Go Back Email Link
Print Recipe
Tiramisu alle ciliegie (Cherry Tiramisu)

Tiramisù alle ciliegie

Cherry Tiramisu

Ingredients

  • 400 g (14 oz) store-bought ladyfingers aka sponge fingers or savoiardi (or two packages)

For the cherry filling

  • 700 g (1-1/2 lb) cherries, stems removed pitted and halved
  • 100 g (3-1/2 oz) sugar or more to taste
  • Juice of half a lemon
  • 250 ml (1 cup) water
  • 50 ml (1.5 oz) or one shot maraschino or other cherry liqueur optional

To make the mascarpone cream:

  • 500 g (1 lb.) mascarpone
  • 5-6 eggs separated
  • 250 g (1/2 lb) sugar preferably caster aka superfine sugar

For the bagna:

  • All but a few spoonfuls of the cherry syrup from the filling
  • 125 ml (1/2 cup) Maraschino or other cherry liqueur

For the topping:

  • A few additonal cherries whole or pitted and halved, or
  • some of the simmered cherries and their syrup or
  • best quality Maraschino cherries

Instructions

Prepare the cherry filling

  • Stem, pit and halve the cherries.
  • Place the pitted cherry halves in a saucepan, along with the lemon juice, sugar, water and, if using, the liqueur. Simmer over low heat for 5 minutes or so until the cherries have softened and their juices have reduced to a syrupy consistency so that it coats a spoon.
  • Let cool for a few moments and taste for sweetness. Add more sugar if it needs it.
  • Transfer the cherries and their syrup to a bowl and let cool completely.

Prepare the mascarpone cream

  • While the filling is cooling, separate the yolks from the whites. Set the whites aside for the moment.
  • Whisk the yolks together with the sugar briskly until they emulsify and thicken; you should be able to see ribbons in the mixture as you whisk it. (A stand mixer makes short work of this job.)
  • Then add the mascarpone, a bit at a time, and continue whisking until you have a homogeneous creamy mixture.
  • In a separate bowl, beat the egg whites until they form soft peaks. Fold the egg whites gently into the egg and mascarpone mixture until fully incorporated.

Prepare the bagna

  • Drain all but a few spoonfuls of the syrup from the cherries into a low bowl, then stir in the liqueur.

Assemble and chill

  • Take a ladyfinger, dip it briefly on both sides in the bagnata. As you dip the ladyfingers, arrange them in a tight layer on the bottom of a serving bowl or dish, or, if you prefer, individual serving bowls as pictured in this post. NB: Depending on the size of your bowl or dish, you may need to lay the ladyfingers in different directions and/or break them into shorter lengths so they fit snugly.
  • Lay down a layer of marcarpone cream on top of the ladyfingers.
  • Once you have laid down your first layer of ladyfingers, spread some of the mascarpone mixture over them, enough to cover them entirely. Then lay on some of the cherries. Continue layering until you have used up the ingredients (reserving some of the cherries if you wish as a topping) or filled the serving bowl or dish.
  • Make sure the top layer is the mascarpone mixture. Smooth out the top if need be with a spatula.
  • Put the dish into the fridge for at least two hours, or better several hours.

Top and serve

  • When you’re ready to serve your tiramisù alle ciliegie, place a few whole cherries, or some of your reseved cherry filling, and perhaps a drizzle of the cherry syrup, over the top of the mascarpone in a decorative pattern.