Cherry Amaretto Tiramisu with Espresso and Cherry Compote
By Pauline Ortiz
30 min
Prep
15 min
Cook
45 min
Total
6
Servings
Medium
Level
For a six-serving prep-ahead dessert recipe, I assemble a layered dessert of coffee-dipped ladyfingers and mascarpone with cherry sauce and top servings with a cherry and fresh mint leaf. This dessert, chilled and assembled, has a cake-like texture and a flavor profile combining coffee and almonds with cherries.
I allow the mascarpone to come to room temperature for 15 minutes and keep the heavy cream ice-cold. I only briefly beat the mascarpone and use a rubber spatula to fold in the whipped cream. I use a cut-and-fold motion to fold in the cream to prevent it from collapsing and becoming too dense.
The compote is cooked in a heavy pan until the cherries are soft and whole. Cook for 1 more minute after adding cornstarch mixture. The syrup turns clear and glossy. Let the syrup cool completely to room temperature before layering it over the cream.
Use a wide, shallow dish for the espresso dip and a small amount of ladyfingers, the finished dessert should have somewhat firm ladyfingers that will soften when chilled. Clear serving glasses can make the pale mascarpone and red fruits more visible in this dessert (the layers of this dessert are one of its attractions).
What makes this special
- Six glasses are the number of servings of punch that can be refrigerated and provided one glass at a time.
- Over the night, the espresso and amaretto flavor the ladyfingers. They will be more flavorful by day two.
- Clear glasses reveal the layers of pale cream and red fruit.
- It is a cool dessert that can be made in advance.
- Frozen cherries can be used to make compote if fresh cherries aren't available. Frozen cherries take longer to cook.
Ingredients
- •2 cups sweet cherries (300g, pitted, fresh or frozen)
- •½ cup granulated sugar (100g, divided)
- •1 tbsp lemon juice (15ml)
- •1 tsp cornstarch (5g)
- •1 tsp water (for the cornstarch slurry)
- •¼ cup Amaretto liqueur (60ml, divided)
- •1 cup mascarpone cheese (225g, slightly softened)
- •1 cup heavy whipping cream (240ml, cold)
- •7 oz Savoiardi ladyfingers (200g, crisp Italian variety)
- •1 cup strong espresso (240ml, chilled)
- •6 fresh cherries (whole, with stems, for garnish)
- •6 mint leaves (small, for garnish)
Instructions
- 1
Combine the pitted cherries, 1/4 cup (50g) sugar, and 1 tbsp (15ml) lemon juice in a heavy-bottomed saucepan over medium heat.
- 2
Simmer for about 8–10 minutes, until the cherries are softened but still round.
- 3
Stir in the cornstarch mixed with 1 tsp water.
- 4
Cook for 1 additional minute, until the liquid is glossy and translucent.
- 5
Stir in 1 tbsp (15ml) Amaretto.
- 6
Cool the cherry compote completely to room temperature.
- 7
Beat the mascarpone, remaining 1/4 cup (50g) sugar, and 2 tbsp (30ml) Amaretto until smooth.
- 8
Whip the heavy cream in a separate bowl until stiff peaks form.
- 9
Fold the whipped cream into the mascarpone mixture with a rubber spatula.
- 10
Combine the chilled espresso and remaining 1 tbsp (15ml) Amaretto in a wide, shallow bowl.
- 11
Briefly dip the ladyfingers for 1–2 seconds and place them in the bottoms of six clear glass vessels.
- 12
Cover the ladyfingers with a thick layer of mascarpone cream.
- 13
Spoon the cooled cherry compote over the cream.
- 14
Refrigerate for 4–24 hours.
- 15
Add a fresh whole cherry with its stem and a mint leaf to each glass before serving.
FAQ
Nutrition (per serving)
Calories
415
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