Ingredients
Method
Cook Down the Cherries
- In a medium saucepan, add pitted cherries and water. Bring to a gentle bubble on medium-high heat, stirring occasionally.
- Use a potato masher to crush the cherries in the pot, releasing their juice. Lower heat and simmer for 2-3 minutes.
Strain and Thicken the Syrup
- Pour the mixture through a fine mesh sieve set over a bowl, pressing out liquid and discarding pulp.
- Return the liquid to the saucepan, stir in sugar and lemon juice. Boil until thickened, then cool completely.
Whip Up the Mascarpone Cream
- In a large mixing bowl, combine mascarpone cheese, heavy cream, confectioners' sugar, 1 cup cooled cherry syrup, vanilla extract, and optional almond extract.
- Beat on medium-high speed until soft peaks form, about 3-8 minutes.
Dip and Layer the Ladyfingers
- Dip ladyfingers in cherry syrup for 1 second on each side and arrange tightly in a 9x13 baking dish.
Add the First Cream Layer
- Spread half of the mascarpone cream over the ladyfinger layer evenly.
Repeat and Finish the Layers
- Dip another batch of ladyfingers and layer on top. Spread the remaining mascarpone cream evenly.
- Use a piping bag for decorative dollops if desired.
Chill Before Serving
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Garnish and Serve
- Before serving, top with fresh cherries and drizzle extra cherry syrup.
- Slice into squares and serve chilled.
Notes
Make the cherry syrup a day ahead for deeper flavor. Use a fine mesh sieve for the smoothest syrup.