Sour cherry tiramisu cups, original recipe

Name: Sour cherry tiramisu cups, original recipe
Ingredients: 200 g sour cherries; 1 tablespoon sugar; 250 ml brewed coffee; 3 large egg yolks; 150 g sugar; 500 g mascarpone; 2 teaspoons vanilla extract; 3 tablespoons lemon juice; grated zest of 1/2 lemon; 200 g ladyfingers; 10 g cocoa powder

Dessert - Sour cherry tiramisu cups, original recipe by Raluca L. - Recipia

Sour cherry tiramisu cups have coffee-soaked ladyfingers, mascarpone cream and tart sour cherries between the layers, served chilled in individual glasses. The fruit juices are mixed into the coffee, and cocoa powder adds a lightly bitter layer over the sweet cream. I choose meaty, firm sour cherries so the pieces stay whole in the cream. Prep time: 25 minutes. Cook time: 5 minutes. Rest: 4 hours and 35 minutes. Total time: 5 hours and 5 minutes. Servings: 6. About 650 kcal and 8 g protein per serving.

Ingredients

200 g sour cherries
1 tablespoon sugar
250 ml brewed coffee
3 large egg yolks
150 g sugar
500 g mascarpone
2 teaspoons vanilla extract
3 tablespoons lemon juice
grated zest of 1/2 lemon
200 g ladyfingers
10 g cocoa powder

Preparation

1. Wash the sour cherries, remove the pits and toss the fruit with 1 tablespoon of sugar. Refrigerate for 20 minutes. 2. Make 250 ml of coffee and leave it to cool for 20 minutes while the cherries chill. 3. Put the egg yolks and 150 g of sugar in a stainless-steel bowl over a steam bath. Stir continuously for 5 minutes, until the sugar dissolves and the yolks reach 71°C. Remove the bowl from the steam bath and leave the mixture to cool for 15 minutes. 4. Beat the mascarpone with the vanilla extract and lemon juice. Gradually mix in the cooled egg yolks, then add the grated lemon zest. 5. Break the ladyfingers in half and mix the juice from the cherries with the cooled coffee. Put 3 ladyfinger halves dipped in coffee in each glass, followed by a layer of cream and some sour cherries; repeat the layers until you run out of cream. 6. Dust with cocoa and refrigerate the glasses for 4 hours.

Notes

The cups can be made a day ahead and kept covered in the fridge for up to 3 days; the ladyfingers soften more the longer they sit. The dessert contains gluten, dairy and eggs, and there is no simple substitute for mascarpone that keeps the same creamy texture. Serve with a few fresh sour cherries or an espresso. If the fruit is very juicy, strain the syrup before mixing it with the coffee. I add a generous layer of cream so the sour cherries remain visible beside the glass.