Ingredients
Method
- Combine cherries, sugar, lemon juice, and almond extract in a non-reactive saucepan
- Simmer over medium heat for 5-7 minutes until softened and slightly thickened
- Transfer to fridge to cool completely (minimum 30 minutes)
- In a cold mixing bowl, whip cream to soft peaks (do not overbeat)
- In a separate bowl, whisk mascarpone with powdered sugar and vanilla
- Gently fold whipped cream into mascarpone mixture
- In a shallow dish, whisk together cocoa powder and a pinch of salt
- Quickly dip ladyfingers in espresso (1-2 seconds) to avoid sogginess
- Arrange a layer of ladyfingers in the bottom of a dish
- Spread a layer of the cherry mixture
- Top with a layer of the mascarpone cream
- Repeat layers (ending with cream)
- Cover and refrigerate for at least 4 hours, preferably overnight
- Before serving, dust with a light layer of cocoa powder
Notes
Avoid over-dipping ladyfingers to maintain texture
Freeze ladyfingers if you're short on time
Cherry mixture can be made in advance and stored in the fridge
For a smoother mascarpone layer, ensure it is at room temperature before mixing
Freeze ladyfingers if you're short on time
Cherry mixture can be made in advance and stored in the fridge
For a smoother mascarpone layer, ensure it is at room temperature before mixing