Plum Tiramisu

For the plum tiramisu, pit the plums and cut them into wedges. Heat the sugar in a pan until it caramelizes, now add the plum wedges. Deglaze with plum brandy. Set aside briefly until water comes out of the plums.

If this is not the case, add a little orange juice. Boil down again for 3-4 minutes and let cool.

For the mascarpone cream, beat the egg yolks until foamy. Gradually add the sugar and stir in the mascarpone.

First pour some mascarpone cream into a whisky glass (the easiest way is to use a piping bag). Mix coffee and Vin Santo, cut the biscuits in half and dip them briefly in it. Place on top of the mascarpone cream, spread some plum ragout on top and repeat this process until about 4 layers of biscuits have been placed. Finish with mascarpone cream. Refrigerate for about 2 hours.

Before serving, sprinkle the plum tiramisu with cocoa.

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