Cherries and coffee! what a wonderful treat! Now we can have it, with an Italian twist!
Fresh cherries are abundant now, couldn’t eat them all fresh.. so there they went into a pot, with some sugar and amaretto.
- 400 gr cherries
- 200 gr sugar
- 1 tbs amaretto
Bring the cherries and sugar to the boil, reduce the heat and cook for about half an hour, this will give you cherries in wonderful syrup (not jam), you can keep in a jar.
Now you can continue with any tiramisu recipe you like, or continue reading:
Amaretto- egg cream (kind of a zabaglione)
- 2 egg yolks
- 50 gr sugar
- 45 ml amaretto (3tbs)
In a ban-marie over the stove, beat egg yolks, amaretto, and sugar in. Use a whisk or handheld electric mixer to beat until tripled in volume, 5 to 8 minutes, or until it looks like a runny- pudding.
Let the zabaglione cool.
- 250 gr mascarpone
- 125ml whipping cream
- cocoa powder
Whip the mascarpone cheese to get a lighter consistency, and then add the zabaglione and mix until the the two masses are combined.
Whipe the whipping cream to stiff peaks, and fold it into the mascarpone mixture.
Make some good espresso. Mix the espresso with some of the cherry syrup and some more amaretto, according to taste (don’t be cheap with the syrup). Thoroughly soak ladyfingers in the mixture, and arrange them in a square pyrex or pan in one layer.
Top the ladyfingers layer the cherries as a second layer , top it all with a layer mascarpone mixture. Put a second layer of soaked ladyfingers, and then mascarpone.
Sprinkle a nice layer of cocoa powder on top.