- Macknade Fine Foods


Our take on the traditional tiramisu, using juicy, sticky, Kentish plums from a selection of our favourite suppliers (which are bang in season), Coxy’s Elderflower & Honey liqueur or a lovely Amaretto, lashings of mascarpone, a wallop of double cream, sprinkles of dark chocolate and, ta dah….  PLUMISU!

30 minutes plus chilling time 1 - 4 hours to prepare
Serves 8 good portions
Print Recipe


  • One bottle of Coxy’s Elderflower & Honey liqueur or Amaretto
  • 500g plums, stone removed and sliced
  • 3 tbsps jam (plum if you have it but rhubarb would work nicely too)
  • 1 pack Savoiardo biscuits (175g)
  • 250g mascarpone cheese
  • 568ml double cream
  • 75ml marsala wine
  • 5 tbsp caster sugar
  • One Italian lemon, zested
  • 25g dark chocolate, grated


  1. Mix plums with jam and as much lemon zest as you desire and set aside.
  2. Add cream, mascarpone, sugar and marsala to a large bowl and whisk on medium speed until very thick.
  3. Pour the Coxy’s liqueur into a bowl and dip each savoiardo finger on both sides until soaked, but not too wet.
  4. Add a layer of soaked biscuits to a glass dish and proceed to top with plums and then a layer of creamy mixture.
  5. Add another layer in the same way and sprinkle with grated chocolate.
  6. Leave to rest in the fridge - it can be eaten after an hour or, better yet, the next day when everything has had time to soak up and soften.
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