Tiramisu with plums

Ingredients for 4 servings:

• 5 eggs
• 150 g sugar
• 50 g cornstarch
• 50 g flour
• 2 g baking powder
• 250 g mascarpone
• 400 g plums
• ½ sheet of gelatin
• 2 cl plum brandy
• 1 pinch of cinnamon if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Autumnal Tiramisu

This recipe is intended as a dessert for 4 people. It is sufficient for a 20 cm x 15 cm baking dish. For the sponge cake, beat 3 eggs with 70 g of sugar until frothy, then add the flour, cornstarch, and baking powder. Mix everything together until light and fluffy. Bake in the oven at 175°C for about 20 minutes in the baking dish – this will ensure it takes on the right shape. Once cooled, halve the sponge cake horizontally. Wash, stone, and quarter the plums. Simmer with the plum brandy and 10 g of sugar for about 10 minutes. Allow to cool. For the cream, soften the gelatine, squeeze out the excess liquid, and heat briefly. Separate 2 eggs. Beat the egg whites until stiff. Beat 70 g of sugar with the egg yolks until frothy. Stir in the mascarpone and gelatine, then carefully fold in the beaten egg whites. Place half of the base in the dish. Sprinkle half of the plums on top. Spread half of the cream into the dish. Then add the sponge cake, plums, and cream. Sprinkle the mascarpone cream with cinnamon, to taste.