Cherry Almond Tiramisu
Make this cherry tiramisu with sweet cooked cherries, Amaretto-soaked ladyfingers, and whipped mascarpone cream. No baking, just chilling. So easy!
Servings: 8 servings
Calories: 418kcal
Equipment
- Standard loaf pan (8x4" or 9x5")
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Fine mesh strainer (small)
Ingredients
Cherry Layer
- 1½ cups pitted sweet cherries roughly chopped
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 2 teaspoons water
Lady Finger Layer
- ¼ cup granulated sugar
- ¼ cup water
- ¼ cup Amaretto
- ~15 lady fingers
Mascarpone Layer
- 8 oz mascarpone cold
- ¼ cup granulated sugar
- 2 large egg yolks cold
- 2 tablespoons heavy whipping cream cold
- 1 teaspoon vanilla extract
Whipped Cream Topping
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Freeze dried cherries or cocoa powder optional
Instructions
- Add the cherries and sugar to a saucepan over medium heat and cook, stirring occasionally, until the juices release and the cherries start to soften (but still keep their texture).1½ cups pitted sweet cherries, 2 tablespoons granulated sugar
- Mix together the cornstarch and water then add it to the cherries and stir for about 30 seconds to thicken. Transfer the cherries to a bowl and place in the fridge to cool, stirring occasionally to help the process along.1 teaspoon cornstarch, 2 teaspoons water
- While the cherries cool, make the Amaretto mixture (this is what you will dip the lady fingers into). Combine the sugar and water in a small pan over medium heat and mix until the sugar is dissolved. Transfer to a bowl to cool, then add the Amaretto and stir.¼ cup granulated sugar, ¼ cup water, ¼ cup Amaretto
- Once the cherries are cool, make the mascarpone layer by adding the mascarpone, sugar, egg yolks, heavy cream and vanilla to the stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on medium high speed for 2-3 minutes until it becomes light and fluffy.8 oz mascarpone, ¼ cup granulated sugar, 2 large egg yolks, 2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
Assembly
- Dip and roll 6-7 lady fingers in the Amaretto mixture and line them in the bottom of a standard loaf pan.~15 lady fingers
- Add half of the cherry mixture and spread evenly. Add half of the mascarpone mixture and spread evenly and completely to the sides of the pan.
- Repeat with the lady fingers, cherries, and mascarpone, spreading the mascarpone as evenly as possible. Cover with plastic wrap and refrigerate overnight.
Whipped Cream & Cherries
- Add the heavy whipping cream, powdered sugar, and vanilla to the cold bowl and mix on high speed with a hand mixer (or use the whisk attachment on a stand mixer) until stiff peaks form.¾ cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Dust the top of the whipped cream with pulverized freeze-dried cherries (use a fine-mesh sieve) or cocoa powder.Freeze dried cherries or cocoa powder
Notes
Store the tiramisu covered in the fridge for up to 5 days.
To omit the alcohol (Amaretto), make the simple syrup as directed, then add an additional ¼ cup of water and a scant teaspoon of almond extract.
If you're not comfortable eating raw egg yolks, cook them by adding the sugar and egg yolks to a bowl over a Bain Marie (pot filled with 1-2 inches of water and a bowl placed on top of the pot) on medium-high heat and whisk continuously for about 5-7 minutes until thickened and hot to the touch. Cool the mixture in the fridge, then continue with mixing the mascarpone layer.
Nutrition
Calories: 418kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 150mg | Sodium: 56mg | Potassium: 115mg | Fiber: 1g | Sugar: 24g | Vitamin A: 978IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
