I hope you had a good New Year’s celebration and are not too clumsy with your resolutions for 2014 to not try out this dessert someday. A tiramisu with fruit is totally my sort of thing, as it is creamy, light and full of taste. I created this recipe for Christmas to please my relatives who were actually very happy with it. Even my cousins tried it, who have denied eating fruit in dessert so far.

I used an original Italian tiramisu recipe as a basic, but substituted the espresso and amaretto for plums with sauce (I don’t like alcohol and coffee in dessert).

I am sure you can do this as well with blueberies or peaches with the same delicious result. So.. when you have stopped dieting because of your new year’s resolutions – try this, you will not regret it.

Plum Tiramisu:

3 eggs
75 g (1/3 cup) sugar
250 g (8 oz.) ladyfingers
500 g (18 oz.) mascarpone

2 ripe plums
300 ml (1 1/6 cup) orange juice
1/2 tsp cinnamon

cocoa powder, for dusting

Cut the plums into thin clices and then the slices into smaller pieces – this will make the tiramisu easier to eat. Put the cut fruit together with orange juice and cinnamon in a sauce pan and bring to a boil. Cook for about 5 minutes, then remove from the heat.

Seperate the eggs and beat the eggwhites with half of the sugar in a bowl until stiff. In a second bowl, stir the egg yolks with the rest of the sugar and mascarpone. Now carefully integrate the beaten egg whites in the creamy mass, trying to keep as much air inside as possible.

Put a layer of ladyfingers at the bottom of a rectangular pan. Pour half of the orange sauce and half of the plums on it. Cover with half of the cream. place a new layer of ladyfingers on top and repeat.

Let the dessert cool for at least two hours, but not for more than a day, since it contains raw eggs.