Description
Bright cherry syrup, a whisper of Amaretto, and clouds of mascarpone — layered with ladyfingers for a show-stopping, make-ahead dessert.
Ingredients
For the cherry syrup
- 4 cups fresh red cherries, pitted and halved (≈22 oz)
- 1/3 cup water
- 1/2 cup granulated sugar
- 2 tsp fresh lemon juice
- 2–4 tbsp Amaretto liqueur (Disaronno works great)
For the mascarpone cream
- 1½ cups heavy cream
- 16 oz mascarpone cheese
- 3/4 cup granulated sugar
- 2/3 cup cherry syrup (reserved from above)
- 1 tsp vanilla extract
- 1 tsp almond extract
To assemble
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Place the halved cherries and the water in a medium saucepan over medium-high heat. Smash the fruit with a potato masher (or fork) to release juices. Bring to a gentle simmer, then lower the heat and cook another couple of minutes. Remove from heat and pour the mixture through a fine mesh sieve into a measuring cup, pressing on the solids with the back of a spoon to extract as much liquid as possible; discard the pulp. Return the strained juice to the pan, stir in the sugar and lemon juice, bring back to a brief boil, simmer for 2 minutes, then cool completely in the refrigerator.
Whisk the heavy cream until it holds stiff peaks. Transfer the whipped cream to a separate bowl and set aside.
In a mixer bowl, beat the mascarpone with the sugar, 2/3 cup of the chilled cherry syrup, vanilla, and almond extract until smooth and creamy. Fold about one cup of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until the filling is light and airy.
Stir 2 tablespoons of Amaretto into the leftover cherry syrup, taste, and add up to 4 tablespoons total if you want a stronger almond note. (Skip the liquor if you prefer a non-alcoholic version.)
Quickly dip each ladyfinger into the cherry-Amaretto syrup — just long enough to moisten, but not collapse. Line the bottom of an 8-inch square pan with a single layer of soaked ladyfingers (you can trim them to fit after dipping). Spread half the mascarpone cream evenly over the cookies. Add another soaked layer of ladyfingers, then spread half of the remaining cream on top. If you like a pretty finish, spoon the rest of the filling into a pastry bag (or a zip-top bag with the corner snipped) and pipe dollops across the surface.
Cover and refrigerate for at least 6 hours; overnight chilling yields the best texture and flavor melding.
Notes
- Cherry choice: I used Bing cherries for their deep color and flavor.
- Extra cherry flavor: You’ll have a bit of syrup left over — drizzle 1–2 tbsp over the soaked ladyfingers before adding the cream for extra punch.
- Cutting ladyfingers: They soften after dipping, so trim them after soaking if needed to fit your pan without cracking.
- Make-ahead: This improves overnight. Keep chilled up to 3 days for best texture.