Ingredients
Scale
- 1 cup fresh cherries, pitted and halved
- 1/2 cup Amaretto liqueur
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 24 ladyfinger cookies
- Cocoa powder, for dusting
- Dark chocolate shavings, for garnish (optional)
Instructions
- In a medium bowl, combine the pitted and halved cherries with the Amaretto liqueur. Stir gently to coat the cherries evenly.
- Cover the bowl with plastic wrap and let it sit at room temperature for about 30 minutes.
- In a large mixing bowl, add the heavy cream, mascarpone cheese, granulated sugar, and vanilla extract.
- Using an electric mixer, beat the mixture on medium speed until it forms stiff peaks (about 3-5 minutes).
- Gently fold in the cooled brewed coffee using a spatula.
- Dip each ladyfinger into the coffee mixture for just a second and arrange them at the bottom of a 9×9 inch baking dish.
- Spoon half of the mascarpone cream mixture over the ladyfingers, spreading it evenly.
- Distribute half of the cherry mixture over the cream layer, including some of the Amaretto liquid.
- Repeat with another layer of soaked ladyfingers, the remaining mascarpone cream, and the rest of the cherries on top.
- Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- Remove the tiramisu from the refrigerator and dust the top with cocoa powder.
- Optionally, sprinkle dark chocolate shavings on top.
- Cut into squares or scoop out portions and serve immediately.
Notes
- For best results, allow the tiramisu to chill overnight to enhance the flavors.
- Feel free to adjust the amount of Amaretto based on your preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes