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