When I tasted this little tiramisu in a cup, I couldn’t believe it. Not kidding, my taste buds went insane. I’m very sensitive to how sweet something is, so I was all the more surprised when I tasted pure perfection in my mouth. The subtleness of the sherry, the sweetness of the cherries, and the crunchiness of the cookie base. I can die now.
You will need (for 6 portions):
- 6 ramekins (or similar)
- 600 g of fresh cherries, pitted
- 1 tsp of vanilla extract
- 100 g of cookies of choice, crushed (the better the cookies, the better the dessert!)
- 60 g butter
- 100 g of caster sugar
- 250 g of ricotta cheese
- 3 medium eggs, separated
- 1 tbsp of good quality sherry
- Heat cherries over medium heat with vanilla and 50 g of sugar. Simmer for 15 minutes until tender. Set aside to cool completely.
- Beat egg whites with a pinch of salt until stiff. Set aside.
- Beat yolks with the remaining sugar until light and creamy. Add the ricotta cheese and sherry; mix just until incorporated. Gently fold in half of the egg whites (to loosen up the mixture), then repeat with the remaining whites.
- Melt butter and pour over the crushed cookies, mix until combined.
- Distribute cookie mixture among the ramekins, gently press down. Add cherries, then top with ricotta mixture. Place in the freezer (not refrigerator) for 2 hours, or until ricotta has set nicely. Place in refrigerator until serving.
- Top with a little more cookie crumbs, maybe even some mint leaves for decoration, and enjoy! 🙂
Please note: This recipe is an adaptation of the following recipe: “Tiramisu glacé aux cerises et spéculoos”. Link: http://www.tf1.fr/tf1/petits-plats-en-equilibre/news/tiramisu-glace-aux-cerises-speculoos-9819887.html.
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