1.

For the Liwanzen: Warm the milk in a saucepan and stir in the yeast and egg yolk. Sieve in the flour and add the melted butter, stirring well to combine. Pour the batter into a bowl to cool, then cover the bowl with cling film and chill it for 1 hour. Beat the egg white with sugar until stiff and stir into the chilled batter. Then pour a small amount of batter into a non-stick frying pan and pan-fry with some butter until golden brown.

2.

For the Stuffing: Blend all ingredients except prune jam into a smooth paste and place in the refrigerator for about 1 hour to infuse the flavours. Then alternate the liwanzen with the stuffing and the prune jam.

3.

For the Ricotta Cheese Ice Cream: Beat the milk with the egg whites, then mix together with the cream, sugar and vanilla seeds. Warm in a baine marie to 80°C. Mix the ricotta cheese and sour cream until smooth, then add to the milk mixture. Add rum to taste, then pour into an ice cream machine and churn.

4.

For the Sour Cream Foam: Season the sour cream with lemon juice and sugar, then mix in the milk and blend with a hand blender just before serving.