Cherry Almond Tiramisu in Your Pressure Cooker
This no-bake Cherry Almond Tiramisu layers Amaretto-soaked lady fingers with sweet cherries and a creamy mascarpone blend for the perfect summer dessert. Made easy using your pressure cooker.
Equipment
- 1 Standard loaf pan 8x4 or 9x5 inches
- 1 Stand mixer or hand mixer with paddle and whisk attachments
- 1 Fine mesh strainer small
Ingredients
Main ingredients
- 1½ cups pitted sweet cherries roughly chopped
- 2 tablespoons granulated sugar for cherries
- 1 teaspoon cornstarch
- 2 teaspoons water for cherry mix
- 2 tablespoons granulated sugar for syrup
- 2 tablespoons water for syrup
- ¼ cup Amaretto
- 15 lady fingers
- 8 oz mascarpone cheese cold
- ¼ cup granulated sugar for mascarpone
- 2 egg yolks cold
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla paste or extract
- ¾ cup heavy whipping cream for topping
- 2 tablespoons powdered sugar for topping
- 1 teaspoon vanilla for topping
- Freeze dried cherries or cocoa powder optional garnish
Instructions
Instructions
- Simmer cherries with sugar, cornstarch, and water until softened and thickened, then cool.
- Make Amaretto syrup by heating sugar and water until dissolved. Let cool, then stir in Amaretto.
- Beat mascarpone with sugar until smooth. Add egg yolks, cream, and vanilla. Mix until creamy.
- Dip lady fingers quickly into Amaretto syrup and line the bottom of your serving dish.
- Spread half the mascarpone mixture over the lady fingers, followed by half of the cherry mixture.
- Repeat layering with the rest of the lady fingers, mascarpone, and cherry mix.
- Cover and refrigerate the tiramisu for at least 4 hours or overnight until set.
- Before serving, optionally top with whipped cream and dust with cocoa or freeze dried cherries.
Notes
To omit alcohol, substitute Amaretto with water and almond extract. Store tightly covered for up to 3 days in the fridge. Flavor improves after chilling overnight.