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Plum tiramisu
35 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 633
  • Fat about 35g
  • Carbohydrates about 66g
  • Protein about 10g
This is needed
This is needed for 4 people
Stewed plums
  • 400 g mirabelle plums, halved
  • 1 tbsp sugar
  • 2 tbsp lemon juice
  • 0.5 vanilla pod, halved lengthwise, seeds scraped out
  • 3 tbsp Lillet
Yoghurt cream
  • 300 g plain greek yoghurt
  • 50 g icing sugar
  • 3 leaves 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
  • 100 g sponge fingers
  • 200 g mirabelle plums, halved
  • One serving dish (holding approx. 2 l)
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And that's how it's done
And that's 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.
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.