30 minutes
Serves 8


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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