Cherry Tiramisu (Eggless)

I am always asked where my inspiration for my recipes comes from. The answer is from so many different places, including seasonal produce at the grocery store. I truly always have a long list of recipes to test and love coming up with new ideas. How do you decide what to cook for your family?

Cherry season in the Pacific Northwest begins in June and lasts for about 3 months. So last month when I saw all of the different colored cherries at the grocery store, I started brainstorming what I could make with them.

I wanted to make a no-bake dessert because I know most of us can’t be bothered with the oven in the middle of summer. So I came up with an eggless cherry/black forest tiramisu. I thought the cherries paired nicely with the chocolate and coffee.

The star of the show is definitely the creamy cherry mascarpone mixture. It is made with Eagle Brand Sweetened Condensed Milk, mascarpone cheese, cherry juice, vanilla, and almond extract.

Eagle Brand is definitely the best brand of sweetened condensed milk. It only has 2 ingredients (milk and sugar) giving it such a pure and rich flavor.

Another thing I love about it is when it is mixed with something acidic like cherry juice, it sets and becomes thicker as it sits in the fridge. Traditional tiramisu is made with eggs to thicken the cream layer. Since I used Eagle Brand Sweetened Condensed Milk, it is completely egg free!

Highlights

• Easy eggless tiramisu without alcohol
• Cherry (black forest) flavored
• Fresh cherry compote & cherry infused cream
• Almond extract
• Finished with lots of grated chocolate
• Perfect no bake summer dessert
• Individual jars are perfect for a party

Ingredients

• Ladyfingers: Be sure to use the dry kind. They are similar to biscotti in texture. The sponge cake kind are too soft and become soggy.
• Cherries: I have not tested this recipe with frozen cherries. I imagine they would work but would require a longer cook time.
• Mascarpone Cheese: Mascarpone is typically what is used in traditional tiramisu, but cream cheese is a good substitute.

Complete list of ingredients and amounts is located on the .

Instructions

before you start . . .

• Remove the cherry pits. I like to use a metal straw to remove them. Stick it through the middle to push out the pit. You can also use a small paring knife.

Step 1: In a medium saucepan, combine the cherries and sugar. Bring to a simmer on medium heat. Cook for 25 minutes on medium low, stirring occasionally.

Step 2: In a small bowl, whisk together the water and the cornstarch. Add the cornstarch mixture to the cherries. Cook for another 2-3 minutes or until the mixture has thickened. Let cool completely in the refrigerator.

NOTE - Not all of the liquid will have evaporated.

TIP - Make the cherry compote the day before so it has plenty of time to cool.

Step 3: In a large bowl, combine the cherry juice and the sweetened condensed milk.

Step 4: Add the mascarpone. Using an electric mixer, mix until just combined. Do not over mix.

Step 5: Divide the cherry compote evenly between 6 dessert jars.

Step 6: Dunk a ladyfinger half quickly into the coffee. Gently press it onto the side of the jar. Repeat so that each jar has 4 lady finger halves.

TIP - Do not submerge the ladyfingers in the coffee for too long or they will become too mushy.

Step 7: Pour the cherry cream to fill each jar. Refrigerate for at least 4 hours before serving or overnight for a firmer consistency.

Step 8: Grate chocolate on top right before serving.

TIP - The longer the cream chills, the more it will set.

Expert Tips & Recipe Notes

• Use Eagle Brand Sweetened Condensed Milk. This is the best brand of sweetened condensed milk that I have tried. Use it for the best results.
• Use a metal straw to pit the cherries. This is the easiest way I have found to remove the pits quickly that does not remove too much of the actual cherry. Simply remove the stem and push the straw through the center.
• Do not overmix the mascarpone cheese. If the cheese is overworked it will become lumpy and runny. Mix it until it is just combined.
• Cool each component completely. The cherry compote needs to be refrigerator cold before it comes in contact with the cream. The cream has to set in the refrigerator after it has been added to jars for at least 4 hours, otherwise it will be runny. I prefer to leave it overnight. The coffee needs to be chilled as well.
• Use a microplane grater to grate the chocolate. This results in very fine chocolate. You can also use a potato peeler to add chocolate curls on top of the grated chocolate. This is more for presentation.

FAQs

How do you store leftover jars?Store the jars covered in the refrigerator for up to 3 days.

Can you make these ahead of time?Yes! These tiramisu jars are the perfect make ahead dessert for a party or gathering. In fact, it is better to make them a day in advance so they can set completely.

Can you make tiramisu without eggs?Yes. You need another ingredient to thicken the cream, such as whipped cream or sweetened condensed milk and something acidic.

Is there alcohol in tiramisu?Typically there is alcohol in tiramisu (marsala wine, rum, amaretto, or coffee liqueur). This recipe uses no alcohol making this dessert kid friendly or perfect for those who do not drink. The almond extract is used to give an amaretto-like flavor.

What does tiramisu literally mean?Tiramisu literally translates to “pick me up”. It is supposed to be an after dinner pick me up or treat.

How long do you soak ladyfingers for tiramisu?Only for about 1 second! I quickly dunk mine until it is completely submerged and then immediately remove it from the coffee. You do not want to over soak them. It can make them too mushy or make the overall dessert too bitter.

Does tiramisu harden in the fridge?Yes. The cream will set and become more firm. The flavor will also develop. This is why it is recommended to make the tiramisu the day before and let it chill overnight before serving.

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