Who doesn’t like tiramisu over here? If you make this Eggless Cherry Tiramisu you will fall in love with it, I can guarantee you. It’s light, it’s creamy and it’s filled with fresh cherries. YUM!!
A few years back, I’ve tried tiramisu for the first time and I fell in love with it at my first bite. It was creamy but light. I loved it.
But since then I’m making it even more creamy with whipping cream, and now with the addition of lots of cherries.
Be sure to add lots of cherries, because they add a refreshing note to the dessert. I’ve added more cherries than ladyfingers or mascarpone cream.
I know, of course, that tiramisu originally has raw eggs, and I’m not against that or afraid to use them.
But I’ve found that when I make tiramisu with eggs, it’s takes more time to finish it, so I prefer doing it without eggs.
This way, it’s ready in less than 10 minutes and I’m all in for that.
- 250 g mascarpone cream
- 200 ml whipping cream
- 4 tablespoons of brown sugar
- 300 ml of fresh coffee, cold
- 1 teaspoon of Amaretto
- 2 handfuls of pitted cherries
- cacao powder
Firstly, take the mascarpone cheese from the fridge and add the whipping cream in. Add the cheese into a bowl. Set aside at room temperature to soften.
Make the coffee, add Amaretto and let it cool down.
In the meantime, with a small sharp knife, cut washed cherries like you would pit a peach. Take the knife around the seed and then with the sharp edge of the knife, take the seed out. I find this method easier than with a cherry pitter. This way, all the juices from the cherries remain inside. And they look beautiful too. 🙂
After 30 minutes or so, beat the mascarpone cheese and sugar with a whisk. I started with a wooden spoon but it’s better with a whisk.
When the sugar is incorporated and the mixture is smooth, add the whipping cream.
Whisk vigorously until you have a creamy thick consistency. But don’t worry because it will thicken up more in the fridge.
When your batter is prepared, start by filling the jars if you make individual portions. I added the batter into a bag because it’s easier to pour and it’s mess-free.
Soak half a ladyfinger at a time (if you don’t have more space in the jar) and add it into the jar. Don’t soak them for more than 1 seconds because they soak up the coffee really fast and 1 second is enough.
Then with your bag, add a layer of cream. then a layer of pitted cherries and cacao powder. Make these exact steps until you are out of mascarpone cream mixture.
Finish with a final layer of cherries and lots of cacao powder.
Store in the fridge for a minimum of 2 hours, then serve cold.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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