Plum and Amaretto Tiramisu

Angie Batis-Durrant, Plums

  • Created by Angie Batis Durrant from My Lucky Pony

  • Makes 4 servings depending on the glass


  • About 6/7 fresh plums
  • 1 cup sugar
  • 1 cup water
  • 1 tub of Mascarpone cheese – room temp
  • 1 cup or 250 mls whipping cream – must be cold
  • ±8 finger biscuits
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons Amaretto liqueur – optional


  1. Make the plum syrup by adding the 1 cup sugar & 1 cup water to a pot. Then chop up 4 plums and add them to this mixture. Cook on a medium heat until the sugar has dissolved & the plums are a bit soft. Then add this to a blender and blend until smooth. Cool in the fridge.
  2. In a mixing bowl, whip the cream until stiff peaks form. Then add the cooled plum syrup and mascarpone before mixing gently using a spatula until nice & smooth.
  3. Take the finger biscuits & cut them in half, then cut those halves in half again, so you have mini finger biscuits 🙂
  4. In a small pot add the 1/2 cup sugar and 1/2 cup water, boil on a medium heat until the sugar has dissolved, then remove from the heat and add the amaretto. Let it cool slightly.
  5. Lightly dip each mini finger biscuit into this syrup. Set aside.
  6. In individual glasses or bowls add a dollop of the cream/plum mixture. Then add a layer of dipped biscuits & a few chopped up fresh plum pieces. Repeat this process twice.
  7. Add some fresh plum slices to the top and serve