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<p>Cu un efort minim si cateva ingrediente alese obtineti cea mai delicioasa rulada Diplomat. Este foarte aromata, moale, fina si cu un aspect foarte atragator. Trebuie sa fiti atenti si sa respectati pasii de preparare, daca faceti o mica greseala nu va mai iesi asa frumoasa la exterior.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Asterneti cu folie alimentara un tocator de lemn sau farfurie plata. Inmuiati repede fiecare piscot intr-un bol cu 200ml de lapte rece si le aranjati in 2 randuri uniforme, cu partea zaharisita in jos. Le puneti unul langa altul cat mai aproape. Deasupra acoperiti cu o alta bucata de folie alimentara si puneti la frigider pentru 4 ore sa se inmoaie bine piscoturile.</p>
<p>Dupa 4 ore preparati repede budinca conform cu instructiunile de pe plic &#8211; cu 50 g de zahar tos si 400 ml de lapte. Amestecati pana incepe sa fiarba si se ingroasa, inchideti focul.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Scoateti piscoturile din frigider si luati atent folia de deasupra. Puneti peste piscoturi budinca fierbinte, nivelati atent pe toata suprafata. Aproape de mijlocul ruladei aranjati banana curatita. Va ajutati cu folia si rulati piscoturile in asa fel ca sectiunea-mijlocul de jos sa vina deasupra. Nici intr-un caz nu aduceti doar marginile laterale in sus, nu se vor tine, trebuie chiar s-o rulati-rasturnati. Inveliti bine cu folia alimentara si o dati la frigider pentru 5 ore, dar mai bine peste noapte.</p>
<p>Dupa acest timp o luati din frigider si scoateti atent folia, veti observa ca rulada este foarte ferma si se tine bine. Bateti bine frisca rece cu zaharul pudra, pana devine o crema ferma. Puneti crema intr-un sac de patiserie si ornati rulada. Cu o sita mica presarati cu pudra de cacao.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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