Tiramisu with Citrus Compote

For the tiramisu with citrus compote, soak gelatine in cold water for 10 minutes.

Beat egg yolks and sugar until creamy, add mascarpone and mix until smooth.

Mix gelatine in very little warm water and fold into the cream. Whip the cream until stiff and fold it in as well.

Beat egg whites with a spoonful of sugar until stiff and stir into the mascarpone cream.

Mix coffee and cognac and dip the biscuits briefly in it. In a square baking dish, first pour in the cream and then alternate the biscuits and the cream. Finish with mascarpone cream.

Chill the tiramisu in the refrigerator for several hours.

For the citrus compote, fillet the fruit: peel off the peel including the white inner skin and collect the juice. Remove the thin membranes from the fruit segments, also collecting the juice.

Melt the sugar in a saucepan without fat and let it brown slightly (caramelize) and deglaze with the collected juice and orange juice. Bind with cornflour and toss the pieces of orange and grapefruit in it.

Cut the tiramisu into pieces with a sharp knife and serve with citrus compote.

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