Baked Amaretti & vin Santo Plums with Mascarpone Cream


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

I like to eat this when the plums are warm, and I sometimes have it with a slice of pandoro or panettone. If the season is right, you can use peaches or nectarines instead of the plums. Save any leftover amaretti crumbs to sprinkle over ice cream.


  • 40 g ( oz) amaretti biscuits
  • 6 juicy but firm, red plums
  • about 40 g ( oz) butter, diced
  • about 30 g (1 oz) caster (superfine) sugar
  • 3 tablespoons vin santo
  • mascarpone cream
  • 200 ml (7 fl oz) whipping cream
  • 250 g (9 oz) mascarpone
  • 2 tablespoons icing (confectioners’) sugar
  • 1 teaspoon vanilla extract


Preheat your oven to 200°C (400°F/Gas 6). Crush the amaretti biscuits to coarse crumbs. Cut through the plums all the way around through to the stone. Hold the plum in your palm and twist the other half away so that it comes off smoothly. Sit the plums cut side up in a baking dish. Remove the stones with a teaspoon, twisting the teaspoon a little deeper than the natural cavity to make it a bit bigger and letting any juice dribble into the baking dish.

Spoon a heap of amaretti crumbs over the plums, so they settle into the cavities and over the tops (keep any leftover). Dot a little butter over each plum top and scatter with sugar. Scatter the rest of the sugar and butter around the plums with the vin santo. Bake for 15 minutes or until the liquid starts to get a bit of a caramel look, then add about 80 ml ( cup) hot water around the plums. Bake for another 15 minutes or so, until the tops are golden and crusty and the plums are soft but still in shape. Remove from the oven.

To make the mascarpone cream, whip the cream, mascarpone, sugar and vanilla together until smooth and beautifully thick. Serve a plum half with a good spoonful of mascarpone cream and any pan juices dribbled over the top.