Cherry Almond Tiramisu
Ingredients
Sponge Layer
- 2 tablespoons coffee dissolved in 1 cup water
- 1/4 cup sugar
- 2 shots of amaretto
- 24 vegan/non-vegan ladyfingers
Cream Layer
- 12 ounces silken tofu room temperature
- 1/3 cup cornstarch
- 4 ounces dairy-free/full-fat cream cheese room temp
- 1 cup powdered sugar
- 1 teaspoon almond extract
Cherry Jam
- 14 ounces frozen cherries
- 1/4 cup water
- 2 tablespoons cornstarch
- 1/4 cup sugar
Instructions
Make the Cherry Jam:
- Add the cherries, sugar, and water to a saucepan over medium heat.
- Bring to a gentle simmer and gently press the cherries.
- Stir in the cornstarch and leave to simmer for 15 minutes until the jam starts to thicken.
- Remove from the heat and chill in the fridge for at least an hour.
Make the Cream:
- Blend the cream cheese, almond extract, and tofu together in a high-speed blender until smooth.
- Transfer to a bowl and sift in the powdered sugar and cornstarch. Mix until thick and combined.
Prepare the Sponge Layer:
- Dissolve the sugar in the coffee and then transfer to a bowl. Whisk in the amaretto.
- Dunk each ladyfinger in the coffee mixture and then place in a row in a 9-inch square baking dish (approximately 6 per row).
Assemble:
- Cover the ladyfingers with half of the cream and an even layer of cherry jam.
- Repeat with a second layer of ladyfingers, cream, and jam.
- Place in the fridge for at least 4 hours or ideally overnight.
Finish:
- Dust with cocoa powder and sprinkle with flaked almonds before serving.
Notes
Replace silken tofu with 8.8 ounces of mascarpone cheese if using dairy.