Cherry Amaretto Cake (Print Version)
# Ingredients:
→ Sweet Cherry Mix
01 -
4 cups of fresh, pitted Bing cherries, chopped in half (around 22 oz)
02 -
⅓ cup of water
03 -
½ cup of white sugar
04 -
2 teaspoons of freshly squeezed lemon juice
05 -
2-4 tablespoons of Amaretto liqueur (like Disaronno)
→ Creamy Mascarpone Mixture
06 -
1½ cups of heavy whipping cream
07 -
16 oz mascarpone
08 -
¾ cup white sugar
09 -
⅔ cup of the cherry syrup you prepared earlier
10 -
1 teaspoon of vanilla
11 -
1 teaspoon of almond flavoring
→ Putting It Together
12 -
7 oz pack of Savoiardi ladyfingers (roughly 24 pieces)
# Instructions:
01 -
In a medium pot over medium heat, stir water and fresh cherries together. Mash the cherries gently with a fork or masher. Lower the heat and let them cook for a couple of minutes, stirring now and then.
02 -
Push the hot cherry mixture through a fine strainer into a measuring cup, making sure to press with a spoon to get all the juices out. Toss the leftover solids. Pour the juice back into the pot, stir in sugar and lemon juice, then let it boil for 2 minutes. Cool in the fridge until chilled.
03 -
Use the whisk attachment on your stand mixer to beat the cream until it’s nice and stiff. Switch to the paddle attachment, then blend together mascarpone, sugar, cherry mix, vanilla, and almond flavoring until it’s smooth. Gradually fold in the whipped cream, starting with one cup at a time.
04 -
Add as much Amaretto as you like (2-4 tablespoons) to the remaining cherry mix. Quickly dunk ladyfingers one by one in the cherry-Amaretto mix. Lay out two rows of six cookies on the bottom of an 8-inch square pan. Spread half the creamy mascarpone on top. Repeat with another layer of soaked cookies and finish with the rest of the mascarpone. You can decorate the top layer with a piping tool or a plastic bag with a corner snipped off.
05 -
Put your dish in the fridge for at least six hours—overnight is even better. This lets those amazing flavors come together and gives the dessert the perfect texture.
# Notes:
01 -
Cut the ladyfingers after dipping them to avoid breaking or cracking.
02 -
Want a stronger cherry taste? Spoon an extra couple of tablespoons of juice over the soaked cookies.
03 -
It’s important to refrigerate this for at least 6 hours, but leaving it overnight makes it even tastier.