Cherry Amaretto Tiramisu Dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound fresh cherries, pitted and halved
02 -
1/4 cup Amaretto liqueur
03 -
1 tablespoon sugar
04 -
16 ladyfingers
05 -
8 oz mascarpone cheese
06 -
1 cup heavy cream
07 -
1/4 cup powdered sugar
08 -
1 teaspoon vanilla extract
09 -
1/2 cup brewed espresso, cooled
10 -
2 tablespoons cocoa powder, for dusting
11 -
1/4 cup shaved dark chocolate
# Instructions:
01 -
In a small bowl, combine cherries, Amaretto, and sugar. Let the mixture sit for 30 minutes, stirring occasionally to allow the cherries to macerate and release their juices.
02 -
In a large bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and well combined.
03 -
In a separate bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the air incorporated into the cream.
04 -
Pour the cooled espresso into a shallow dish. Briefly dip each ladyfinger into the espresso for about 1-2 seconds per side, ensuring they are not soaked too long. Arrange a layer of soaked ladyfingers at the bottom of an 8×8-inch dish or trifle bowl.
05 -
Spread half of the mascarpone mixture evenly over the ladyfingers using an offset spatula or the back of a spoon.
06 -
Spoon half of the macerated cherries along with some of their juice over the mascarpone layer, distributing them evenly.
07 -
Create a second layer with the remaining soaked ladyfingers, followed by the remaining mascarpone mixture and cherries.
08 -
Dust the top generously with cocoa powder using a fine-mesh sieve. If desired, sprinkle with shaved dark chocolate for an extra touch of elegance.
09 -
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
# Notes:
01 -
For best results, chill the tiramisu overnight to enhance the flavor depth and texture.