Plum and vanilla ambrosia with chocolate and cinnamon

Spoon yourself a bowl of Nadia Lim's ambrosia for a dessert that will take you back to your childhood. The soft and pillowy goodness, filled with crunches of chocolate, is the summer dessert of our dreams.

By Nadia Lim
  • 20 mins preparation plus chilling time
  • Serves 6 - 8
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  • 850 g can Black Doris plums
  • 1/2 tsp ground cinnamon, plus an extra pinch for dusting at the end
  • 500 ml cream (2 cups)
  • 500 ml natural thick Greek yoghurt or coconut yoghurt (2 cups)
  • 1 1/2 tsp vanilla bean paste, or seeds from 2 vanilla bean pods
  • 150 g pink and white marshmallows*, quartered
  • 2 punnets blackberries or boysenberries (or raspberries or blueberries, or a mixture) – alternatively use 2 cups frozen berries
  • 1/2 - 3/4 cup cup grated or shaved dark chocolate


  • 1
    Drain and stone plums (discard syrup or keep for another use). Purée plums and cinnamon in a blender until smooth.
  • 2
    In a large bowl, whip cream to soft peaks, then whisk in yoghurt and vanilla until smooth and thick.
  • 3
    Fold through marshmallows and berries. Then gently fold in half the plum purée – just do a few large folds to create a beautiful, swirled pattern.
  • 4
    Layer remaining plum purée and ambrosia either in one large bowl or individual glasses. Chill in fridge for at least 1 hour or up to 8 hours. To serve, top with chocolate and a dusting of cinnamon (if using a large bowl you might want to add a few extra berries and marshmallows to the top).


*Check label if eating gluten free.

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