Cherry Tiramisu

Ingredients

• 250 g Pitted sour cherries (fresh or frozen) (If very sour, increase sugar slightly)
• 150 g Granulated sugar
• 0.5 cup Cherry marmalade
• 5 tablespoon Cherry syrup (2‑3 tbsp for sauce, 2‑3 tbsp for soaking ladyfingers)
• 1 tablespoon Water (for sauce)
• 1 tablespoon Cornstarch (Mix with 1 tbsp water to form slurry)
• 200 g Mascarpone cheese (Cold)
• 3 tablespoon Powdered sugar
• 200 g Heavy cream (Chilled)
• 0.5 teaspoon Vanilla extract
• 0.5 cup Water (for soaking ladyfingers)
• 12 pieces Ladyfinger biscuits (One at a time, dip quickly)

Instructions

1. Make cherry sauce

   Combine the cherries, granulated sugar and 1 Tbsp water in a medium saucepan. Bring to a boil over medium‑high heat and cook for 5 minutes, stirring occasionally, until the sugar is completely dissolved.

   Time: PT5M

   Temperature: Medium‑high heat

2. Thicken the sauce

   Add the cherry marmalade, 2 Tbsp cherry syrup and the cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water). Stir constantly for about 5 minutes until the sauce thickens and becomes smooth. Remove from heat and let cool to room temperature.

   Time: PT5M

   Temperature: Medium heat

3. Prepare the mascarpone filling

   In a mixing bowl, whisk together the cold mascarpone, powdered sugar and vanilla extract until smooth. In a second bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

   Time: PT10M

4. Make soaking syrup

   Mix ½ cup water with 2‑3 Tbsp cherry syrup in a shallow dish. This will be used to dip the ladyfingers.

   Time: PT2M

5. Assemble the tiramisu

   Line the 15 × 15 cm square mold with plastic wrap. One at a time, dip each ladyfinger quickly (1‑2 seconds) into the cherry soaking syrup—do not let them become soggy. Lay a single layer of soaked ladyfingers on the bottom of the mold. Spread half of the mascarpone filling over the ladyfingers. Repeat with a second layer of soaked ladyfingers and the remaining filling. Smooth the top with a spatula.

   Time: PT15M

6. Chill

   Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

   Time: PT4H30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pitted sour cherries (fresh or frozen): Frozen sweet cherries, Fresh sweet cherries (adjust sugar)
• Instead of Granulated sugar: Cane sugar, Honey (use less)
• Instead of Cherry marmalade: Apricot jam, Strawberry jam
• Instead of Cherry syrup: Any fruit syrup, Simple syrup flavored with cherry extract
• Instead of Cornstarch: Arrowroot powder
• Instead of Mascarpone cheese: Cream cheese (less rich)
• Instead of Powdered sugar: Granulated sugar (blended)
• Instead of Heavy cream: Whipping cream
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Ladyfinger biscuits: Sponge cake strips

Equipment Needed

• Medium saucepan
• Mixing bowls (2)
• Whisk
• Spatula or rubber scraper
• Fine‑mesh strainer (optional)
• 15 × 15 cm (6 × 6 in) square mold
• Plastic wrap

Critical Steps — Do Not Skip

• Thickening the cherry sauce without lumps.
• Do not over‑soak the ladyfingers; they should stay flexible, not soggy.
• Chilling for the full 4‑6 hours to allow the dessert to set.

Chef Tips from the Video

• For extra shine, brush a thin layer of the cooled cherry sauce over the top before serving.
• Garnish with a few whole fresh cherries or a dusting of powdered sugar for a polished look.

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cherry sauce a day ahead and keep it refrigerated; it thickens further.
• Whip the cream just before assembly to keep it light.