Ingredients
Cherry Syrup
- 6 cups pitted cherries (fresh preferred; thawed and drained frozen cherries may be used)
- ¾ cup water
- 1 ¼ cups granulated sugar
- 2 tablespoons lemon juice
Mascarpone Cream Filling
- 2 ½ cups heavy whipping cream (no substitutions)
- 16 ounces mascarpone cheese (cold)
- 1 cup confectioners' sugar (sifted if lumpy)
- 1 cup cherry syrup (from the syrup above)
- 1 teaspoon vanilla extract (or more to taste)
- ½ teaspoon almond extract (optional and to taste)
Assembly
- 40 ladyfinger cookies (about 2 packages)
- Fresh cherries (for garnishing as desired)
- Extra cherry syrup (for drizzling as desired)
Instructions
- Make Cherry Syrup: In a medium saucepan, combine the cherries and water. Heat over medium-high heat while gently mashing the cherries with a potato masher to release their juices until the mixture begins to bubble.
- Simmer: Reduce heat to medium-low and simmer the mixture for 2–3 minutes.
- Strain: Remove from heat and strain the mixture through a fine mesh sieve to remove pulp, collecting the juice in a large bowl.
- Thicken Syrup: Return the strained juice to the saucepan. Stir in granulated sugar and lemon juice. Bring to a gentle boil and simmer for 4–5 minutes until slightly thickened.
- Chill: Transfer syrup to a container and chill completely in the refrigerator for at least 1 hour. Use 1 cup of this chilled syrup for the cream filling.
- Prepare Mascarpone Cream Filling: In a large mixing bowl, combine cold mascarpone cheese, heavy whipping cream, confectioners' sugar, 1 cup cherry syrup, vanilla extract, and almond extract if using.
- Beat Cream: Beat on medium-high speed for 3-8 minutes until thickened and soft peaks form. Scrape the bowl sides as needed. Stop beating once soft peaks form to prevent separation.
- Assemble First Ladyfinger Layer: Lightly dip each ladyfinger briefly into the chilled cherry syrup. Arrange a single layer of soaked ladyfingers in a 9x13-inch baking dish, trimming ends if needed to fit.
- First Cream Layer: Spread half of the mascarpone cream filling evenly over the soaked ladyfingers.
- Second Layer: Repeat dipping ladyfingers in cherry syrup and create a second layer over the cream, then spread the remaining cream filling on top.
- Finish Top: Smooth the top with a spatula or pipe decorative dollops using a piping bag fitted with a large round or star tip.
- Chill Dessert: Cover and refrigerate the assembled tiramisu for at least 6 hours, ideally overnight, to set fully and develop flavor.
- Serve: Before serving, garnish with fresh cherries and drizzle extra cherry syrup over the top. Slice and serve chilled for best results.
Notes
- Use fresh cherries if possible for the best flavor; frozen cherries may alter the texture.
- Chill the cherry syrup completely before using to ensure the cream filling whips properly.
- Do not overbeat the mascarpone cream to avoid separation; beat only until soft peaks form.
- If ladyfingers are too large for the dish, trim with a paring knife to fit.
- For best texture and clean slices, refrigerate overnight before serving.
- The almond extract is optional but adds a lovely depth to the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
