Fruit Choux Pastry Tartlets with Figs and Mascarpone Cream

Fruit choux pastry tartlets with figs and mascarpone cream combine light baked pastry, a delicate white chocolate filling and five kinds of fresh fruit. This tested recipe makes 12 colourful tartlets for a celebration or an elegant dessert.

Difficultyeasy

Active time50 minutes

Total time1 hour 30 minutes

Yield12 tartlets

Recipe at a Glance

• Make choux pastry with water, margarine, flour and eggs.
• Pipe 12 flower-shaped bases with five sections and bake them at two temperatures.
• Prepare the mascarpone cream with white chocolate and citrus zest.
• Fill the tartlets, top them with five kinds of fruit and brush with gelatine.

How to Make Colourful Fruit Choux Tartlets

Choux pastry creates light, airy bases that work beautifully with creamy fillings. Here, it is piped into flower shapes with five sections, baked until light and crisp, then filled with mascarpone cream and decorated with figs, redcurrants, grapes, melon and peach.

Another Mascarpone Dessert

Try this chocolate lasagna with mascarpone and hazelnut spread →

Ingredients for 12 Fruit Tartlets

Choux Pastry

• 6 eggs
• 150 g margarine
• 150 g flour (7 heaped tbsp)
• 250 ml water
• 1 pinch salt

Cream and Fruit Topping

• 350 g mascarpone
• 3 tbsp powdered sugar
• 1 tsp finely grated lemon zest
• 1 tsp finely grated orange zest
• 2 pieces white chocolate (50 g)
• 5 kinds of fruit in different colours (figs, redcurrants, grapes, green melon and peach)
• 3 gelatine leaves

Method

Bring the water and margarine to a boil: Pour the water into a saucepan, add the margarine and salt, then bring to a boil.

Add the flour: When the water boils, reduce the heat to low and gradually add the flour while stirring constantly.

Cook the dough: Cook until the dough forms a ball and pulls away from the sides of the saucepan.

Partially cool the dough: Leave the cooked choux pastry to cool until it is lukewarm.

Beat in the eggs: Add the eggs to the lukewarm dough and beat with an electric mixer on high speed until smooth.

Draw the circles: Cut a piece of parchment paper to fit the baking tray and draw 9 cm (3.5-inch) circles on it.

Fill the piping bag: Fit a piping bag with a medium nozzle and fill it two-thirds full.

Pipe the flower shapes: Starting in the centre of each marked circle, pipe the dough clockwise out to the line so the entire circle is covered. Divide each circle of choux pastry into five sections to create five small compartments.

Mist the pastry with water: Transfer the parchment with the piped pastry flowers to the baking tray and lightly mist them with water.

Bake the pastry flowers: Bake in an oven preheated to 190 °C (375 °F) for 15 minutes. Reduce the temperature to 165 °C (330 °F) and bake for another 15 minutes.

Combine the cream ingredients: Place the mascarpone in a bowl and add the grated lemon and orange zest, powdered sugar and white chocolate melted over a bain-marie.

Mix the cream: Whisk the ingredients thoroughly until smooth.

Fill the sections: The pastry flowers should be cool by now, so fill each of their five compartments with the mascarpone cream.

Level the filling: Pipe the cream up to the top of the pastry edges.

Prepare the fruit: Wash, clean and dry the fruit. Cut the figs into thin half-moons, halve the seedless grapes lengthwise, leave the redcurrants whole, and cut the peach and melon into small wedges and then into thin slices.

Top the tartlets with fruit: Arrange the fruit over the cream-filled compartments. Cover the cream completely and use all five kinds of fruit on every tartlet.

Soak the gelatine: Soak the gelatine leaves in cold water for 5 minutes, gently squeeze out the excess water and place them in a small saucepan.

Dissolve the gelatine: Add 30 ml warm water and heat over very low heat, without boiling, until the gelatine dissolves.

Brush the fruit and chill: Brush the fruit with the dissolved gelatine, then refrigerate the tartlets for at least 30 minutes.

Piping Tip

If you do not have a piping bag, half-fill a freezer bag and cut approximately 3 mm (1/8 inch) from one bottom corner. The baked pastry flowers are ready when they feel light as you lift them.

Mascarpone with Fruit and Chocolate

Try this prune and mascarpone cake with chocolate sponge →

Frequently Asked Questions

Can I make these fruit tartlets without a piping bag?

Yes. Half-fill a freezer bag and cut approximately 3 mm (1/8 inch) from one bottom corner to create a small piping opening.

How do I know when the choux pastry flowers are baked?

A baked pastry flower feels light when lifted. Bake for 15 minutes at 190 °C (375 °F), then for another 15 minutes at 165 °C (330 °F).

Why is the fruit brushed with gelatine?

The thin gelatine glaze helps hold the fruit in place and keeps the tartlets looking neat while they chill and are served.

How long do these fruit tartlets take to make?

Active preparation takes about 50 minutes, while the total time including baking and chilling is approximately 1 hour 30 minutes.

Chocolate Lasagna with Mascarpone and Hazelnut Spread

Chocolate lasagna with mascarpone and hazelnut spread is a creamy layered dessert made with soft sponge cake, smooth mascarpone filling and grated chocolate. Two thin sponge sheets are cut and stacked to make five generous portions, which are thoroughly chilled before serving.

Difficultymoderate

Total timeat least 2 hours 25 minutes

Yield5 servings

Baking8 minutes at 210 °C (410 °F)

Recipe at a Glance

• Separate the eggs and prepare a light sponge cake batter.
• Shape two thin sponge sheets measuring about 30 × 25 cm (12 × 10 inches) and bake them.
• Make the cream with mascarpone, hazelnut spread, whipping cream, rum and vanilla sugar.
• Layer the sponge and cream, cut into five portions and chill for at least 2 hours.

A Creamy Layered Chocolate Dessert

For this dessert, two thin sponge sheets are cut into six equal pieces and stacked with mascarpone cream. Hazelnut spread, rum and vanilla sugar give the filling a rich flavour, while grated baking chocolate creates the distinctive chocolate-lasagna finish.

Another Chocolate-Filled Treat

Try these coconut sandwich cookies with chocolate filling →

Ingredients for 5 Servings

• 6 eggs
• 5 tbsp flour
• 6 tbsp granulated sugar
• 3 tbsp milk
• 2 tbsp oil
• 1/2 tsp baking powder
• 500 g mascarpone
• 4 tbsp hazelnut spread (Nutella)
• 100 ml whipping cream
• 3 tbsp rum
• 1 packet vanilla sugar
• 70 g baking chocolate

Method

Separate the eggs: Separate the egg whites from the yolks.

Add sugar to the egg whites: Add 3 tablespoons granulated sugar to the egg whites.

Prepare the yolk mixture: Add the sifted flour, the remaining 3 tablespoons granulated sugar, oil, milk and baking powder to the egg yolks.

Beat the yolk mixture: Beat the yolks and the added ingredients with an electric mixer until smooth.

Beat the egg whites: Beat the egg whites and sugar to stiff peaks.

Combine the two mixtures: Add the beaten egg whites to the yolk mixture and fold them in gently with a whisk.

Shape the sponge sheets: On parchment paper, shape the batter into two sponge sheets measuring about 30 × 25 cm (12 × 10 inches) and 1/2 cm (0.2 inch) thick.

Bake the sponge cake: Bake the sheets for 8 minutes in an oven preheated to 210 °C (410 °F).

Combine the cream ingredients: Place the mascarpone, hazelnut spread, rum, vanilla sugar and whipping cream in a bowl.

Mix the cream: Beat the ingredients with an electric mixer until smooth.

Cut the sponge cake: Cut each baked sponge sheet into three pieces to make six pieces in total.

Assemble the layers: Spread one sponge piece with cream, sprinkle with grated chocolate and cover with the next piece of sponge. Repeat until the top layer is sponge cake.

Cut, decorate and chill: Cut the assembled dessert into five portions. Coat each portion separately with cream and sprinkle with grated chocolate to create the lasagna-like appearance. Refrigerate for at least 2 hours.

Another Mascarpone and Chocolate Dessert

Try this prune and mascarpone cake with chocolate sponge →

Alternative Toppings

Replace the grated chocolate with desiccated coconut or sliced almonds if preferred.

Frequently Asked Questions

How many servings does this recipe make?

The listed quantities make 5 generous servings of chocolate lasagna.

How long should I bake the sponge sheets?

Bake them at 210 °C (410 °F) for 8 minutes.

How long should the assembled dessert chill?

Chill it for at least 2 hours before serving so the layers can set.

What can replace the grated chocolate?

Use desiccated coconut or sliced almonds.

No-Bake Plum Dumpling Cake: Homemade Plum Dumpling Flavor in Every Slice

If you love homemade plum dumplings coated in buttery breadcrumbs, this dessert will taste familiar from the very first bite. Plum dumpling cake brings together all the flavors that make those dumplings so comforting, but the method is completely different: no potato dough, no shaping and no boiling individual dumplings.

Layers of delicate milk semolina cream, thick cinnamon-spiced plum filling and golden toasted breadcrumbs come together in one pan. After several hours in the refrigerator, they settle into a moist cake that can be cut into neat, firm slices.

The best part? You do not need an oven. Everything is cooked on the stovetop, layered in a pan and left for the refrigerator to do the final work.

Preparation20 minutes Cooking35–45 minutes Chillingovernight Yieldabout 12 slices Difficulty2/5 No oven needed

Another rich fruit dessert

Prune and Mascarpone Cake

Chocolate sponge layered with a smooth prune and mascarpone filling.

View the recipe →

Equipment: Approximately 20 × 30 cm (8 × 12-inch) pan, two saucepans, skillet or saucepan for the breadcrumbs, whisk, wooden spoon, bowl, knife, measuring jug and kitchen scale.

What Do You Need for Plum Dumpling Cake?

The cake has three components: fruit filling, toasted breadcrumbs and milk semolina cream. Prepare each separately, then assemble them into five distinct layers.

For the plum filling

• 1 kg (2.2 lb) plums, weighed before pitting
• 100 g granulated sugar
• 2 packets vanilla sugar
• 50 g cornstarch
• 10 tablespoons cold water (about 150 ml)
• 1 small knife-tip ground cinnamon

For the toasted breadcrumbs

• 200 g plain breadcrumbs
• 25 g butter
• 3 tablespoons neutral oil
• 3 tablespoons granulated sugar
• 1 pinch salt

For the milk semolina cream

• 1 l milk
• 130 g granulated sugar
• 1 packet vanilla sugar
• 150 g wheat semolina
• 1 egg
• 100 g butter

A Slovenian sweet classic

Homemade Buchteln with Apricot Jam

Soft, fluffy buns with a fruity center and a dusting of powdered sugar.

View the recipe →

Step-by-Step Instructions

The order matters. Prepare the plum filling and breadcrumbs first. Cook the semolina cream only when you are ready to assemble the cake because it thickens quickly as it cools.

1. Prepare the plums. Wash the plums, cut them in half and remove the stones. Cut the fruit into small pieces about 1–2 cm (0.4–0.8 inch) across. This helps the plums cook evenly and prevents large pieces in the filling.
2. Cook the plum filling. Place the chopped plums in a saucepan. Add 100 g sugar and two packets vanilla sugar. Stir and heat over medium heat. When the fruit begins to boil, lower the heat slightly and cook for about 15 minutes. Stir several times, making sure to reach the bottom of the pan. Do not add water because the plums will release enough juice as they cook.
3. Thicken the plum filling. In a small cup, combine 50 g cornstarch with 10 tablespoons cold water. Stir until completely smooth and free of lumps. While stirring the hot plums constantly, slowly pour in the cornstarch mixture. Let the filling simmer gently for another 1–2 minutes, until the starch cooks and the mixture thickens noticeably. Add the cinnamon, stir and remove from the heat. The filling should be thick but still spreadable.
4. Toast the buttery breadcrumbs. Melt 25 g butter in a wide skillet over low to medium heat. Add 3 tablespoons oil and a pinch of salt, then stir in 200 g breadcrumbs. Toast for about 8–10 minutes, stirring frequently so they turn evenly golden. Do not let them become too dark or they may taste bitter.
5. Sweeten the breadcrumbs. When the breadcrumbs are golden brown and smell pleasantly nutty, add 3 tablespoons sugar. Stir well and remove the pan from the heat. Continue stirring for about 30 seconds because the hot pan will keep cooking them. Divide the prepared breadcrumbs into two equal portions.
6. Prepare the base for the semolina cream. Remove about 200 ml from the liter of cold milk. Whisk 150 g wheat semolina into this milk. Add the egg and whisk until smooth and free of lumps. Pour the remaining 800 ml milk into a large saucepan, add 130 g sugar and one packet vanilla sugar, and heat until it just begins to boil.
7. Cook the semolina cream. When the milk boils, reduce the heat. Stir the semolina, milk and egg mixture once more, then slowly pour it into the hot milk while whisking constantly. Cook over low heat for about 4–6 minutes, stirring along the bottom the entire time, until the semolina is cooked, the egg is fully heated and the cream is thick and smooth.
8. Add the butter. Remove the cooked cream from the heat. Add 100 g butter cut into small pieces. Stir until the butter melts completely and blends into the cream. The semolina cream should be thick but still soft enough to spread in the pan.
9. First layer: toasted breadcrumbs. Prepare an approximately 20 × 30 cm (8 × 12-inch) pan. Line the bottom with parchment paper if you want to lift the chilled cake out more easily. Spread half of the toasted breadcrumbs evenly over the bottom. Level them lightly with a spoon without pressing too firmly.
10. Second layer: semolina cream. Carefully spread half of the still-hot semolina cream over the breadcrumbs. Spoon small amounts over several areas first, then gently level the surface with a spatula. This keeps the breadcrumbs out of the cream and leaves the layers clearly defined.
11. Third layer: plum filling. Spread all the prepared plum filling over the semolina cream. If it has thickened considerably, stir it briefly first. Carefully spread it in an even layer all the way to the edges of the pan.
12. Fourth layer: remaining semolina cream. Carefully spread the second half of the semolina cream over the plum filling. If it has begun to set while you were assembling the cake, stir it vigorously in the saucepan. Level it gently so the pale cream does not mix with the plum filling.
13. Fifth layer: golden toasted breadcrumbs. Sprinkle the remaining toasted breadcrumbs evenly over the top and gently level the surface. You now have all five characteristic layers.
14. Chill and serve. Let the cake cool slightly at room temperature. Once it is no longer hot, cover it and transfer it to the refrigerator. For the best result, chill overnight for about 8–12 hours. The layers will set and come together, making it possible to cut neat slices. Use a sharp knife and wipe the blade between cuts if necessary.

Tips for a Perfect Plum Dumpling Cake

Choose flavorful plums. Ripe, aromatic plums with a pleasant balance of sweetness and acidity work best. If your plums are very sweet, remember that the filling also contains added sugar.

Toast the breadcrumbs slowly. At high heat, they can burn on the outside before they toast evenly. Their golden color and buttery aroma are the best signs that they are ready.

Make the semolina cream last. Cooked wheat semolina sets quickly as it cools. If you prepare it too early, spreading it evenly over the plum filling becomes more difficult.

Keep the layers separate. Spoon the cream and fruit filling over several areas before carefully leveling each layer. This creates a clean, attractive cross-section once the cake is chilled.

Do not skip the chilling time. The cake is too soft to slice neatly while still warm. Overnight refrigeration allows the semolina and plum filling to set while the breadcrumbs absorb a little moisture and bind with the other layers.

How to Serve Plum Dumpling Cake

Cut the cake into rectangles or squares and serve it cold. Thanks to the combination of plums, cinnamon, semolina and buttery breadcrumbs, it needs no additional toppings.

For an even more pronounced plum dumpling flavor, dust each portion with a tiny pinch of cinnamon before serving. The cake is rich enough to stand on its own without whipped cream, sauces or extra sugar.

Another updated dessert

Coconut Sandwich Cookies

Soft coconut cookies filled with chocolate cottage cheese cream.

View the recipe →

Frequently Asked Questions

Can I use frozen plums?

Yes. Thaw them first if possible. Frozen plums often release more liquid, so you may need to cook them a little longer before adding the cornstarch mixture.

Can I replace wheat semolina with cornmeal?

Regular wheat semolina is recommended for this recipe. Cornmeal has a different texture, flavor and cooking time, so replacing it in the same ratio will not produce the same creamy result.

Why is an egg added to the semolina cream?

The egg gives the cream a richer texture and helps it set after chilling. Whisk it with cold milk and semolina first, then slowly add the mixture to the hot milk. This reduces the chance of the egg setting into small lumps.

Can I serve the cake on the same day?

Yes, provided it has chilled long enough to become firm. For the neatest slices and most stable layers, however, overnight chilling is recommended.

How long does it keep in the refrigerator?

Because it contains milk and egg, keep the cake covered in the refrigerator at 4 °C (40 °F) or below. Eat it within 2–3 days. After preparation, do not leave it at room temperature for more than about two hours.

Do the breadcrumbs soften in the refrigerator?

Yes, and that is expected in this dessert. The breadcrumbs absorb moisture from the cream and fruit filling, becoming softer. They will not stay as crisp as freshly toasted breadcrumbs served over warm plum dumplings.

Can I use a smaller or larger pan?

Yes. A smaller pan produces higher, thicker layers, while a larger pan makes them lower. A pan measuring approximately 20 × 30 cm (8 × 12 inches) is a good starting point for the listed quantities.

What Makes This Dessert Special?

Traditional plum dumplings require making dough, filling and shaping each dumpling, then cooking them individually. In this cake, all the familiar flavors are prepared as separate layers. Plums bring fruity brightness, cinnamon gives a homely aroma, buttery breadcrumbs provide the characteristic flavor and milk semolina creates a tender, creamy base.

The result is not an ordinary sponge cake but a moist, layered dessert that tastes like homemade plum dumplings. That is exactly where its charm lies.

One final idea: If you have a kilogram of plums and want something comforting yet different from a classic baked cake, this plum dumpling cake is an excellent choice. Make it a day ahead, and the next day a chilled dessert will be waiting in the refrigerator, ready to slice.

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Slovenian Wafer Potica with Hazelnut Spread and Almonds

Slovenian wafer potica with hazelnut spread and almonds is a distinctive festive bake with soft yeast dough and a rich filling made from crushed hazelnut wafer biscuits. Rum, vanilla and gently folded egg whites keep the filling aromatic and light, while the filled roll is shaped into a wreath before baking.

Difficultymoderate

Total time2 hours 40 minutes

Yield1 potica

Baking1 hour at 180 °C (356 °F)

Recipe at a Glance

• Make the yeast dough, knead it for 8 minutes and let it proof for 45 minutes.
• Make the filling with crushed wafer biscuits, milk, almonds, hazelnut spread, vanilla and rum.
• Gently fold stiffly beaten egg whites into the filling just before using it.
• Fill and roll the dough, shape it into a wreath, proof for another 30 minutes and bake for 1 hour.

A Potica with an Unusual Hazelnut Wafer Filling

The hazelnut wafer filling is rich and aromatic without being dense, thanks to the gently folded egg whites. Soft yeast dough surrounds a mixture of hazelnut wafer biscuits, ground almonds, hazelnut spread, vanilla and rum. The potica is shaped into a wreath and proofed a second time before baking.

A Coconut and Chocolate Treat

Try these coconut sandwich cookies with chocolate filling →

Ingredients for 1 Potica

For the Dough

• 500 g type 500 wheat flour
• 250 ml milk
• 1 packet active dry yeast (7 g)
• 70 g granulated sugar
• 4 egg yolks
• 50 g butter
• 50 ml whipping cream
• 2 tbsp rum
• 1/2 tsp salt

For the Filling

• 500 g hazelnut wafer biscuits
• 3 tbsp ground almonds
• 2 tbsp hazelnut spread (Nutella)
• 1 tbsp vanilla extract
• 2 tbsp rum
• 4 egg whites
• 350 ml milk

Method

Mix the dough: Sift the flour into a bowl, then add the yeast, milk, whipping cream, egg yolks, granulated sugar, salt, rum and butter softened at room temperature. Mix everything thoroughly with a wooden spoon.

Knead the dough: Turn the dough onto a floured work surface and knead it thoroughly with your hands for 8 minutes.

Proof the dough: Place the ball of dough in a bowl, cover it with a kitchen towel and let it proof for 45 minutes.

Crush the wafer biscuits: Place the hazelnut wafer biscuits in a bowl and crumble them finely with your hands.

Make the filling base: Pour the milk over the crushed wafer biscuits, add the hazelnut spread, ground almonds, vanilla extract and rum, then mix thoroughly.

Fold in the egg whites: Just before using the filling, beat the four egg whites to stiff peaks and gently fold them into the wafer mixture.

Roll out the dough: Turn the proofed dough onto a floured work surface and roll it into a rectangle 1/2 cm (0.2 inch) thick.

Fill and roll: Spread the filling evenly over the rolled dough, then roll the dough into a log.

Shape and proof the wreath: Join the two ends of the log and pinch them together. Place the circular roll on a baking sheet, cover it with a kitchen towel and let it proof for 30 minutes.

Bake the potica: Prick the top of the proofed wreath with a toothpick, brush it with beaten egg and place it in an oven preheated to 180 °C (356 °F). Bake for 1 hour.

Cool and serve: Let the baked wafer potica cool, then dust it with powdered sugar and slice.

Another Soft Yeast-Dough Bake

Bake a batch of homemade Buchteln with apricot jam →

Keep the Filling Light

Beat the egg whites just before using the filling and fold them gently into the wafer mixture to retain as much air as possible.

Frequently Asked Questions

How long should the wafer potica dough proof?

Let the dough proof for 45 minutes, then proof the shaped wreath for another 30 minutes.

How long should I bake wafer potica?

Bake the potica for 1 hour in an oven preheated to 180 °C (356 °F).

Why are the egg whites folded in just before filling the dough?

This helps the beaten egg whites retain more air and keeps the filling lighter.

When should I slice potica?

Let the potica cool completely, then dust it with powdered sugar and slice.