Plum Misu

6–8 portions

Have you already tried Bonne´s 100% plum puree? You can use it to make biscuits, curd desserts, enjoy it with porridge or yogurt, or add it to various meat sauces. This time, the plum purée made it into the dessert, which you can serve at fall and winter parties or simply just enjoy. Bonne´s 100% fruit and berry purées contain only the natural sweeteness of fruits and berries and you can find them on the jam shelves in most supermarkets.

24 pieces of Savoyard biscuits
2 ½ dl milk
1 teaspoon of vanilla sugar
3 eggs
4 tablespoons of sugar
250 g of Mascarpone cheese
4 dl Bonne Premium Plum purée
a pinch of cinnamon

For surface:
cinnamon

In addition:
Bonne Premium Plum purée

Take out the rimmed pan and the other ingredients.
Put the milk in a deep plate and mix in the vanilla sugar.
Separate the yolks and whites from the eggs.
Beat the egg whites into a white foam.
Beat the yolks and sugar until foamy.
Beat the mascarpone cheese and plum purée into the yolk-sugar foam. Season with a pinch of cinnamon.
Check the taste.
Finally, gently fold in the egg whites.
Dip the Savoyard cookies all over in the milk flavored with vanilla sugar and assemble the dessert in the pan in layers with the cookies and foam so that a layer of foam remains on the surface.
Let the dessert rest in the fridge for a few hours or overnight.
Before serving, sprinkle cinnamon on top and decorate with an edible flower or whatever you like.
Serve with plum purée.