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.
Servings: 10 people
Calories: 418kcal
Equipment
- 9" oval dish
- Hand-held electric whisk
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
Plum Sauce
- 2 ½ cups (300g) or 3-4 plums , pitted and chopped
- 2 tablespoons water
- 1 teaspoon sugar adjust to taste
- 1 tablespoon + 2 teaspoons cornstarch mixed with 1 tablespoon water
- 1 teaspoon lemon juice optional
- 1-2 drops of almond extract optional
- 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, water, sugar and lemon to a small saucepan. Bring to a boil and cook over 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.
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 cup of the plum syrup into the mascarpone mixture. Add another ½ cup 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 (optional)
- Prepare the topping a few hours before serving, or the day before. 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, almond extract and cornstarch slurry. Bring to a boil, then simmer for 5-7 minutes, or until thickened.
- Pour the sauce through a fine sieve to remove any lumps. Stir in the butter for a glossy finish. 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
Nutrition
Serving: 187g | Calories: 418kcal | Carbohydrates: 51.52g | Protein: 11.06g | Fat: 19.4g | Saturated Fat: 11.324g | Polyunsaturated Fat: 0.961g | Monounsaturated Fat: 5.989g | Cholesterol: 108mg | Sodium: 783mg | Potassium: 253mg | Fiber: 1.1g | Sugar: 40.16g | Vitamin A: 800IU | Vitamin C: 7.7mg | Calcium: 285mg | Iron: 1.22mg