Plum-Cantuccini-Tiramisu

Name: Plum-Cantuccini-Tiramisu
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 glass (720 ml) Plums; 30 g Cornstarch; 150 ml Orange juice; 1/4 TEASPOON Cinnamon; 1 TABLESPOON + 50 g sugar; 150 ml freshly brewed, cooled coffee; 5 TABLESPOONS Port wine (alternatively orange juice); 250 g Cantuccini (Italian almond biscuits); 2 fresh eggs (Gr. M); 1 package Vanilla sugar; 500 g Low-fat curd; 500 g Mascarpone; 7-10 Tbsp Cocoa

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 glass (720 ml) Plums
30 g Cornstarch
150 ml Orange juice
1/4 TEASPOON Cinnamon
1 TABLESPOON + 50 g sugar
150 ml freshly brewed, cooled coffee
5 TABLESPOONS Port wine (alternatively orange juice)
250 g Cantuccini (Italian almond biscuits)
2 fresh eggs (Gr. M)
1 package Vanilla sugar
500 g Low-fat curd
500 g Mascarpone
7-10 Tbsp Cocoa

Directions

1
Drain plums well in a sieve, collecting the juice. Stir 5-6 tbsp. plum juice and starch until smooth. Boil up the rest of the plum juice, orange juice, cinnamon and 1 tbsp. sugar. Stir in the starch, bring to the boil again and simmer for about 1 minute while stirring.
2
Remove from the heat and carefully stir in the plums. Let them cool down.
3
Mix coffee and port wine. Line a large rectangular form with the cantuccini. Sprinkle with the coffee mixture.
4
Separate eggs. Beat the egg whites until stiff and cover and chill. Whisk the egg yolks, vanilla sugar and 50 g sugar with the whisks of the mixer for 4-5 minutes until thick and creamy. Stir in the quark and mascarpone.
5
Finally fold in the beaten egg white with a whisk.
6
Spread half of the cream evenly on the cantuccini. Spread plum compote on top. Spread the rest of the cream on top and chill for at least 1 1/2 hours. Dust with cocoa shortly before serving.