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Welcome to a unique and delightful dessert recipe that combines the sweetness of cream cheese, the delicate texture of Savoiardi biscuits, and the tartness of fresh plums. This no-bake dessert layers flavors and textures, creating a treat that is perfect for special occasions or as a refreshing ending to a meal. The combination of light, airy cream cheese with juicy plums and the soft, spongy Savoiardi makes this dessert both rich and satisfying, while the addition of gelatin ensures that each layer holds together perfectly.

If you love trying new desserts or want to impress guests with an unusual creation, this plum and cream cheese dessert is an excellent choice. Easy to make and visually stunning, it’s sure to become a favorite in your recipe repertoire.

Full Recipe:

Ingredients

Main Layer:

Cream cheese: 250 g
Cream: 150 g (whipping cream or heavy cream)
Sugar: 60 g

Gelatin: 10 g (1 packet)
Water: 60 ml (for blooming the gelatin)
Savoiardi biscuits: 300 g

Milk: 100 ml (for soaking Savoiardi)

Plum Layer:

Plums: 300 g, chopped

Gelatin: 10 g (1 packet)
Water: 60 ml (for blooming the gelatin)

Optional Garnish:

Fresh plums, mint leaves, or a dusting of powdered sugar.

Instructions (Step-by-Step)

Step 1: Prepare the Gelatin

Bloom the gelatin: In two small bowls, place 10 g of gelatin in each bowl and add 60 ml of water to each. Stir gently and let the gelatin bloom for about 5-10 minutes. This process will allow the gelatin to absorb the water and soften.
Dissolve the gelatin: Once the gelatin has bloomed, gently heat it in the microwave for about 10-20 seconds, or until it becomes liquid. Set both bowls of gelatin aside.

Step 2: Prepare the Cream Cheese Mixture

Whip the cream: In a large mixing bowl, pour 150 g of cream. Using an electric mixer or a hand whisk, beat the cream until it forms soft peaks. This process should take about 3-4 minutes.
Mix the cream cheese: In a separate bowl, combine 250 g of cream cheese and 60 g of sugar. Beat together until smooth and creamy.
Combine the cream and cream cheese: Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to overmix, as you want to maintain the light texture of the whipped cream.

Add gelatin to the mixture: Slowly pour one bowl of the dissolved gelatin into the cream cheese mixture, stirring constantly to ensure the gelatin is evenly distributed. This will help the cream cheese layer set when chilled.

Step 3: Assemble the Dessert Base

Soak the Savoiardi: In a shallow dish, pour 100 ml of milk. Quickly dip each Savoiardi biscuit into the milk, making sure not to soak them for too long to avoid sogginess.
Layer the Savoiardi: In a large serving dish or individual dessert cups, arrange a layer of milk-soaked Savoiardi biscuits at the bottom. This will form the base of the dessert.

Add the cream cheese layer: Spoon the cream cheese mixture over the Savoiardi layer, spreading it evenly. Place the dish in the fridge for 10-15 minutes to allow this layer to set before adding the next one.

Step 4: Prepare the Plum Layer

Cook the plums: In a small saucepan, add the 300 g of chopped plums and 1-2 tablespoons of water. Cook over medium heat for 5-7 minutes, or until the plums break down and become soft.
Blend the plums: Once the plums are cooked, use a blender or food processor to puree the plums until smooth. If you prefer a chunkier texture, you can skip this step.

Add gelatin to the plum puree: Stir the second bowl of dissolved gelatin into the warm plum puree until well combined.
Cool slightly: Let the plum mixture cool for about 5 minutes before pouring it over the cream cheese layer.

Step 5: Assemble the Plum Layer

Pour the plum layer: Once the cream cheese layer has set, gently pour the plum gelatin mixture on top. Use a spoon to spread it evenly across the surface.

Chill again: Place the dessert back in the fridge and chill for another 10-15 minutes, or until the plum layer has fully set.

Step 6: Garnish and Serve

Garnish: Once the dessert has set, you can garnish it with slices of fresh plum, mint leaves, or a dusting of powdered sugar to add a touch of elegance.
Serve chilled: This dessert is best served cold, so make sure it stays in the refrigerator until you’re ready to serve. Enjoy the delightful combination of flavors and textures in each bite!

Cooking Tips

Savoiardi soaking tip: When soaking the Savoiardi biscuits, make sure to dip them quickly, as they absorb liquid fast and can become soggy if soaked for too long. They should be moist but still hold their shape.
Make it fruity: If plums are not in season or you prefer another fruit, you can substitute with peaches, apricots, or berries. Adjust the amount of sugar based on the fruit’s sweetness.
Gelatin alternatives: If you prefer not to use gelatin, you can substitute with agar-agar, a plant-based gelling agent. Follow the package instructions for the correct substitution ratios.

Add some texture: For an added crunch, consider layering crushed biscuits, chopped nuts, or granola between the layers. This will give the dessert a fun texture contrast.
Make it ahead: This dessert is perfect for making ahead of time. Prepare it the night before, let it chill overnight, and it will be ready to serve the next day.

Storage

Refrigeration: Store the dessert covered in the refrigerator for up to 3 days. The gelatin will help maintain the shape of the dessert and keep the layers intact.

Freezing: This dessert can also be frozen if you want to keep it longer. Wrap it tightly in plastic wrap and freeze for up to 1 month. To serve, allow it to thaw in the refrigerator overnight.

Nutritional Facts (Per Serving, Based on 6 Servings)

Calories: 320 kcal
Protein: 8 g

Carbohydrates: 35 g
Fat: 15 g
Fiber: 3 g

Sugar: 22 g
Sodium: 100 mg
Calcium: 12% DV

Iron: 6% DV

Frequently Asked Questions

Can I use frozen plums for this recipe?
- Yes, frozen plums can be used if fresh plums are not available. Make sure to thaw them completely before cooking and adjust the sweetness as needed.

What other fruits can I use instead of plums?
- You can substitute plums with other stone fruits like peaches or apricots. Berries such as raspberries or strawberries also work well in this dessert.
How do I prevent the layers from mixing?
- Allow each layer to set properly in the fridge before adding the next. Chilling each layer for 10-15 minutes ensures the layers hold their shape and stay separate.
Can I make this dessert dairy-free?
- To make this dessert dairy-free, use a dairy-free cream cheese substitute and coconut cream instead of regular cream. Ensure the biscuits you choose are also dairy-free.

How long should I let the dessert chill?
- For best results, let the dessert chill for at least 2-3 hours before serving. This allows the gelatin to fully set and the flavors to meld together.

Conclusion

This plum and cream cheese dessert with Savoiardi is an easy yet elegant dessert that offers a perfect balance of sweet, tangy, and creamy flavors. The layered combination of soft Savoiardi biscuits, light cream cheese filling, and vibrant plum topping makes for a visually appealing and incredibly satisfying treat. Whether you’re making this for a special occasion or simply for a refreshing sweet snack, it’s sure to impress with its stunning presentation and delightful taste. Enjoy this dessert chilled and share it with loved ones for an unforgettable dessert experience!