Ingredients
- Ladyfingers: 24
- Mascarpone cheese: 16 ounces
- Heavy cream: 1 cup
- Granulated sugar: 1/2 cup
- Amaretto liqueur: 1/4 cup, plus 2 tablespoons
- Strong brewed coffee, cooled: 1 cup
- Cherry preserves: 1/2 cup
- Unsweetened cocoa powder: 2 tablespoons
Instructions
- Step 1: In a medium bowl, beat mascarpone cheese and sugar together until smooth and creamy. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Stir in 2 tablespoons of Amaretto liqueur.
- Step 2: In a shallow dish, combine cooled coffee and 1/4 cup of Amaretto liqueur. Quickly dip each ladyfinger into the coffee mixture, being careful not to soak them completely.
- Step 3: Arrange half of the soaked ladyfingers in a single layer in the bottom of an 8×8 inch baking dish. Spread half of the mascarpone cream mixture over the ladyfingers. Drop spoonfuls of cherry preserves over the cream layer and gently swirl with a knife.
- Step 4: Arrange the remaining soaked ladyfingers over the cream and cherry layer. Spread the remaining mascarpone cream mixture evenly over the ladyfingers.
- Step 5: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
- Step 6: Just before serving, dust the top of the tiramisu generously with unsweetened cocoa powder. Cut into squares and serve chilled.
Notes
- For optimal flavor and texture, store leftover tiramisu in the refrigerator for up to 3 days, tightly covered to prevent it from drying out.
- This tiramisu is best served chilled; avoid reheating as it can compromise the creamy texture.
- Garnish each serving with a fresh cherry and a drizzle of amaretto for an extra touch of elegance.
- To prevent soggy ladyfingers, quickly dip them in the coffee-amaretto mixture, ensuring they're moistened but not saturated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American