Cherry Compote Tiramisu
Try this really simple, fruity tiramisu recipe. The cream layers showcase a freshly made cherry compote, ladyfinger biscuits and a light mascarpone cream
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
600 g Cherries
1 tbsp Honey
100 g ladyfingers
250 g Mascarpone
3 Eggs
100 g Sugar
2 tsp Amaretto licor
1 tsp Cocoa powder
Recipe:
- Remove the pits from the cherries, then put them in a frying pan or saucepan. Add the honey (or maple syrup, if you're making it vegan) bring to the boil. Reduce the heat and cook for 10 minutes, then turn off the heat and let cool.
- Separate your eggs and place the yolks into a large mixing bowl. Add 80g sugar and whisk until pale and fluffy, then fold in the mascarpone until smooth. In another bowl, whisk the egg whites into firm peaks, along with rest of the sugar. Fold the whites into the mascarpone mixture, then set aside.
- Now, layer your cherry compote, ladyfinger biscuits and mascarpone cream in small glasses or up-cycled jam jars. Cover and chill in the fridge for a few hours or overnight.
- Dust with the cocoa powder and serve.
How to store
Store the tiramisu in the fridge for up to two days.
Leftovers
Leftover tiramisu cream is delicious eaten with fresh fruits.
