Ingredients
Equipment
Method
- Make the cherry syrup: Combine cherries, sugar, water, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until cherries soften and release their juices, about 5-7 minutes. Remove from heat and stir in amaretto liqueur. Let cool.
- Make the mascarpone cream: In a large bowl, beat mascarpone cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until combined.
- Assemble the tiramisu: Dip ladyfingers briefly into the cooled cherry syrup. Arrange a layer of dipped ladyfingers in the bottom of a 9x13 inch baking dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Chill the tiramisu: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften.
- Garnish and serve: Before serving, top with fresh cherries, sliced almonds (if using), and dust with cocoa powder.
Nutrition
Notes
For an alcohol-free version, you can omit the amaretto liqueur and add an extra tablespoon of lemon juice or a splash of almond extract to the cherry syrup for a similar flavor profile.