- In a medium saucepan, combine the cherries and sugar. Bring to a simmer on medium heat. Cook for 25 minutes on medium-low, stirring occasionally.
- In a small bowl, whisk together the water and the cornstarch. Add the cornstarch mixture to the cherries. Cook for another 2-3 minutes or until the mixture has thickened. Let cool completely in the refrigerator.
- In a large bowl, combine the cherry juice and the sweetened condensed milk.
- Add the mascarpone, almond, and vanilla extracts. Using an electric mixer, mix until just combined. Do not over mix.
- Divide the cherry compote evenly between 6 dessert jars.
- Dunk a ladyfinger half quickly into the coffee. Gently press it onto the side of the jar. Repeat so that each jar has 4 ladyfinger halves.
- Pour the cherry cream to fill each jar. Refrigerate for at least 4 hours before serving or overnight for a firmer consistency.
- Grate chocolate on top right before serving.
- Ladyfingers: Be sure to use the dry kind. They are similar to biscotti in texture. The sponge cake kind are too soft and become soggy.
- Cherries: I have not tested this recipe with frozen cherries. I imagine they would work but would require a longer cook time.
- Mascarpone Cheese: Mascarpone is typically what is used in traditional tiramisu, but cream cheese is a good substitute.
- The cherry compote needs to be refrigerator cold before it comes in contact with the cream. The cream has to set in the refrigerator after it has been added to jars for at least 4 hours, otherwise it will be runny. I prefer to leave it overnight. The coffee needs to be chilled as well.
Recipe by our friend Bri @bites.with.bri_