Ingredients
Equipment
Method
- Pit and chop the cherries. Combine cherries and sugar in a saucepan over medium heat. Cook, stirring occasionally, until juices release and cherries soften.
- Mix cornstarch and water. Add to cherries and stir for 30 seconds to thicken. Transfer cherries to a bowl and chill, stirring occasionally.
- Make the Amaretto mixture. Combine water and sugar in a small pan over medium heat until sugar dissolves. Transfer to a bowl, cool, then add Amaretto and stir.
- Make the mascarpone layer. Add mascarpone, sugar, egg yolks, heavy cream, and vanilla to a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes until light and fluffy.
- Assemble the tiramisu. Dip 6-7 lady fingers in the Amaretto mixture and line the bottom of a loaf pan. Add half of the cherry mixture and spread evenly. Add half of the mascarpone mixture and spread evenly.
- Repeat with lady fingers, cherries, and mascarpone. Cover with plastic wrap and refrigerate overnight.
- Before serving, add the optional whipped cream topping and a dusting of freeze-dried cherry powder or cocoa powder.
- To make the optional whipped cream topping, chill a stand mixer bowl and whisk for 15 minutes. Add heavy whipping cream, powdered sugar, and vanilla to the cold bowl. Mix on high speed until light and fluffy.
Notes
Using cocoa powder provides a Black Forest cake flavor. Store the tiramisu covered in the refrigerator for up to 5 days. To omit alcohol, make the simple syrup as directed, add an additional 1/4 cup water and 1 teaspoon almond extract. If you are not comfortable with raw egg yolks, cook them over a Bain Marie with sugar for 5-7 minutes until thickened and hot to the touch.