Cherry Compote

  • 1 pound fresh red cherries, pitted (plus more for garnish)*
  • 2/3 cup (133 g) granulated sugar
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water

Cherry Cream

  • 1 (14oz) can Eagle Brand® Sweetened Condensed Milk
  • 8 ounces mascarpone cheese*
  • 1/2 cup unsweetened tart cherry juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • Ladyfingers12 ladyfingers, cut in half*
  • 1 cup strongly brewed black coffee, cooled
  • 1-ounce semi-sweet chocolate


  • 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. 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.

Instruction Notes

  • 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.

Recipe by our friend Bri @bites.with.bri_