Mini Cherry Tiramisu

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.

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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
  1. Heat cherries over medium heat with vanilla and 50 g of sugar. Simmer for 15 minutes until tender. Set aside to cool completely.
  2. Beat egg whites with a pinch of salt until stiff. Set aside.
  3. 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.
  4. Melt butter and pour over the crushed cookies, mix until combined.
  5. 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.
  6. 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

Cherry Chocolate Chip Buttercream Cups

Cherry season has hit Slovenia and, inevitably, so have any cherry-related recipes! These simple and elegant, but VERY tasty cherry cups simply scream summer! Shortcrust pastry, a chocolate chip buttercream center and a gorgeous layer of fresh cherries on top!

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RECIPE

  • ramekins
  • 3 cups of cherries, preferably pitted
  • cherry liqueur (or similar red fruit liqueur)
  • vanilla sugar (optional)
  • shortcrust pastry
  • 1/2 cup sugar
  • 1/2 cup of butter, softened
  • 1/2 cup of butter, firm (but not hard)
  • 3 egg yolks
  • 90-100 g chocolate chips of your choice
  1. Preheat oven to 180°C.
  2. Cut shortcrust pastry into equal parts, gently place them along the bottom and “walls” of greased ramekins. Bake for 30-40 minutes or until golden brown. Transfer to wire racks to cool completely.
  3. Place cherries in a bowl, add 1-2 tbsp of cherry liqueur and sprinkle with vanilla sugar (optional).
  4. In another bowl, whisk egg yolks. Add sugar and beat until thoroughly combined. Gradually add softened butter, piece by piece. Then, repeat with the firm butter. Stir in chocolate chips and 2 tbsp of cherry liqueur. Place mixture into the refrigerator for 30 minutes.
  5. Spread an even layer of buttercream on the bottom of each cup (I suggest not more than 1 cm thick). Distribute cherries on top. Set in refrigerator until serving. Enjoy!