A few years ago, I wrote a simple post for Mother’s Day that turned this blog of mine upside down. That recipe for Sausage and Broccoli Egg Muffins brought thousands of you to my site and fed thousands of hungry mouths.
Every Mother’s Day that follows, I try to create a new recipe that will bring joy to my mom and live up to the popularity of that initial post. I can’t guarantee the latter, but the former is definitely true!
This year, I whipped up Boozy Sour Cherry Tiramisu ~ my adaptation of one of Italy’s most popular dessert. You will find mascarpone and ladyfingers in my version, but the coffee is replaced with delicious sour cheerry juice, that’s not so sour! Won’t you give this one a try? And if you are looking for more tiramisu recipes, check one made by MangoTomato with pomegranate! But if cherries are more to your liking, you will also want to make Sour Cherry Crustless Cheesecakes ~ baked inside your muffin tin!
1 pint whipping cream
16 ounces mascarpone cheese
1/3 cup cherry liqueur (I used the bottle of Ginja I brought from Portugal)
2 tablespoons powdered sugar
24-ounce jar pitted sour cherries
2 cups sour cherry juice
3 packs Italian ladyfingers
1. Beat together whipping cream, mascarpone cheese, cherry liqueur and powdered sugar in a large bowl, until stiff peaks form.
2. Drain cherry juice from the jar of cherries and combine with the other two cups of juice. Quickly dip ladyfingers into sour cherry juice and line them on the bottom of the 9×13 glass dish.
3. Spread the first layer of ladyfingers with 1/3 of the mascarpone and sprinkle with 1/3 of the sour cherries.
4. Repeat with two more layers of ladyfingers and mascarpone, leaving the cherries off the last layer. Cover the Boozy Sour Cherry Tiramisu with plastic wrap and refrigerate for several hours or overnight.
The cake gets better as it sits and the layers of ladyfingers absorb the rich, boozy, sweet mascarpone cream. Enjoy a slice (or two) with a cup of tea or a shot of cherry liqueur!
What did you make this year for Mother’s Day?