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Cherry Almond Tiramisu

Course Dessert

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.