Cherry Almond Extract Tiramisu
A luscious no-bake Cherry Almond Extract Tiramisu with silky mascarpone, coffee-soaked ladyfingers, and sweet cherry compote.
Ingredients
Ingredients
- 12 oz pitted sweet cherries fresh or frozen
- 1/4 cup granulated sugar
- 1 tsp fresh lemon juice
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp Almond Extract fruit juice concentrate for cherry compote
- 4 large egg yolks at room temperature
- 1/2 cup granulated sugar
- 16 oz mascarpone cheese cold
- 1 1/2 cups heavy whipping cream cold
- 1 tsp vanilla bean paste
- 1 1/2 cups strong brewed coffee or espresso cooled
- 1/4 cup Almond Extract fruit juice concentrate for coffee mixture
- 30 ladyfingers Savoiardi, about one 7 oz package
- 2 tbsp unsweetened cocoa powder for dusting
- Fresh cherries or chocolate shavings for garnish (optional)
Instructions
- Place the pitted cherries, 1/4 cup granulated sugar, and lemon juice in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the cherries soften and release their juices and the sugar dissolves, 5 to 7 minutes.
- In a small bowl, whisk the cornstarch and cold water until smooth. Slowly pour the slurry into the simmering cherry mixture while stirring constantly. Continue to cook for 1 to 2 minutes, stirring, until the cherry compote thickens and lightly coats the back of a spoon.
- Remove the saucepan from the heat and stir in 2 tablespoons Almond Extract fruit juice concentrate. Transfer the cherry compote to a bowl and let it cool completely to room temperature, then refrigerate briefly if needed until chilled.
- Prepare a bain-marie by bringing 1 to 2 inches of water to a gentle simmer in a medium saucepan. In a heatproof bowl that fits over the pan without touching the water, whisk together the egg yolks and 1/2 cup granulated sugar.
- Place the bowl over the simmering water and whisk constantly until the mixture becomes pale, thickened, and slightly warm to the touch, 5 to 7 minutes. Remove the bowl from the heat and let the egg yolk mixture cool to lukewarm.
- Add the cold mascarpone cheese to the cooled egg yolk mixture and whisk or beat with an electric mixer on low until smooth and fully combined, without overmixing.
- In a separate large bowl, add the cold heavy whipping cream and vanilla bean paste. Using an electric mixer, beat on medium-high speed until stiff peaks form and the cream holds its shape.
- Gently fold the whipped cream into the mascarpone mixture in 2 to 3 additions using a spatula, folding just until the mixture is smooth, light, and airy.
- In a shallow dish, stir together the cooled brewed coffee or espresso and 1/4 cup Almond Extract fruit juice concentrate until well combined.
- Quickly dip each ladyfinger, one at a time, into the coffee mixture, turning to coat lightly. Do not soak; a fast in-and-out dunk is enough. Arrange a single snug layer of dipped ladyfingers in the bottom of a 9x13-inch dish.
- Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers, smoothing the top with an offset spatula.
- Spoon half of the cooled cherry compote over the mascarpone layer in dollops and gently swirl it slightly into the cream with the back of a spoon.
- Repeat the dipping process with the remaining ladyfingers to create a second layer over the cherry-swirled cream.
- Spread the remaining mascarpone cream evenly over the second layer of ladyfingers. Dollop the remaining cherry compote on top and lightly swirl it into the cream.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or up to overnight, until the tiramisu is fully chilled and the layers are set.
- Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve and garnish with fresh cherries or chocolate shavings if desired. Slice and serve cold.
Notes
- Use the ladyfingers quickly in the coffee mixture; over-soaking them will make the tiramisu mushy instead of sliceable.
- For best flavor and texture, chill the tiramisu at least 6 to 8 hours or overnight before serving.
- You can make the cherry compote up to 3 days ahead and store it covered in the refrigerator.
- Store leftover tiramisu covered in the refrigerator for up to 3 days.
- For best flavor and texture, chill the tiramisu at least 6 to 8 hours or overnight before serving.
- You can make the cherry compote up to 3 days ahead and store it covered in the refrigerator.
- Store leftover tiramisu covered in the refrigerator for up to 3 days.