Beat the mascarpone, egg yolk, orange zest, sugar and some orange liqueur in a blender to a creamy mass.
Line a baking pan with a layer of ladyfingers. Sprinkle the biscuits with the freshly squeezed orange juice and, depending on your taste, with orange liqueur. The biscuits should be moist everywhere, but not soaked in the juice.
Then spread the mascarpone mixture so that all the biscuits are slightly covered. Brush the mixture into the corners of the mold, so that a smooth, even surface is created.
Then put in the next layer of ladyfingers, sprinkle with the freshly squeezed orange juice and orange liqueur and brush with the mascarpone mixture. Repeat this with a third layer. To finish off, apply the rest of the mixture and smooth it out. Cover the mold with cling film and place in the refrigerator.
For decoration, heat the glazes in a saucepan with water until they are liquid. Then apply the dark glaze with a wide brush to white dessert plates. Then put the plates in the refrigerator.
Make a very small cut in the corner of the light-colored icing bag so that a very fine jet of chocolate comes out of the bag when you press it. Now spray a fine-meshed grid with the chocolate on parchment paper. Put this grid in the refrigerator as well.
Dust the chilled tiramisu with cocoa powder before serving. About 30 minutes before dessert is served, place the wild plum liqueur in fine glasses in the freezer.
To serve with a garnish ring with a diameter of approx. 7 cm, carefully cut out the tiramisu while turning slightly and place it in the middle on the chocolate track. Cut the chocolate lattice into approx. 5 cm squares.
Cut a slit in the top of the tart with the tip of a knife and insert the grid there.
To garnish, distribute a few candied walnut halves on the plates. Put the ice-cold wild plum liqueur on the plates and serve.
Michael prepared this recipe as a dessert on Thursday, May 28, 2020 in the program The Perfect Dinner - Day 4 at Lake Constance.
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