Cherry Almond Tiramisu in Your Pressure Cooker
This layered dessert features juicy cherry compote, almond-soaked ladyfingers, and whipped mascarpone cream, chilled for a perfect no-bake treat.
Equipment
- 1 Mixing bowl for whipping and mixing
- 1 Small saucepan for cherry compote
- 1 Loaf pan 8x4" or 9x5"
Ingredients
Main Ingredients
- 1½ cups sweet cherries pitted and roughly chopped
- 4 tablespoons granulated sugar divided
- 1 teaspoon cornstarch
- 4 teaspoons water
- ¼ cup Amaretto
- 15 ladyfingers
- 8 oz mascarpone cold
- ¼ cup granulated sugar for mascarpone layer
- 2 egg yolks cold
- 2 tablespoons heavy whipping cream for mascarpone layer
- 1 teaspoon vanilla paste or extract
- ¾ cup heavy whipping cream for topping, optional
- 2 tablespoons powdered sugar for topping, optional
- 1 teaspoon vanilla for whipped topping, optional
- freeze dried cherries optional for garnish
- cocoa powder optional dusting
Instructions
Instructions
- Start cherry compote by heating cherries, sugar, cornstarch, and water in a saucepan over medium heat, stirring until thickened.
- Make soaking syrup by combining sugar, water, and Amaretto. Stir until sugar is dissolved and set aside to cool.
- Beat mascarpone with sugar, egg yolks, cream, and vanilla until light and fluffy.
- Quickly dip ladyfingers in Amaretto syrup and layer along bottom of dish or loaf pan.
- Spread half mascarpone mixture and half cherry compote evenly over ladyfingers.
- Repeat layering with remaining ladyfingers, mascarpone, and cherry compote. Cover and refrigerate.
- Chill at least 4 hours or overnight. Top with optional whipped cream and dust with cocoa or freeze dried cherries.
Notes
To make alcohol-free, substitute Amaretto with almond extract and water. Whipped topping is optional but adds nice texture. Store in fridge up to 5 days.