Picota cherry tiramisú

Did someone say cherry tiramisú?! With cherry season finally here, can you blame us for trying to eat as much of them as possible?!

The perfect pudding gets a fruity twist in this cherry tiramisú recipe... Did someone say cherry tiramisú?! With cherry season finally here, can you blame us for trying to squeeze the delicious treat into every which bake possible? That's exactly the case with this marvellous pudding from Picota Cherry. Take a look at the recipe below, and get baking - it's the perfect pud to take along to any BBQ this summer!

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Ingredients

  • 200 ml freshly-brewed strong coffee
  • 6 tbsp Marsala or Amaretto liqueur
  • 3 eggs (separated)
  • 50 g caster sugar
  • 250 g mascarpone or cream cheese
  • 150 ml double or whipping cream
  • 24 sponge fingers
  • 200 g Picota cherries (halved and pitted)
  • 2 tsp cocoa powder

Instructions

1
Mix the coffee and Marsala or Amaretto liqueur and leave until cold.
2
In a large bowl, whisk the egg yolks and caster sugar together until very pale, light and fluffy. Use a hand-held electric mixer for this, and whisk on full speed for 3-4 minutes. Add the mascarpone or cream cheese and whisk again for a few seconds.
3
In a large grease-free bowl and with scrupulously clean beaters, whisk the egg whites until they hold their shape (any trace of grease and they won’t whip). Fold into the cheese mixture. Whip the cream until it holds its shape, then fold this into the cheese mixture too.
4
One by one, dip half the sponge fingers into the coffee mixture, placing them over the base of a serving dish. Top with half the mascarpone mixture, leveling the surface.
5
Dip the remaining sponge fingers into the coffee mixture and arrange them in the serving dish in an even layer. Spoon the remaining mascarpone mixture over the top and level the surface. Cover and chill for 1-2 hours, or overnight.
6
Serve, sprinkled with the cherries and cocoa powder.

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