Description
Cherry amaretto tiramisu with homemade ladyfingers, mascarpone cream, and cocoa dusting.
Ingredients
Scale
- 6 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup powdered sugar, for dusting
- 1 cup water
- ½ cup granulated sugar
- 1 cup pitted and halved fresh cherries (or frozen, thawed)
- ¼ cup Amaretto liqueur
- 16 ounces mascarpone cheese, softened
- 1 ½ cups heavy cream, cold
- ¾ cup powdered sugar
- 2 tablespoons Amaretto liqueur
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
- Fresh cherries, for decoration (optional)
- Chocolate shavings, for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the egg yolks with ½ cup of the granulated sugar and the vanilla extract until pale yellow and thick (3-5 minutes).
- In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar, beating until stiff, glossy peaks form.
- Gently fold about one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites.
- Sift the flour over the egg mixture and gently fold it in until just combined.
- Transfer the batter to a piping bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets in 3-inch long strips, leaving about an inch between each strip.
- Dust the ladyfingers generously with powdered sugar. Wait a few minutes, then dust again.
- Bake for 12-15 minutes, or until the ladyfingers are lightly golden brown and spring back when lightly touched.
- Let the ladyfingers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, combine the water, granulated sugar, and cherries.
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Reduce the heat to low and simmer for about 10-15 minutes, or until the cherries have softened and the syrup has thickened slightly.
- Remove the saucepan from the heat and stir in the Amaretto liqueur.
- Let the syrup cool completely before using.
- In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
- In a separate bowl, beat the softened mascarpone cheese with the powdered sugar until smooth and creamy.
- Stir in the Amaretto liqueur and vanilla extract.
- Gently fold the whipped cream into the mascarpone mixture until just combined.
- Dip each ladyfinger briefly into the cooled cherry amaretto syrup.
- Arrange a layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers.
- Spread the remaining mascarpone cream evenly over the second layer of ladyfingers.
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, dust the tiramisu generously with unsweetened cocoa powder. Garnish with fresh cherries and chocolate shavings, if desired.
- Cut into squares and serve chilled.
Notes
- Make sure your bowl is grease-free when whipping egg whites.
- Don’t overbeat the egg whites or overmix the ladyfinger batter.
- Don’t soak the ladyfingers completely in the syrup.
- Chilling the tiramisu overnight is recommended for the best flavor.
- Prep Time: 1 hour
- Cook Time: 30 minutes