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"When you’re ready to serve the dessert, whisk the double cream for the crème diplomat to thick peaks, then fold in the chilled custard mixture and the liqueur. Spoon into the piping bag and snip the end to create a 1cm hole. "
<https://thegreatbritishbakeoff.co.uk/recipes/all/rosie-salted-caramel-chocolate-raspberry-stack/>