Ingredients
Scale
- 1 cup fresh cherries, pitted and halved
- 1/4 cup amaretto liqueur
- 2 cups strong brewed coffee, cooled
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 24 ladyfinger biscuits
- Cocoa powder, for dusting
- Optional: sliced almonds for garnish
Feel free to substitute the fresh cherries with jarred ones if they’re out of season, and if you prefer a non-alcoholic version, simply use almond extract instead of amaretto.
Instructions
- In a small saucepan, combine the cherries and amaretto. Simmer over low heat until the cherries are soft and the liquid slightly reduced, about 5 minutes. Set aside to cool.
- In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, sugar, and vanilla extract until smooth and slightly thickened. This should take about 3-4 minutes. I often recall my mum’s advice to whisk until you can draw a path through the cream with a wooden spoon.
- Pour the cooled coffee into a shallow dish. Quickly dip each ladyfinger into the coffee, ensuring they are moist but not soggy.
- Layer half of the soaked ladyfingers in the bottom of a 9×9-inch dish. Spread half of the mascarpone mixture over the ladyfingers, followed by half of the cherry-amaretto mixture.
- Repeat the layers with the remaining ladyfingers, mascarpone mixture, and cherries.
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the patience. This allows the flavors to meld beautifully, a trick I learned while sneaking spoonfuls of mum’s trifle as a child.
- Before serving, dust the top with cocoa powder and garnish with sliced almonds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International