Eggless Cherry Tiramisu

Prep: 8 hours  Total Time: 8 hours, 30 minutes  Serves: 6

These individual Cherry Tiramisu Cups are a perfect no-bake summer dessert.

They start with a homemade cherry compote. Then each cup is lined with coffee-soaked ladyfingers.

A mixture of mascarpone cheese, sweetened condensed milk, and cherry juice add the perfect amount of creaminess. Yum!

For the Cherry Compote:

1 Lb. cherries, pitted (+ more for garnish)

⅔ cup sugar

2 Tablespoons cornstarch

2 Tablespoons water

For the Cherry Cream:

one 14 Oz. can Sweetened Condensed Milk

8 ounces mascarpone cheese

½ cup unsweetened tart cherry juice

1 teaspoon vanilla

½ teaspoon almond extract

For the Ladyfingers:

12 ladyfingers, cut in half

1 cup coffee, cooled

1 Oz. dark chocolate

In a medium saucepan, combine the cherries and sugar. Bring to a simmer on medium heat. Cook for 25 minutes on medium-low, stirring occasionally.

In a small bowl, whisk together the water and the cornstarch. Add the cornstarch mixture to the cherries. Cook for another 2 to 3 minutes or until the mixture has thickened. Let cool completely in the refrigerator.

In a large bowl, combine the cherry juice and the sweetened condensed milk.

Add the mascarpone. Using an electric mixer, mix until just combined. Do not over-mix.

Divide the cherry compote evenly between 6 dessert cups.

Dunk a ladyfinger half quickly into the coffee. Gently press it onto the side of the cup. Repeat so that each cup has 4 ladyfinger halves.

Pour the cherry cream to fill each cup. Refrigerate for at least 4 hours before serving or overnight for a firmer consistency.

Grate chocolate on top before serving. Enjoy!
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