Ingredients
Method
- In a saucepan over medium heat, combine cherries, granulated sugar, lemon juice, and ¼ cup Amaretto.
- Simmer for 5–7 minutes until cherries soften and release a syrup.
- Remove from heat and allow the cherry mixture to cool completely.
- In a chilled bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, whisk mascarpone, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture.
- In a shallow dish, mix cooled espresso with remaining Amaretto.
- Quickly dip ladyfingers into the espresso mixture, 1–2 seconds per side.
- Arrange half of the dipped ladyfingers in a serving dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Spoon half of the cooled cherries and syrup over the cream.
- Repeat layers with remaining ladyfingers, cream, and cherries.
- Cover and refrigerate for at least 4 hours before serving.
- Before serving, dust with cocoa powder and garnish with shaved chocolate and extra cherries.
Notes
For best results, allow the tiramisu to chill overnight to fully develop flavor. Use high-quality mascarpone and avoid over-soaking the ladyfingers.