Cherry Tiramisu (Eggless)
These individual Cherry Tiramisu (Eggless) Cups are the perfect no bake summer dessert. They start with a homemade fresh cherry compote. Then each jar is lined with coffee soaked lady fingers of course. A mixture of mascarpone cheese, Eagle Brand sweetened condensed milk, and cherry juice add the perfect amount of creaminess. And you can’t forget the grated chocolate on top!
Servings: 6 jars
- 1 pound fresh red cherries pitted (plus more for garnish)*
- ⅔ cup (133 g) granulated sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Review all recipe notes and instructions before beginning.
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.
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.
In a large bowl, combine the cherry juice and the sweetened condensed milk.
Add the mascarpone. Using an electric mixer, mix until just combined. Do not over mix.
Divide the cherry compote evenly between 6 dessert jars.
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.
Pour the cherry cream to fill each jar. Refrigerate for at least 4 hours before serving or overnight for a firmer consistency.
Grate chocolate on top right before serving.
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.
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.
Calories: 339kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 55mg | Fiber: 2g | Sugar: 12g