Ingredients
Equipment
Method
- For the cherry compote, combine pitted cherries, granulated sugar, amaretto, lemon juice, and vanilla in a medium saucepan over medium heat.
- Cook for 8-10 minutes, stirring occasionally, until cherries soften and release their juices. Remove from heat and cool completely.
- For the soaking liquid, combine cooled espresso, amaretto, and sugar in a shallow bowl, stirring until sugar dissolves.
- In a large bowl, whisk together mascarpone cheese until smooth. In a separate bowl, whip heavy cream to soft peaks.
- In another bowl, whisk egg yolks with powdered sugar until pale and thick. Add vanilla and amaretto, whisking until combined.
- Gently fold the egg yolk mixture into the mascarpone until smooth and well combined.
- Carefully fold the whipped cream into the mascarpone mixture in three additions, maintaining the light, airy texture.
- Quickly dip each ladyfinger into the coffee-amaretto mixture and arrange in a single layer in a 9x13-inch dish.
- Spread half of the mascarpone cream over the ladyfingers, smoothing with an offset spatula.
- Spoon half of the cherry compote over the cream layer, distributing evenly but not mixing in.
- Repeat layering with remaining dipped ladyfingers, mascarpone cream, and cherry compote.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve.
- Garnish with fresh cherries and dark chocolate shavings if desired.
- Cut into squares and serve immediately, providing small spoons for easy eating.
Notes
Make sure mascarpone is at room temperature for smoothest texture. Can be made up to 2 days ahead. Use fresh cherries when in season for best flavor.