Cherry-misu
4
servings
Dessert
Course
Print Recipe
Ingredients
Directions
For the cherry compote:
1 lb
(454 grams) sweet cherries, halved and pitted
3 tbsp
(38 grams) granulated sugar
1 tbsp
(15 ml) fresh lemon juice
For the cream:
1 ½ c
(360 ml) heavy whipping cream
One 8 ounce (227 grams) container mascarpone
¼ c
(50 grams) granulated sugar
1 oz
(30 ml) brandy
1 oz
(30 ml) amaretto
For assembly:
½ c
espresso or strong coffee, cooled
1 tbsp
granulated sugar
20 to 24 ladyfingers
¼ c
cocoa powder, plus more as needed
4
whole cherries for garnish
Sweet cherries shine in these extra-summery tiramisu cups. The cherries are cooked into a compote that enhances their flavor and produces a bright syrup that dribbles down through the layers of the dessert. The cream portion is made from a base of heavy whipping cream and mascarpone. While eggs are traditionally included, this streamlined version is faster and easier to make, requiring just one bowl and a minute of mixing.
Directions
Make the cherry compote:
- Add the cherries, sugar, and lemon juice to a medium saucepan and place it over medium heat. Cook, stirring occasionally, until the cherries begin to release their juices, 3 to 5 minutes, then continue cooking until the juices thicken into a syrupy consistency, 5 to 7 minutes more. Set aside to cool completely.
Make the cream:
- Add the cream, mascarpone, sugar, brandy, and amaretto to the bowl of a stand mixer fitted with the whisk attachment (an electric hand mixer may also be used). Mix on medium-high speed just until soft peaks form, 1 to 2 minutes. Take care not to overmix. Set aside.
- In a small bowl, add the coffee and sugar and stir until the sugar has dissolved.
- For this recipe, you will need four 8-ounce glasses (coupes or water glasses work well). Working with one at a time, add about a tablespoon of the cream to the bottom and gently spread it into an even layer. Dip 2 or 3 ladyfingers briefly into the coffee mixture just until they begin to soften, then add them in a single layer over the cream, breaking the cookies as necessary to fit the cup (the number of cookies you need will vary slightly based on the shape of your glassware). Add a heaped tablespoon of the cherry compote (juices included) over the cookies, ensuring the fruit is evenly distributed. Next add another 2 or 3 tablespoons of the cream and spread it into an even layer. Dust generously with cocoa powder, then repeat this layering process with another round of cookies, cherries, and cream. Repeat with the remaining glasses, then cover and chill for at least 4 hours and up to 2 days.
- Just before serving, dust each portion generously with cocoa powder and top with the reserved whole cherries. Serve cold.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.