Ingredients for the kernel
130 g plums
13 g caster sugar
1 cl SPITZ Inländerrum
1 cl red wine
2 sheets gelatin
Ingredients for the cream
500 ml cream
90 g caster sugar
100 g mascarpone
10 ml lemon juice
1 cl SPITZ Inländerrum
1 g cinnamon
4 sheets gelatin
250 g chestnut puree
Decoration
cocoa for sprinkling
plums
Chestnut pyramid
Sweet speciality from Vienna!
TIP:
You can also use alternative forms e.g. muffin form, small cups or glasses.