Cherry Tiramisu
Submitted by raj174
A cherry twist on classic tiramisu with espresso-soaked ladyfingers layered with whipped cream, chopped semi-sweet chocolate, and fresh Bing cherries. No baking required.
YIELD
8 servingsPREP
30 minCOOK
0 minREADY
1 hrsTake everything you love about tiramisu and add fresh cherries and chocolate into the mix.
Espresso-drizzled ladyfingers line a glass bowl, then get buried under a billowy cream made from whipped eggs, sugar, heavy cream, and a squeeze of lemon juice.
Chopped semi-sweet chocolate goes between the layers for little pockets of bittersweet crunch, and plump Bing cherries ring the edge like jewels on a crown.
Chill for one to three hours and serve in wedges. It’s the kind of no-bake showpiece that earns standing ovations at dinner parties.
Pro Tips
- Use room temperature eggs; they whip to greater volume and create a lighter cream
- Drizzle the espresso evenly over ladyfingers but don’t soak them or they’ll turn to mush
- Chop the chocolate finely so it distributes evenly through each layer
- Assemble in a clear glass bowl so those gorgeous layers are on full display
Ingredients
Directions
Arrange the cookies in a single layer on waxed paper; drizzle evenly with espresso.
Set aside.
Using an electric mixer, in a large bowl beat eggs and sugar on high speed until thick and pale; set aside.
In a deep, chilled bowl, combine cream, powdered sugar, and lemon juice; beat at high speed until stiff.
Fold cream mixture into egg mixture.
Arrange half the cookies in the bottom of a wide, 2 quart glass bowl.
Cover with half the cream mixture, then evenly sprinkle on half the chocolate.
Top with remaining cookies, cream mixture, and chocolate.
Cover and chill at least 1 hour or up to 3 hours.
Arrange berries around edge of dish.
Cut into wedges, then lift out with a wide serving spoon.
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