Plum-Amaretto-Tiramisu

Ingredients

Directions

1. 1

   Wash and stone the plums. Caramelise 175 g sugar until golden yellow. Add apple juice, bring to the boil and stir until the caramel has dissolved. Add liqueur and plums. Cover and simmer for about 5 minutes.

2. 2

   Mix starch and 2-3 tablespoons of water. Bind plum compote with it and let it cool down well.

3. 3

   Line baking tray with baking paper. Break the chocolate into pieces and melt in a hot water bath while stirring. Finely grind or chop the coffee beans. Spread a thin layer of chocolate on the baking tray and sprinkle coffee beans on top.

4. 4

   Let it cool down.

5. 5

   Mix mascarpone, curd and 100 g sugar. Put half of the sponge cake into an ovenproof dish (approx. 17 x 27 cm). Sprinkle with half espresso and spread half cream on top. Spread about 3/4 of the compote on top.

6. 6

   Place the remaining biscuits on top and soak with the rest of the espresso. Spread the rest of the cream on top and chill everything for at least 4 hours.

7. 7

   Break the solidified mocha chocolate into pieces and sprinkle on the tiramisu. Dust with cocoa and decorate with the rest of the compote. Serve with espresso and grappa.