30 minutes
Serves 8
Our take on the traditional tiramisu, using juicy, sticky, Kentish plums from a selection of our favourite suppliers (which are bang in season), Beeble honey liqueur or a lovely Amaretto, lashings of mascarpone, a wallop of double cream, sprinkles of dark chocolate and, ta dah….  PLUMISU!


Mix plums with jam and as much lemon zest as you desire and set aside.

Add cream, mascarpone, sugar and marsala to a large bowl and whisk on medium speed until very thick.

Pour the Coxy’s liqueur into a bowl and dip each savoiardo finger on both sides until soaked, but not too wet.

Add a layer of soaked biscuits to a glass dish and proceed to top with plums and then a layer of creamy mixture.

Add another layer in the same way and sprinkle with grated chocolate.

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.


Available in store

  • One bottle of Beeble 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
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