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Plum and Galbani Mascarpone Torta


  • 22cm shortcrust tart case (ready-made or bake your own)
  • 8-10 plums, halved and stoned
  • 140g icing sugar, sifted, plus extra for dusting
  • juice 1½ lemons, zest 1
  • 2 x 250g tubs Galbani Mascarpone
  • seeds from 1 vanilla pod, or 2 tbsp vanilla paste
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Preparation Instructions

  1. Heat oven to 180C/160C fan/gas 4. Arrange the plums in a baking dish. Dust generously with icing sugar, then squeeze over the juice from half a lemon. Roast for 15 mins or until tender but not completely collapsed. Cool to room temperature.
  2. Put the icing sugar, mascarpone, vanilla and the zest and juice from 1 lemon in a bowl. Whisk until smooth, then chill.
  3. To assemble, spread the mascarpone lemon mixture into the pastry case. Spoon over the plums and any leftover juices, then dust again with icing sugar before serving.
  4. Joe's tip: "Add a little sugar to Galbani Mascarpone for a brilliant addition to any sweet dish".