About 18 pieces

To make the sponge:
2 eggs (size M)
* 2 tablespoons water
* 80 g sugar
* 1 package Dr. Oetker vanilla sugar
* 75 g wheat flour
* 50 g peeled, acc. Almonds
* 1 level tsp Dr. Oetker Backin

For the filling:
750 g * 75 g of sugar plums
300 ml of red grape juice
* 1 pack of jelly red raspberry flavors (sweet powder)
* 60 g sugar
* 100 g ladyfingers

For soaking:
about 3 tablespoons almond liqueur or grape or apple juice

For the topping:
2 sheets of white gelatin
* 250 g ricotta cheese (Italian cream cheese)
* 50 * g sugar 250 g whipped cream
about 30 g grated bittersweet chocolate

Method:
preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

beat eggs and water for the dough in a mixing bowl with electric mixer with whisk at the highest level in 1 minute until fluffy. Mix sugar with vanilla sugar, sprinkle in 1 minute while stirring, then beat for about 2 minutes.

flour, almonds and baking powder, stir briefly to its lowest setting. A back frame the size of 20 × 30 cm on a baking sheet (covered with parchment paper) position. Dough in the baking frame spread and smooth out. Baking sheet in the preheated oven and bake about 15 minutes .

place the baking sheet on a wire rack. The sponge cake plate to cool.

Flush For the filling plums, pat dry, remove stems, cut in half and pit them into quarters. Plum quarters with sugar and 200 ml of grape juice in a saucepan bring to a boil and about 2 minutes on low heat.

Stir remaining juice with the red-fruit jelly powder and sugar, stir in the plum ground and bring to a boil while stirring. The plum compote to cool, stirring occasionally. Compote lukewarm pass smoothly on the biscuit plate. Ladyfingers on top and soak with the juice or liqueur. Cakes about 2 hours in the refrigerator.

soak gelatine For the topping. Soaked gelatine slightly in a small saucepan and heat while stirring (do not boil) until it is completely dissolved.

Mix the ricotta with the sugar in a mixing bowl. Gelatin, stir into the ricotta mixture. Whip cream until stiff and fold into the ricotta mixture. The ricotta cream spread over the ladyfingers and smooth out. The cake again for about 1 hour in the refrigerator.

frame back and remove them, remove mitgebackenes baking paper. Plum Tiramisu, sprinkle with grated chocolate as desired

Plum Tiramisu