Cherry Tiramisu

WRITTEN BY

SERVES:

6-8

Prep Time:

25 MINUTES

Cook Time:

15 MINUTES

Tiramisu, meet your fruit-forward cousin. This clever no-bake dessert swaps the usual coffee-soaked layers for bursts of cherry compote, silky mascarpone cream, and a generous dusting of cocoa. It’s surprisingly simple, satisfyingly make-ahead, and a strong contender for the best thing you’ll pull from the fridge this week. Grab your cherries (fresh or frozen works), brew that coffee, and let the layering begin.

_INGREDIENTS:

1kg cherries (fresh or frozen, pitted)
100g sugar

FOR THE MASCARPONE CREAM:

5 eggs
500g mascarpone cheese
100g sugar (approx. ½ cup)

_{TO ASSEMBLE:}

1 packet ladyfingers (sponge fingers)
1 cup strong brewed coffee (cooled)
Cocoa powder, for dusting
Fresh cherries, to serve (optional)

_{INSTRUCTIONS:}

Place the pitted cherries and sugar in a saucepan. Cook over low heat for 15 minutes, stirring occasionally, until the cherries have softened and released their juices. Set aside to cool.
Separate the egg whites and yolks into two large mixing bowls. Whisk the egg whites until stiff peaks form and set aside.
Add the sugar to the yolks and whisk until pale and creamy. Gently mix in the mascarpone until smooth.
Fold the whipped egg whites into the mascarpone mixture in batches, being careful not to knock out too much air. The cream should be light and airy.
To assemble, quickly dip each ladyfinger into the cooled coffee and arrange a single layer in the base of your dish.
Spoon over half the cherry compote, followed by half the mascarpone cream. Smooth it out, then repeat with another layer of coffee-soaked ladyfingers, cherries, and cream.
Dust the top generously with cocoa powder.
Cover and refrigerate overnight to let the flavours meld and the layers set.
Before serving, top with fresh cherries (if using).

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wonkybox

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tempting recommendations

Bowl of Greek yoghurt with granola and homemade cherry compote, next to a jar of compote and fresh cherries on a white kitchen benchtop

Quick Cherry Compote

Cherries cooked down with lemon and vanilla into a glossy sauce. Spoon it over yoghurt and granola, pancakes or ice cream. Keeps a week in the fridge.