Refrigerate for at least 4-5 hours, for the gelatine to do its job.

When it's cool, remove the pan ring, decorate the top with fresh fruits and serve.

Here is a slice of cake - fantastically good, refined and delicious!

Enjoy!