for 4 person

Stewed plums

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

Yoghurt cream

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

Caramelized nuts

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

Tiramisu

100 g	sponge finger
200 g	mirabelle plum, halved

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.

Show complete recipe