Ingredients
Scale
- 2 cups fresh cherries, pitted (or thawed frozen cherries)
- 3 tablespoons sugar (adjust to taste)
- 24 ladyfinger biscuits
- 1 cup amaretto (or almond syrup mixed with water for non-alcoholic version)
- 4 large eggs, separated
- 1 cup granulated sugar
- 16 oz (450 g) mascarpone cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Cocoa powder, for dusting
- Optional: chocolate shavings or sliced almonds for garnish
Instructions
- Cook the cherries: In a small saucepan, combine cherries, sugar, and 2 tablespoons of water. Cook over medium heat until slightly thickened. Let cool completely.
- Prepare mascarpone cream: Whisk egg yolks with sugar until pale and creamy. Add mascarpone and vanilla extract; fold until smooth.
- Whip egg whites: Beat egg whites until stiff peaks form. Gently fold into mascarpone mixture.
- Dip ladyfingers: Quickly dip each ladyfinger into amaretto (or almond syrup mixture). Avoid soaking too long.
- First layer: Arrange dipped ladyfingers at the bottom of your dish or glasses. Spread half the mascarpone cream over the biscuits.
- Add cherries: Spoon half of the cherry mixture over the cream.
- Second layer: Repeat with remaining ladyfingers, mascarpone cream, and cherries.
- Finish: Dust the top with cocoa powder and optional chocolate shavings or almond slices.
- Chill: Refrigerate for at least 4–6 hours or overnight before serving.
Notes
Ensure cherries are cooled before layering to prevent the cream from becoming watery.
Handle whipped egg whites gently to maintain a light, airy cream.
Use shallow dishes or glasses for quicker layering and better presentation.
- Prep Time: 30
- Cook Time: 10