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Tiramisu and Plum Cup

  Ingredients For 6 people For the tiramisu: 250g mascarpone cheese. 1 tablespoon rum (optional). 2 egg yolks. 120g sugar. 200g whipped cream with two tablespoons of icing sugar. For the fruit base: 380g plums, peeled and pitted. 1 tablespoon lemon juice. 80g sugar. 80g water. You'll also need: Ladyfinger biscuits, or magdalenas, or sponge cake. Fresh or frozen raspberries.   Preparation To make the plum compote : Put the plums, peeled, pitted, and cut into small pieces, in a saucepan over heat with the 80g of water, lemon juice, and 80g of sugar. Cook for two minutes, remove from heat, strain, and set aside the pulp and juice separately. Mix the tablespoon of rum into the juice (if you're using it). To make the tiramisu : Beat the two egg yolks with the 120g of sugar and cook in a double boiler for 8 minutes, counting from when the water starts to boil. Remove from the double boiler and let it cool down a bit. Mix in the mascarpone, beating until you get a smooth cream. Separ...

Tiramisu and Plum Cup

 


Ingredients

For 6 people

For the tiramisu:

  • 250g mascarpone cheese.
  • 1 tablespoon rum (optional).
  • 2 egg yolks.
  • 120g sugar.
  • 200g whipped cream with two tablespoons of icing sugar.

For the fruit base:

  • 380g plums, peeled and pitted.
  • 1 tablespoon lemon juice.
  • 80g sugar.
  • 80g water.

You'll also need:

  • Ladyfinger biscuits, or magdalenas, or sponge cake.
  • Fresh or frozen raspberries.
 

Preparation

To make the plum compote: Put the plums, peeled, pitted, and cut into small pieces, in a saucepan over heat with the 80g of water, lemon juice, and 80g of sugar.
Cook for two minutes, remove from heat, strain, and set aside the pulp and juice separately.
Mix the tablespoon of rum into the juice (if you're using it).
To make the tiramisu: Beat the two egg yolks with the 120g of sugar and cook in a double boiler for 8 minutes, counting from when the water starts to boil.
Remove from the double boiler and let it cool down a bit.
Mix in the mascarpone, beating until you get a smooth cream.
Separately, whip the cream, add the icing sugar, and fold it into the mascarpone cream. Pop it in the fridge to keep cool.
To assemble the cups, slice the magdalenas (if you're using ladyfingers, you can leave them whole or break them in half), and dip them in the juice we cooked the plums in.
Place one or two pieces in the bottom of your glass or cup.
Top with the plum compote.
Add another piece of magdalena.
Then spoon over the tiramisu cream.
Finally, top each cup with 2 or 3 raspberries.
Keep them in the fridge until you're ready to serve.

Enjoy your dessert!
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