This delicious Cherry Tiramisu recipe is a no-bake, fruity twist on the classic Italian dessert.
I chose to use frozen cherries for ease; fresh works as would any other berries like blueberry, raspberry or strawberry. My shortcut employs Vermont Creamery Creme Fraiche, but I give options below with classic mascarpone.
The big question that remains is whether to serve it cool or frozen? I assembled half of the recipe below into two dishes, I refrigerated one and froze the other, both for the same amount of time: overnight. The result? A complete toss-up! I love the refrigerated one for its dreamy texture, but the frozen one is awesome on a hot day, like a frozen cool whip texture.
In the recipe below, I added just a bit more cream to create more of the gorgeous vanilla cream. You do you.
Cherry Tiramisu is perfect for summer gatherings or an elegant treat!
Happy eating,
~Monique
Cherry Tiramisu
16 oz Vermont Creamery Creme Fraiche with Madagascar Vanilla
—> or 16 oz mascarpone + 1 tbls vanilla extract + 1/2 cup powdered sugar
1.5 cups heavy whipping cream
1/2 cup powdered sugar
1 package (7 oz) of lady fingers (my favorite brand is Matilde Vicenzi; they have a GF option!)
1 cup strong coffee
2 tbls sweet Marsala wine (other options: amaretto or bourbon)
2 cups frozen cherries, roughly chopped
1 cup water
2 tablespoons date, or preferred, sugar
pinch salt
1 tbls lemon juice
Optional toppings: 1 tbls cacao powder & 2 tbls shaved white chocolate
Combine cherries, sugar, and water in a medium saucepan. Simmer, stirring occasionally, until the cherries begin to break down, about 10 minutes. Remove from the heat and stir in the lemon juice. Pour into a shallow pan and place in the freezer to cool down.
In the meantime, beat the crème fraiche (or the mascarpone, vanilla, and powdered sugar), heavy whipping cream, and powdered sugar with an electric beater. Beat until stiff peaks form.
In a shallow bowl, mix the coffee and Marsala.
Freezer option: Line an 8×4″ loaf pan or a 7×11″ dish with plastic wrap.
Assemble: Sprinkle the cacao powder in the bottom of the dish. Add a few scoops of the whipped crème fraiche and smooth.
Dunk a ladyfinger into the coffee, saturating both sides. Place on top of the crème fraiche layer. Continue to create a single layer of the soaked ladyfingers. Heap on half of the remaining whipped cream and spread to smooth. Scoop up half of the cooled cherries and spread them on top.
Repeat with another layer of ladyfingers, then whatever cream is left, and top with a final layer of the cherries. If you have anything remaining, just add to the top.
Cover with plastic wrap and freeze for at least 6 hours or overnight. Remove from the freezer and let sit for 10 minutes. Lift the whole Cherry Tiramisu out of the pan by pulling up on the plastic wrap. Top with shaved white chocolate, slice, and serve immediately.
Refrigerator option: Choose a 7×11″ (or similar) glass or ceramic dish, no lining needed
Assemble: Dunk a ladyfinger into the coffee, saturating both sides. Place on top of the crème fraiche layer. Continue to create a single layer of the soaked ladyfingers. Heap on half of the remaining whipped cream and spread to smooth. Scoop up half of the cooled cherries and spread them on top.
Repeat with another layer of ladyfingers, then whatever cream is left, and top with a final layer of the cherries. If you have anything remaining, just add to the top.
Sprinkle the cacao powder on top. Cover with plastic wrap and place in the refrigerator for at least 6 hours or overnight. Serve the Cherry Tiramisu with white chocolate shavings.