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 to a bowl and refrigerate until cool, stirring occasionally.
- Combine water and sugar in a small pan over medium heat until sugar dissolves. Transfer to a bowl to cool, then add Amaretto and stir.
- 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.
- 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.
- Optional: To make 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.
- Before serving, add the optional whipped cream and a dusting of freeze-dried cherry powder or cocoa powder.
Notes
For a Black Forest flavor, use cocoa powder. Store the tiramisu covered in the fridge for up to 5 days. To omit alcohol, make the simple syrup, add an additional 1/4 cup water and 1 teaspoon almond extract. For raw egg yolk concerns, cook yolks with sugar over a bain-marie, whisking for 5-7 minutes until thickened and hot.