Ingredients
Scale
- For the Cherry Layer:
- 2 cups fresh cherries, pitted and halved
- 3 tbsp granulated sugar
- ¼ cup Amaretto liqueur
- 1 tbsp lemon juice
- For the Cream Filling:
- 1 cup heavy cream, cold
- 1 cup mascarpone cheese, room temperature
- â…“ cup powdered sugar
- 1 tsp vanilla extract
- For the Espresso Layer:
- ¾ cup brewed espresso or strong coffee, cooled
- 2 tbsp Amaretto liqueur
- 1 pack (approx. 24) ladyfinger biscuits (gluten-free if preferred)
- To Assemble & Garnish:
- Unsweetened cocoa powder (for dusting)
- Fresh cherries and shaved dark chocolate (optional)
Instructions
- Prepare the Cherry Mixture: Combine cherries, sugar, lemon juice, and Amaretto in a saucepan. Cook 5–7 minutes until soft and syrupy. Cool completely.
- Whip the Mascarpone Cream: Beat cold cream to soft peaks. In another bowl, mix mascarpone, powdered sugar, and vanilla. Fold in the whipped cream.
- Mix the Espresso Layer: Stir Amaretto into cooled espresso.
- Assemble: Quickly dip ladyfingers (1–2 seconds per side) and place in an 8×8 dish. Add half mascarpone cream, half cherries. Repeat.
- Chill: Refrigerate at least 4 hours or overnight.
- Serve: Dust with cocoa powder and add cherries and shaved chocolate.
Notes
- Do not oversoak the ladyfingers; a brief dip keeps them from getting mushy.
- Use high-quality mascarpone for the best texture.
- Fresh cherries deliver the best flavor, but thawed frozen cherries will work.
- Add a splash of cherry juice to the espresso for deeper flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian