Tiramisù is a fairly simple concept -- a sweet mascarpone cream base with Savoiardi dipped in coffee or liqueur, and all dusted with cocoa. But this doesn't mean that there cannot be variations on the theme, and here we have one that substitutes cherries and wine for the coffee and cocoa. Figure 45 minutes preparation and 10 cooking; to serve 6 you'll need:
Prep Time: 45 minutes
Cook Time: 10 minutes
Ingredients:
- 2/3 pound (300 g) cherries, pitted and chopped
- 12 Savoiardi, or 24 ladyfingers (cookies in either case)
- 1/2 pound (225 g) mascarpone cheese
- 2/5 cup (1 dl) cream
- 4 yolks
- 3/4 cup (150 g) sugar
- 1 cup sweet red wine, along the lines of Moscato Rosa or still Brachetto
- A shot of cherry brandy
Preparation:
Beat the yolks with a half cup of the sugar until the mixture is frothy and pale yellow. Beat the cream to firm peaks. Fold the mascarpone and the whipped cream into the beaten yolks, cover the bowl, and refrigerate it.
Combine the remaining sugar with the wine in a pot, add the cherries, and simmer the cherries for 5 minutes. Remove them from the pot with a slotted spoon and put them in a cool, but not cold, spot.
Arrange the Savoiardi or ladyfingers on a plate and sprinkle the wine mixture over them; you want the cookies to be moist but not soaked. Layer the savoiardi in 6 individual portion-sized bowls, alternating them with the mascarpone cream. Cover the bowls with plastic wrap and chill them in the refrigerator until serving time.
Sprinkle the cherries with the cherry brandy and heat them over a brisk flame for a minute. Distribute them evenly among the bowls and serve at once.
Combine the remaining sugar with the wine in a pot, add the cherries, and simmer the cherries for 5 minutes. Remove them from the pot with a slotted spoon and put them in a cool, but not cold, spot.
Arrange the Savoiardi or ladyfingers on a plate and sprinkle the wine mixture over them; you want the cookies to be moist but not soaked. Layer the savoiardi in 6 individual portion-sized bowls, alternating them with the mascarpone cream. Cover the bowls with plastic wrap and chill them in the refrigerator until serving time.
Sprinkle the cherries with the cherry brandy and heat them over a brisk flame for a minute. Distribute them evenly among the bowls and serve at once.
