Plum Tiramisu

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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.

Prep Time45

Cook Time6

Total Time6 45

Course: Christmas, Dessert, Sweet Treat, thanksgiving

Cuisine: Italian

Diet: Vegetarian

Servings: people

Calories: 480kcal

Author: Jen Sim

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.

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