Eggless Cherry Tiramisu

Cooking method

1. Step 1:

   

   How do you make cherry tiramisu? Get the ingredients listed in the recipe ready. Use heavy cream of at least 33% fat. Take the frozen pitted cherries out of the freezer ahead of time and thaw them in a colander. You can replace them with canned cherries, which should also be drained in a colander first so all the liquid runs off.

2. Step 2:

   

   Transfer the cold cream to a bowl you've pre-chilled in the refrigerator. Beat it with a mixer until soft peaks form, gradually adding the powdered sugar.

3. Step 3:

   

   Add the mascarpone to the whipped cream in batches and gently fold the mixture with a silicone spatula until smooth, working in one direction from top to bottom. If you like, add a tablespoon of liqueur to the cream, but it's not essential.

4. Step 4:

   

   Brew the coffee in advance. Once it cools, pour in a couple of teaspoons of cognac or coffee liqueur. I didn't add sugar, but you can add it to taste.

5. Step 5:

   

   Now you can start assembling the dessert. Prepare individual dessert dishes. Put about a tablespoon of the cream-and-mascarpone mixture in the bottom of each dish.

6. Step 6:

   

   Soak the ladyfinger cookies in the coffee-and-cognac mixture on one side. Break the cookies in half and lay them dry-side-down on top of the cream.

7. Step 7:

   

   Spread about 2–3 teaspoons of cherries over the cookies.

8. Step 8:

   

   Add the cream over the cherries again and spread it over the whole surface.

9. Step 9:

   

   The next layer is cherries again, but use fewer this time.

10. Step 10:

    

    The final layer is the cream-and-cheese mixture.

11. Step 11:

    

    Decorate the eggless cherry tiramisu however you like. I grated chocolate on a coarse grater (you could chop it with a knife) and garnished it with pomegranate seeds and a leaf of fresh mint. You can simply dust the dessert with cocoa powder through a fine sieve and add cocktail or fresh cherries. Before serving, keep the finished tiramisu in the refrigerator for several hours (overnight is best) so it can soak.