Plum and biscotti tiramisu

Plum and biscotti tiramisu

Total: 2 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 384 kcal
, Fat: 22 g
, Carbohydrate: 36 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Plum compote

400 g frozen plums, slightly defrosted
2 tbsp sugar
1 tbsp water
1 tsp vanilla paste


200 g biscuits, coarsely chopped
200 g double cream cheese (Philadelphia)
250 g half-fat quark
2 tbsp sugar
1 dl full cream, whipped until stiff
a little cocoa powder
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How it's done

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Plum compote

Cover and simmer the plums, sugar, water and vanilla for approx. 6 mins. Remove the plums, reduce the juice for approx. 1 min. Return the plums to the pan, mix.


Chop the biscotti roughly, spread out in the dish. Spread the plum compote over the top. Combine the cream cheese, quark and sugar, fold in the whipped cream. Spread the cream over the plums, cover and chill for approx. 2 hrs. Dust the tiramisu with cocoa powder.

Good to know
Tip: Use cherries or apricots instead of plums.
Prepare: Prepare the tiramisu approx. one day in advance, cover and keep in the fridge. Dust with cocoa powder shortly before serving.

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