Ingredients:

  • 300 g pitted cherries, halved
  • 50 g granulated sugar
  • 8 g cornstarch
  • 15 ml lemon juice
  • 2.5 ml almond extract
  • 120 ml water
  • 5 ml almond extract
  • 450 g mascarpone cheese
  • 240 ml heavy whipping cream
  • 60 g powdered sugar
  • 5 ml vanilla extract
  • 250 g Savoiardi ladyfingers
  • 30 g sliced almonds, toasted

Instructions:

  1. Combine the halved cherries, granulated sugar, and lemon juice in a saucepan over medium heat.
  2. Stir in the cornstarch dissolved in a teaspoon of water; simmer for 8-10 minutes until the sauce thickens and the cherries look glossy.
  3. Remove the cherry reduction from heat, stir in 2.5 ml of almond extract, and let the mixture cool completely.
  4. Beat the room-temperature mascarpone cheese in a large bowl until smooth.
  5. In a separate chilled bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Gently fold the whipped cream into the mascarpone using a spatula until just combined, ensuring the cream does not separate.
  7. Whisk 5 ml of almond extract into the water in a shallow bowl.
  8. Quickly dip each ladyfinger into the almond soak for one second per side and arrange them in a single layer at the bottom of a 9x9 inch glass baking dish.
  9. Spread half of the mascarpone cream over the ladyfingers in an even layer.
  10. Spoon the cooled cherry reduction over the cream, swirling gently to distribute.
  11. Repeat the layers by adding another layer of soaked ladyfingers followed by the remaining mascarpone cream.
  12. Smooth the top with a spatula, cover with plastic wrap, and refrigerate for at least 6 hours.
  13. Garnish with toasted sliced almonds just before serving.