Summary

Ingredients

• 25 g wafer rolls
• 375 g plums (plums)
• 75 ml cherry juice
• 50 ml port wine, red (can also be replaced with grape juice)
• 7 ½ g cornstarch
• 100 g powdered suar
• 125 g mascarpone
• 100 g sour cream, firm
• 0.5 ½ pack vanilla sugar
• 0.5 ½ orange (s), untreated

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Instructions

1. Wash, halve and stone the plums. Mix together juice, port wine, starch and 70 g powdered sugar and bring to the boil. Add the plums and cook covered for 5 minutes over a medium heat. Pour into a bowl and let cool.
2. Wash the orange with hot water, thinly rub 1 teaspoon peel, then squeeze out the juice. Mix the mascarpone, sour cream, orange peel and 6 tablespoons of orange juice, 30 g powdered sugar and vanilla sugar with a whisk.
3. Layer the plum compote (except for 6 half plums) and the cream alternately in a bowl. Break through the wafer rolls by hand. Garnish with the remaining plum halves and the broken wafer rolls, serve ice-cold.