-
Wash and dry the plums or mirabelles. If
using plums, peel the plums, then cut them in half and
take out the pits. Soften them in a saucepan with
the brown sugar with the lid on over a very low heat.
Depending on the plums this can take as much as 20 mins.
Set aside to cool.
-
Whisk the egg yolks with the icing sugar
until pale yellow. Add
the mascarpone, mix well. Whisk the egg whites until stiff
with the salt and carefully add to the mixture.
-
Place a broken up madeleine in the bottom
of every glass or serving dish. Pour over the cooking juices
of the plums. Add the plum compote and cover with the cream.
Divide the mixture over 6 dishes and repeat until the dishes
are full. Sprinkle with the cinnamon and keep
refrigerated until it is time to serve.
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DAILY
DINNERS 
