Cherry Almond Dessert (Printer-Friendly Version)
# What You'll Need:
→ Mascarpone Mix
01 -
1 teaspoon extract of vanilla
02 -
1½ cups heavy whipping cream
03 -
16 ounces mascarpone cheese
04 -
2/3 cup cherry syrup (made earlier)
05 -
1 teaspoon almond extract
06 -
¾ cup white sugar
→ Cherry Syrup
07 -
½ cup white sugar (granulated)
08 -
2 teaspoons freshly squeezed lemon juice
09 -
4 cups fresh cherries (Bing preferred), sliced in half and pitted (around 22 ounces)
10 -
⅓ cup water
11 -
2-4 tablespoons Amaretto liqueur (Disaronno suggested)
→ For Building the Dessert
12 -
7-ounce package of Savoiardi (about 24 sponge-finger cookies)
# Method:
01 -
In a medium pan, toss in some fresh cherries and add water. Set it on medium-high heat and mash the cherries gently with a fork or potato masher. Let it simmer on medium-low for around 2 minutes. Stir every so often.
02 -
Pour the cherry mixture through a fine strainer into a measuring cup, pressing down on the solids with the back of a ladle. Toss out the leftover solids. Put the liquid back on the stove, mix in the sugar and lemon juice, and let it come to a boil for 2 minutes. Once that’s done, let it chill completely in the fridge.
03 -
Take a stand mixer and use the whisk to beat the heavy cream until stiff peaks form. Switch to the paddle attachment and mix together mascarpone, sugar, cherry syrup, vanilla, and almond extract until smooth. Gently fold in the whipped cream bit by bit, starting with a cup of it.
04 -
Mix the leftover cherry syrup with a bit of Amaretto to your taste (2-4 tablespoons). Quickly dip each of the ladyfingers in the cherry-Amaretto mix, and line them up in two rows of six in an 8-inch square dish. Spread half of the mascarpone filling over that. Do another layer of dipped ladyfingers on top and spread the rest of the filling. Use a piping bag or a cut-up zip-top bag to decorate the top.
05 -
Cover the whole dessert and pop it in the fridge. Let it chill for at least 6 hours (overnight is even better) so it sets and the flavors mix nicely.
# Cook's Tips:
01 -
Cutting the soaked ladyfingers makes them easier to arrange without breaking.
02 -
Feel free to drizzle extra syrup (1-2 tablespoons) on the ladyfingers if you want even bolder cherry flavor.
03 -
Letting this rest in the fridge for 6 hours is enough, but waiting overnight makes it taste even better.