Plum layered dish

Ingredients for 4 servings:

• 750 g plum(s)
• 150 ml juice (cherry juice)
• 100 ml port wine, red
• 15 g cornstarch
• 100 g powdered sugar
• 1 orange(s), untreated
• 250 g mascarpone
• 200 g sour cream (firm)
• 1 packet of vanilla sugar
• 50 g biscuits (cookie rolls)

Instructions

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

Wash, halve, and stone the plums. Mix the juice, port wine, cornstarch, and 70g of icing sugar together, then bring to a boil. Add the plums, cover, and cook over medium heat for 5 minutes. Transfer to a bowl and allow to cool. Wash the orange with hot water, thinly grate 1 teaspoon of the zest, then squeeze out the juice. Whisk together the mascarpone, sour cream, orange zest, 6 tablespoons of orange juice, 30g of icing sugar, and vanilla sugar. Alternate layers of plum compote (except for 6 plum halves) and the cream in a bowl. Break the biscuit rolls in half once with your hand. Garnish with the remaining plum halves and the broken biscuit rolls. Serve the layered dish ice cold.