Plum Tiramisu
Delight in this show-stopping Egg-Free Plum Tiramisu, layered with silky plum-infused mascarpone, delicate ladyfingers soaked in fragrant plum syrup, and a glossy plum topping finished with fresh plum slices, almond flakes, and a touch of mint.
This plum tiramisu is delicious and luxurious. The combination of ripe, juicy plums and almonds is particularly beautiful here. The almond extract brings out the stone-fruit character of the plums without competing with them, while mascarpone and cream keep the dessert wonderfully light and luxurious. Finish it with a smooth plum sauce topping, and place three beautiful roses in the center, made from plum slices, almond flakes, and mint leaves to resemble rose leaves.
This elegant no-bake plum tiramisu dessert is perfect for summer, fall, gatherings, dinner parties, birthdays, and special occasions. Best of all, you can make it ahead, giving the ladyfingers time to soften and the plum flavor time to develop.
If you like this plum tiramisu, you may also enjoy this Raspberry Tiramisu, Mango Tiramisu and Strawberry Tiramisu
A QUICK LOOK AT THIS RECIPE
- Recipe Name: Plum Tiramisu
- Ready In: 6 hours 30 minutes, including 30 minutes preparation and at least 6 hours chilling
- Serves: 10
- Calories: ~418 kcal per serving
- Protein: ~11 g per serving
- Dietary Info: Contains dairy; egg-free, with no raw eggs in the filling
- Main Ingredients: Plums, mascarpone, heavy/double cream, sugar, almond extract, lemon juice and ladyfingers.
- Why You'll Love It: Bursting with sweet plum flavor, this egg-free plum tiramisu combines silky mascarpone, soft syrup-soaked ladyfingers, and a glossy fruit topping for an irresistible dessert that's both impressive and easy to prepare. Perfect for entertaining or any special occasion.
SUMMARIZE THIS RECIPE
Why This Recipe Works
- Plums and almonds are a perfect pairing. The almond extract enhances the natural marzipan-like notes of the plum tiramisu.
- The plum tiramisu filling is light and creamy. Mascarpone provides richness, while whipped cream keeps it airy, and the plum syrup adds a unique fruity twist.
- This plum tiramisu is completely egg-free as the mascarpone filling contains no raw eggs.
- It's an ideal make-ahead dessert. Chilling allows the ladyfingers to absorb the plum syrup while the layers set.
- It's beautiful enough for a celebration. A glossy plum topping and fresh plum slices make a simple no-bake dessert look spectacular.
Plum Tiramisu Ingredients
See the recipe card for full ingredient and quantity details.
- Plums: Use fresh plums instead of canned plums for the best flavor and texture.
- Mascarpone: Ensure that the mascarpone is cold before mixing.
- Heavy cream: The heavy cream should be cold to achieve a smooth and creamy texture.
- Ladyfingers: Opt for good-quality ladyfingers or use fresh homemade ladyfingers.
Tips and Substitutions
- Plums: Variety matters. Red, black, purple or yellow plums can all work beautifully.
- Almond extract: Don't use too much almond extract. Almond extract is strong and can overpower the plum tiramisu.
- Chill time: As with most tiramisu, it improves considerably after several hours in the refrigerator. The ladyfingers soften without losing their structure, and the plum flavor has time to move through every layer.
- Plum syrup: Cool the plum syrup completely. Don't add warm plum syrup to the mascarpone mixture, as the heat can loosen the mascarpone and cream, making the filling runny or even split.
- Add-ins: Make it boozy. For an adult version, add ¼ cup of amaretto to the cooled plum syrup used to dip the ladyfingers. Amaretto works particularly well here because its almond flavor echoes the almond extract and complements the plums.
How to Make Plum Tiramisu
Step 1: Wash, halve, and pit the plums. Roughly chop them and place them in a small saucepan with the water, sugar and lemon juice.
Step 2: Bring to a boil.
Step 3: Cook for 10-15 minutes or until softened.
Step 4: Pour the mixture through a fine-mesh sieve into a bowl. Press the fruit firmly against the sieve to extract as much liquid as possible.
Step 5: Let the syrup cool completely and set aside.
Step 6: Pour the cold heavy/double cream into a large mixing bowl. Whip for approximately 3-5 minutes, or until medium to stiff peaks form. Set aside.
Step 7: In a separate bowl, add the cold mascarpone, sugar and almond extract.
Step 8: Whisk for one minute or until smooth and evenly combined. Don't overbeat the mascarpone.
Step 9: Gently fold about one-third of the whipped cream into the mascarpone mixture. Repeat this step with the remaining whipped cream.
Step 10: Once the plum syrup is completely cold, add approximately ¼ cup to the mascarpone mixture. Fold gently until incorporated.
Step 11: Add another ½ cup plum syrup and fold until the plum mascarpone filling is smooth and evenly colored.
Step 12: Fold until evenly combined. Avoid overmixing.
Step 13: Pour the remaining plum syrup into a shallow dish. If using Amaretto, stir it into the syrup now. Dip each ladyfinger into the plum syrup for about 2-3 seconds per side.
Step 14: Arrange the dipped ladyfingers in a single layer across the bottom of your serving dish.
Step 15: Spoon half of the plum mascarpone filling over the ladyfingers.
Step 16: Spread it into an even layer.
Step 17: Add another layer of plum-soaked ladyfingers.
Step 18: Spoon the remaining mascarpone mixture over the top and smooth the surface with a spatula. Cover tightly and refrigerate for at least 6 hours, preferably overnight.
Step 19: Prepare the topping a few hours before serving, or the day before. Place the chopped plums and water in a saucepan. Cook over low to medium heat for approximately 10-15 minutes, until the fruit has fully softened.
Step 20: Blend the cooked plums with a hand blender or standard blender until smooth.
Step 21: Add the sugar about. Then, mix in the cornstarch slurry. Stir well.
Step 22: Bring the mixture to a gentle boil, then reduce the heat and cook for approximately 5-7 minutes, stirring continuously, until noticeably thickened.
Step 23: For an exceptionally silky topping, pass the purée through a fine sieve.
Step 24: Stir in the butter until completely melted. Let it cool completely.
Step 25: Once the tiramisu has chilled and the plum topping is completely cool, spoon the topping over the mascarpone layer. Gently spread it into an even layer, taking care not to disturb the mascarpone underneath.
Step 26: Arrange thin slices of fresh plum across the middle.
Step 27: Add a few small mint leaves and almond flakes if desired.
Step 28: Alternatively, decorate the plum tiramisu as desired.
Step 29: This Egg-Free Plum Tiramisu is a creamy, fruity, fragrant dessert that looks elaborate and is perfect for entertaining.
Recipe FAQs
Fresh plums give the best flavor and texture, but canned plums can work in a pinch. Drain them thoroughly and reduce the added sugar, since canned fruit is often packed in sweet syrup.
Choose plums that are ripe and fragrant but still firm enough to cut cleanly. Very hard, underripe plums won't provide enough flavor, while extremely soft plums can make the dessert excessively watery.
Cover the plum tiramisu tightly with plastic wrap or transfer leftovers to an airtight container, and refrigerate for up to 4 days.
More Delicious Tiramisu Recipes
Plum Tiramisu
Ingredients
Plum Syrup
- 3 ¾ cups (450g) or 5-6 plums, pitted and chopped
- ¼ cup (60ml) water
- ½ cup (100g) granulated sugar (or ⅔ cup for more sweetness)
- 1 tablespoons lemon juice (optional)
Filling
- 1 ½ cups (360ml) heavy cream or double cream, cold
- 16 oz (450g) mascarpone cheese, cold
- ⅔ cup (135g) granulated sugar
- ½ teaspoon of almond extract
- 260 g ladyfingers or enough to fill the dish
Topping
- 2 ½ cups (300g) or 3-4 plums, pitted and chopped
- 2 tablespoons water
- 1 tablespoon + 2 teaspoons cornstarch mixed with 1 tablespoon water
- 1 teaspoon lemon juice
- 1 teaspoon sugar adjust to taste
- 2 teaspoons unsalted butter
- Fresh sliced plums for garnish
- Almond flakes for garnish
- Fresh mint leaves for garnish
Instructions
Plum Syrup
- Pit and chop the plums. Then add the plums and water to a small saucepan. Bring to a boil and cook medium heat for 10-15 minutes, or until softened.
- Pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the pulp.
- Stir the sugar and lemon juice into the plum syrup. Return to the heat and bring to a boil. Simmer for 5-7 minutes, or until slightly thickened. Set aside to cool completely.
Filling
- In a medium bowl, whisk the heavy cream for 3-5 minutes or until medium to stiff peaks form. Set aside.
- In a separate bowl, whisk together the mascarpone cheese, sugar, and almond extract for one minute or until smooth and combined. Do not overmix.
- Gently fold one third of the whipped cream into the mascarpone mixture. Gradually fold in the remaining whipped cream until smooth.
- Once the plum syrup has cooled, gently fold ¼ of the syrup into the mascarpone mixture. Add another ¼ of the plum syrup and fold in until fully combined. Set aside.
- Pour the remaining plum syrup into a shallow dish (option to add alcohol now, see notes). Dip each ladyfinger into the juice for 2-3 seconds per side, then arrange in a single layer in the serving dish.
- Spread half of the plum mascarpone filling evenly over the ladyfingers. Add another layer of plum-soaked ladyfingers, followed by the remaining filling. Smooth the top evenly.
- Cover and refrigerate for at least 6 hours or overnight.
Topping
- To make the plum sauce topping, add the pitted and chopped plums and water to a saucepan and cook over low-medium heat for 10-15 minutes or until softened. Let cool completely, then blend until smooth.
- Return the blended mixture to the saucepan. Add the sugar, lemon juice, and cornstarch mixture. Bring to a boil, then simmer for 2-3 minutes, or until thickened. Stir in the butter for a glossy finish.
- Pour the sauce through a fine sieve to remove any lumps. Let the sauce cool completely.
- Once cooled, pour the plum sauce over the tiramisu and spread evenly. Top with fresh sliced plums and garnish with almond flakes and mint leaves.
- Serve this beautiful egg-free plum tiramisu for the perfect fruity dessert.
Video
Notes
- Plums: Use red, black, purple, or yellow plums for this recipe. Each variety brings its own color and flavor, so choose whichever is ripe and readily available.
- Almond extract: Almond extract has a strong flavor, so use it sparingly to complement the plums without overpowering their delicate, fruity taste.
- Chilling time: For best results, chill the tiramisu in the refrigerator for several hours, preferably overnight. This gives the ladyfingers time to soften while retaining their structure and lets the plum flavor develop throughout the layers.
- Plum syrup: Always allow the plum syrup to cool completely before using it. Adding warm syrup to the mascarpone filling can soften the cream, affect its texture, and cause the mixture to become runny or split.
- Add-ins: For an adults-only twist, stir ¼ cup of amaretto into the cooled plum syrup before dipping the ladyfingers. Its sweet almond flavor pairs beautifully with the plums and enhances the subtle almond notes in the mascarpone filling.
