For the tiramisu, prepare the vanilla pudding. Soak gelatin sheets, squeeze and dissolve in the hot pudding. Mix yogurt and curd, stir into the pudding and let cool.
In the meantime, mix coffee with rum, mash banana and nectarines and chill. Soak biscotti in coffee rum mixture and place in mold, top with a layer of custard and again biscotti – alternate layers and finish with the banana-nectarine layer.
Refrigerate for at least 3 hours.
Preparation Tip:
Instead of the banana-nectarine topping, the tiramisu can be sprinkled with cocoa powder in the classic way.
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