Ingredients
Method
- Pit and chop the cherries into small pieces. Place them in a saucepan with sugar and cook over medium heat, stirring occasionally, until the juices are released and the cherries soften but retain their shape.
- Combine the cornstarch and water in a small bowl, then add to the simmering cherries. Stir for 30 seconds until the mixture thickens. Remove from heat and transfer to a bowl. Let it cool in the fridge, stirring occasionally.
- For the Amaretto mixture, combine water and sugar in a small pan over medium heat. Stir until sugar dissolves, then remove from heat and let it cool. Once cooled, add Amaretto and mix well.
- In a stand mixer, combine mascarpone, sugar, egg yolks, heavy cream, and vanilla. Beat on medium-high speed for 2-3 minutes until light and fluffy.
- To assemble, dip 6-7 ladyfingers into the Amaretto mixture and line them in the bottom of a standard loaf pan.
- Add half of the cooled cherry mixture over the ladyfingers and spread evenly.
- Spread half of the mascarpone mixture on top of the cherries, ensuring it covers evenly.
- Repeat the layering process: dip the remaining ladyfingers, add the rest of the cherry mixture, and finish with the mascarpone layer. cover with plastic wrap and refrigerate overnight to set.
- For the optional whipped cream topping, chill the stand mixer bowl and whisk attachment for 15 minutes. Add heavy whipping cream, powdered sugar, and vanilla to the chilled bowl, and whip on high speed until stiff peaks form.
- Before serving, top with whipped cream and a dusting of freeze-dried cherry powder or cocoa powder, if desired.
Nutrition
Notes
This Cherry Almond Tiramisu is a perfect summer treat, offering a light, refreshing, and slightly boozy twist on a classic dessert. The layers of amaretto-soaked ladyfingers, cherry filling, and mascarpone cream make for an irresistible combination. It’s even better after resting overnight in the fridge.