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

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 of plum syrup and fold until you have a smooth, evenly colored plum mascarpone filling.

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 softened completely.

Step 20: Blend the cooked plums with a hand blender or standard blender until smooth.

Step 21: Add the sugar and lemon juice. 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, and wonderful dessert that looks elaborate and is perfect for entertaining.

Recipe FAQs

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