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Sour Cherry Tiramisu

A tart treat inspired by Sandy Docherty's Recipe

Sour Cherry Mead Made with Sour Cherry Mead

Ingredients

  • 360ml heavy whipping cream
  • 225g container mascarpone cheese ,room temperature
  • 67g granulated sugar
  • 5ml vanilla extract
  • 360ml cold espresso , prepared
  • 100ml total Sour Cherry mead (50ml For the cream + 50ml for the lady fingers)
  • 1 package Lady Fingers

Optional

  • Cocoa powder for dusting the top
  • or Cocolate curls
  • A handful Cherries
  • Cherry Jam

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Small bowl
  • 8×8'' or similar size pan
  • Spatula (for smoothing)

Make the cream

  1. Make your cold espresso for later and set aside.
  2. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer).
  3. Slowly add sugar and vanilla and continue to beat until stiff peaks.
  4. Add mascarpone cheese and fold in until combined.
  5. Fold in the 50ml of Sour Cherry Mead
  6. Set Aside.

Soak the lady fingers

  1. Add espresso & Sour Cherry Mead to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them–just quickly dip them on both sides to get them wet)
  2. lay them in a single layer on the bottom of an 8×8'' or similar size pan.

Assemble

  1. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers.
  2. If using: Add a layer of cherries.
  3. Smooth remaining mascarpone cream over the top.
  4. Optionally Dust cocoa powder (or chocolate curls) generously over the top.
  5. Optionally: You can add a layer of Cherry Jam too.
  6. Finish with more cherries (if using)
  7. Refrigerate for at least 3-4 hours or up to overnight before serving.