CHERRY TIRAMISU
45 Min
6 Portions
Easy level
Ingredients
For cherry compote:
· 1 pound fresh red cherries, pitted plus more for garnish
· 2/3 cup granulated sugar
· 2 tbsp cornstarch
· 2 tbsp water
For cherry cream:
· 1 (14- oz) can condensed milk
· 8 oz mascarpone cheese
· 1/2 cup cherry juice
· A splash of Vainilla Molina Clear
· 12 ladyfingers, cut in half
· 1 cup strongly brewed black coffee, at room temp
· 1 oz semi-sweet chocolate
Directions
1. In a medium saucepan, combine cherries and sugar. Cook for 25 minutes on medium-low, stirring occasionally.
2. In a small bowl, whisk together water and cornstarch. Add cornstarch mixture to cherries. Cook for another 2-3 minutes or until mixture has thickened. Let cool completely in refrigerator.
3. In a large bowl, combine cherry juice and condensed milk. Add mascarpone and a splash of Vainilla Molina Clear. Using an electric mixer, mix until just combined. Don't over mix!
4. Divide cherry compote evenly between 6 dessert jars.
5. Dunk a ladyfinger half quickly into coffee. Gently press it onto the side of the jar. Repeat so that each jar has 4 ladyfinger halves.
6. Pour cherry cream to fill each jar. Refrigerate for at least 4 hours before serving or overnight for a firmer consistency.
7. Grate chocolate on top right before serving.
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