Plum tiramisu

Plum tiramisu

Total: 2 hr 35 Min. | Active: 35 Min.
Nutritional value / people: 633 kcal
, Fat: 35 g
, Carbohydrate: 66 g
, Protein: 10 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Stewed plums

400g mirabelle plums, halved
1tbsp sugar
2tbsp lemon juice
½ vanilla pod, halved lengthwise, seeds scraped out
3tbsp Lillet

Yoghurt cream

300g plain greek yoghurt
50g icing sugar
3leaves gelatine, soaked for approx. 5 mins. in cold water, drained
2tbsp water, boiling
2dl cream, beaten until stiff

Caramelized nuts

3tbsp sugar
1tbsp water
50g hazelnuts, coarsely chopped

Tiramisu

100g sponge fingers
200g mirabelle plums, halved
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Utensils

One serving dish (holding approx. 2 l)

How it's done

Stewed plums

In a small pan, mix the plums with the sugar, lemon juice and vanilla seeds. Cover and simmer over a low heat for approx. 15 mins. until soft, stirring occasionally, allow to cool slightly. Mix in the Lillet, leave to cool.

Yoghurt cream

Combine the yoghurt and sugar in a bowl. Dissolve the gelatine in boiling water, mix together with 2 tbsp of the yoghurt mixture and immediately stir into the remaining mixture. Fold in the whipped cream.

Caramelized nuts

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, add the nuts, mix, spread onto a sheet of baking paper, leave to cool.

Tiramisu

Place the sponge fingers in the dish. Cover with 2/3 of the stewed plums. Top with the cream and the remainder of the compote, cover and chill for approx. 2 hrs. Sprinkle with the caramelized nuts.

How-tos

Chopping nuts

Chopping nuts

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