Cherry Tiramisu

✓

In a medium saucepan, combine the cherries and sugar. Bring to a simmer on medium heat. Cook for 25 minutes on medium-low, stirring occasionally.

✓

In a small bowl, whisk together the water and the cornstarch. Add the cornstarch mixture to the cherries. Cook for another 2-3 minutes or until the mixture has thickened. Let cool completely in the refrigerator.

✓

In a large bowl, combine the cherry juice and the sweetened condensed milk.

✓

Add the mascarpone. Using an electric mixer, mix until just combined. Do not over mix.

✓

Divide the cherry compote evenly between 6 dessert jars.

✓

Dunk a ladyfinger half quickly into the coffee. Gently press it onto the side of the jar. Repeat so that each jar has 4 ladyfinger halves.

✓

Pour the cherry cream to fill each jar. Refrigerate for at least 4 hours before serving or overnight for a firmer consistency.

✓

Instruction Notes

✓

Ladyfingers: Be sure to use the dry kind. They are similar to biscotti in texture. The sponge cake kind are too soft and become soggy.

✓

Cherries: I have not tested this recipe with frozen cherries. I imagine they would work but would require a longer cook time.

✓

Mascarpone Cheese: Mascarpone is typically what is used in traditional tiramisu, but cream cheese is a good substitute.

✓

Recipe by our friend Bri @bites.with.bri_

Cherry Tiramisu

Cherry Tiramisu

Ingredients

Instructions

Cherry Tiramisu

Cherry Tiramisu

Ingredients

Instructions

Related categories