Crumble the spoon bisquits, liquefy the butter and whisk with the crumbs. Pour the mixture into a cake springform pan (diameter 26 cm) and spread evenly. Spread the drained ringwraps (500 g) evenly on the bottom of the tart springform pan.
Boil 150 g mirabelle plum juice and 100 g sugar. Stir the hot liquid leisurely, spoon by spoon with 2 egg yolks.
Add the soaked gelatine to the hot mixture, add the juice of one lemon and mix well. Then allow the mixture to cool.
Whip the whipped cream, fold it into the cooled juice mixture and add the mirabelle plum liqueur. Spread this amount on the base with the fruit and leave to cool for at least 4 hours.