Authentic Italian Summer Plum Tiramisu: A Fresh Twist on a Classic Dessert

There is nothing quite like a family gathering in the mountains of Abruzzo to turn an ordinary day into an unexpected, never-ending banquet. Kisses and hugs arrive from every direction, courses unfold like acts of an opera, and the table is constantly alive with passionate conversations about local specialties and favorite recipes.

This year, our farm’s plum trees are absolutely overflowing, celebrating a spectacular return to fruit production. To honor this beautiful harvest and accompany our long summer afternoons of conversation and wine, I created a refreshing, seasonal twist on Italy’s most famous dessert: Summer Plum Tiramisu.

Unlike the traditional heavy version, this recipe balances the deep, sweet complexity of plum conserves with a remarkably light, velvety blend of cream cheese and vanilla yogurt. It is elegant, layered with vibrant color, and requires no complicated custard-making. It is the perfect sweet note for your next outdoor gathering or summer staycation.

The Recipe: Summer Plum Tiramisu

Prep Time: Overnight (or 3+ hours chilling time) | Yield: One 8-inch square pan

Ingredients

8 oz. Plum conserve
16 Savoiardi (Italian ladyfingers)
16 oz. Cream cheese (regular or light)
8 oz. Vanilla yogurt (regular or light)
Unsweetened cocoa powder (for dusting)Step-by-Step Directions
Prepare the Pan: Line an 8-inch square baking pan with parchment paper, leaving enough overhang on the sides so you can easily lift out the finished dessert later.
Create the Cream Blend: In a medium bowl, blend the cream cheese and vanilla yogurt together smoothly. Set this mixture aside.
Layer the Ladyfingers: Carefully drench each savoiardi ladyfinger, one at a time, in the rich plum conserve. Arrange a single, tight layer of the drenched biscuits along the bottom of your prepared pan.
Add the Fillings: Spread half of your cream cheese and yogurt mixture evenly over the ladyfinger layer. Top this cream layer with an additional tablespoon of plum conserves, swirling it gently.
Repeat: Repeat the process by adding a second layer of plum-drenched savoiardi, followed by the remaining half of the cream mixture
Finishing Touches: Finish the top layer smoothly and dust generously with unsweetened cocoa powder.
Chill to Perfection: Place the pan in the refrigerator overnight (or for at least three hours) to allow the flavors to intensify and the texture to firm up

Serve: When ready to enjoy, carefully lift the tiramisu out of the pan using the edges of the parchment paper, transfer it to a serving plate, and slice.

Culinary Insights for the Perfect Tiramisu

**The Secret of the Plum:** If you are lucky enough to harvest fresh Italian *susine* (yellow plums local to Abruzzo), their sweet flesh tastes remarkably like apricots and creates an incredible conserve. However, any high-quality, rich plum conserve will bring out the gorgeous contrast between fruit and cocoa in this recipe.

For more recipes get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition