Plum Tiramisu

Today we have plum tiramisu with no alcohol or raw egg. Do you think I am in a plum craze? You bet! But to my defense, you seem to be, too. Currently the 9 recipes with plums, the plum tart with cinnamon crumbs as well as kaiserschmarrn or broken-up pancakes with plum compote, these three articles are currently on very high demand and are clicked on by the thousands. So I figured, apparently I am not the only one who loves this stone fruit. So if you love it as much as I do, I decided to make the late summer equivalent to this strawberry tiramisu, which in spring and early summer was viewed more than 72,000 times. And since this time I was lazy and decided to buy ladyfingers, I promise you, this is a super delicious dessert you can impress with anyone and serve to guests.

Tiramisu is something I am really fond of. I think you can tell. For that reason there is a tiramisu sponge roll, tiramisu with peaches from Brazil, vegan tiramisu and stated strawberry tiramisu. My husband thinks tiramisu is on the dry side (?) and doesn’t taste like much. He may think so, but I completely disagree. Yes, I do like fruits as well and that is the reason why I have so many fruity versions on the blog. But the second he stated that tiramisu is boring, he asked for a second and even third helping of this delicious plum tiramisu. So I guess, it must be much better than he claims!

Plum Tiarmisu

Serves: One brownie square form
Prep Time: 30min Cooking Time: 10min Total Time: 40min

This plum tiramisu contains plum compote, mascarpone filling and ladyfingers and does not contain alcohol or raw egg.


  • Plum Compote
  • 500 grams of plums, after being destoned
  • 40 grams of regular sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract

  • Mascarpone Filling
  • 250 grams of ladyfingers
  • 200 grams of heavy cream
  • 40 grams of regular sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • 300 grams of mascarpone
  • 200 grams of sour cream or Greek yoghurt

  • Decoration
  • 200 grams of heavy cream
  • 20 grams of regular sugar
  • 1 teaspoon of cinnamon
  • 6-7 plums



In this Instagram reel you can see how I make it. For the plum compote wash, destone and half plums, the cut into cubes. Bring to a boil with the sugar and a good splash of water. Stir while letting it boil, so that nothing burns. If the water evaporates too quickly, add a bit more water. Boil for about 5 minutes, stirring constantly. The plums should turn red and get soft. Once done, add cinnamon and vanilla extract, set aside.


For the mascarpone filling beat heavy cream with sugar, cinnamon, and vanilla extract until almost stiff. Add other dairy products and beat briefly until stiff. Set aside. Now start layering a square cake pan, I used the one for brownies. First start with the ladyfingers, cover your pan with them, if needed, break some into smaller pieces. Spread half of the plum compote, then add half of the mascarpone filling, be sure to spread evenly. Now repeat the whole procedure, first ladyfingers, then plum compote and lastly the mascarpone filling. The top layer should be the mascarpone filling. Chill at least for a few hours or even better overnight in the fridge.


For the decoration wash, destone and only halve the plums. Bring to a boil with about 1 tablespoon of sugar and a splash of water. Stir constantly until they change color and are a bit softer. You can skip this step and decorate with fresh plums, however, I just like the fact that they have the same color and are also soft. Beat the heavy cream with the sugar and cinnamon and transfer to a piping bag with an open tip. Pipe dollops on the top (see pictures) and then decorate with the prepared plums. Tiramisu tatses great on the second and third day and will intensify in flavor.


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