Ingredients
Method
- In a small bowl, combine the cherries, Amaretto liqueur, and sugar. Let them sit and macerate for 30 minutes, stirring occasionally.
- In a large mixing bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate it.
- Quickly dip each ladyfinger into the cooled espresso, making sure not to oversoak.
- Arrange a single layer of the dipped ladyfingers in the bottom of a serving dish or trifle dish.
- Spread half of the mascarpone cream mixture over the ladyfingers, then top with half of the cherry mixture.
- Repeat the layers with the remaining ladyfingers, mascarpone mixture, and cherries.
- Finish by dusting the top with cocoa powder and sprinkling with shaved dark chocolate if desired.
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld before serving.
Notes
For the best texture, dip the ladyfingers quickly — just a second or two — to avoid them becoming soggy.
You can substitute dark sweet cherries or even frozen cherries if fresh aren't available (thaw and drain well first).
For a stronger coffee flavor, brush a little extra espresso over each layer of ladyfingers.
Chilling overnight gives the dessert the perfect firmness and flavor development.
You can substitute dark sweet cherries or even frozen cherries if fresh aren't available (thaw and drain well first).
For a stronger coffee flavor, brush a little extra espresso over each layer of ladyfingers.
Chilling overnight gives the dessert the perfect firmness and flavor development.