Ingredients
Scale
- 12 ounces ladyfingers
- 1 cup strong brewed coffee, cooled
- 1/4 cup Amaretto liqueur
- 16 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 (14-ounce) can pitted dark sweet cherries, drained (reserve juice)
- 1/4 cup chopped maraschino cherries (for garnish)
- Cocoa powder (for dusting)
Instructions
- Step 1: In a shallow dish, combine the cooled coffee and Amaretto liqueur. Dip each ladyfinger briefly into the coffee mixture, ensuring they are moistened but not soggy. Arrange half of the ladyfingers in the bottom of a 9×13 inch baking dish.
- Step 2: In a large bowl, beat the mascarpone cheese and granulated sugar together until smooth and creamy. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream and vanilla extract into the mascarpone mixture.
- Step 3: Gently fold in about 1/2 cup of the drained cherries into the mascarpone mixture. Spread this mixture evenly over the layer of ladyfingers.
- Step 4: Arrange the remaining ladyfingers on top of the cream mixture. Drizzle a few tablespoons of the reserved cherry juice over the top layer of ladyfingers.
- Step 5: Refrigerate the tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
- Step 6: Before serving, dust the top with cocoa powder and garnish with chopped maraschino cherries.
Notes
- Store leftover tiramisu, tightly covered, in the refrigerator for up to 3 days, its flavors will deepen over time.
- This tiramisu is best served chilled, but a few minutes at room temperature allows the flavors to bloom a bit more.
- For an elegant presentation, serve individual portions in small glasses or dessert dishes, garnished with a fresh cherry.
- To avoid soggy ladyfingers, dip them quickly and evenly in the coffee mixture—a brief dunk is key to achieving the perfect texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American