Upside-Down Plum and Rosemary Mini Cakes with Mascarpone Cloud
An original dessert of individual mini cakes baked over honey-caramelized plums with a touch of fresh rosemary, finished with a light mascarpone-lemon cream. It combines juicy fruit, tender crumb, and herbal aroma in an elegant yet homey presentation.
Ingredients
- 300 g firm red plums (cut in wedges finos)
- 45 ml honey (for caramelizar the fruta)
- 90 g unsalted butter (60 g for the moldes and 30 g derretida for the dough)
- 70 g brown sugar (divided)
- 4 g fresh rosemary (finely chopped, divided)
- 120 g all-purpose flour (tamizada)
- 6 g baking powder
- 1 g fine salt
- 2 unit eggs (at room temperature)
- 80 ml whole milk (at room temperature)
- 5 ml vanilla extract
- 2 g lemon zest (divided)
- 120 g mascarpone cheese (for the cream final)
- 120 ml heavy cream (cold)
- 20 g powdered sugar (for the cream final)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Grease 6 large muffin molds or small ramekins with 20 g butter.
- 2
Mix the plums with the honey, 20 g melted butter, 20 g brown sugar, and 1 teaspoon chopped rosemary. Divide the fruit among the 6 molds, arranging it in a decorative layer on the bottom.
- 3
In a bowl, whisk together the all-purpose flour, baking powder, salt, and 25 g brown sugar.
- 4
In another bowl, beat the eggs with the remaining 25 g brown sugar until slightly foamy. Stir in the remaining 10 g melted butter, whole milk, vanilla extract, half of the lemon zest, and the remaining 1 teaspoon chopped rosemary.
- 5
Add the dry ingredients to the wet ingredients and mix just until a smooth batter forms, without overmixing.
- 6
Spoon the batter over the plums in the molds. Bake for 26 to 30 minutes at 180 °C / 350 °F, until the tops are golden and a toothpick inserted into the cake portion comes out clean.
- 7
Let the mini cakes rest for 8 minutes in the molds. Then run a knife around the edges and carefully invert them onto a rack or serving plates.
- 8
While they cool slightly, beat the mascarpone with the heavy cream, powdered sugar, and the remaining lemon zest until smooth and airy.
- 9
Serve each mini cake warm or at room temperature with a spoonful of mascarpone cloud on top or on the side.
Chef tips
If the plums are very ripe, cut them slightly thicker so they hold their shape. For a shinier finish, brush the unmolded fruit with the juices left in the molds.
Substitutions
You can replace the plums with firm nectarines or apricots. Mascarpone can be swapped for full-fat cream cheese, although the result will be slightly denser. Rosemary can be replaced with lemon thyme for a different aromatic profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
