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!
Ingredients:
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
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
Directions:
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!
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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