A fresh and delicious spin on the classic tiramisu.
Course:
Dessert
Cuisine:
Italian
Keyword:
cherry pie filling, no egg tiramisu
Servings: 9
Author: Jackie
Cherry Pie Filling
-
4
cups
pitted cherries
cut in half
-
1
cup
sugar
-
¼
cup
cornstarch
-
1
teaspoon
almond extract
Mascarpone Filling
-
16
ounces
mascarpone cheese
at room temperature
-
1
teaspoon
pure vanilla extract
-
1
cup
whipping cream
-
¼
cup
sugar
-
2
packages Lady Fingers
-
1
tablespoon
Cocoa Powder
Cherry Pie Filling
-
Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes stirring regularly.
-
In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine.
-
Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool completely.
Mascarpone & Assembly
-
In the bowl of your mixer beat sugar and whipping cream until soft peaks form.
-
In another bowl, stir the mascarpone and vanilla until smooth.
-
Fold in ⅓ of the whipping cream into the mascarpone until incorporated.
-
Fold in remaining cream.
-
Line the bottom of a 8x8 inch glass baking dish or other decorative serving dish with half of the ladyfingers.
-
Pour half of the cherry pie filling over the lady fingers.
-
Spread half of the mascarpone mixture over the ladyfingers.
-
Repeat layering with the remaining ladyfingers, cherry pie filling and mascarpone mixture.
-
Sift with cocoa powder before serving.