Cherry Ti­ramisu

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500G cher­ries, cut in half and pit­ted 1/2 cup su­gar 1/8 tea­spoon salt 3 large eggs, yolks and whites sep­a­rated 2/3 cups su­gar 400G mas­car­pone cheese 32 La­dyfin­gers 1 cup whipped cream Co­coa pow­der, unsweet­ened, for dust­ing

Di­rec­tions

Sauce

Place the cherry halves in a medium saucepan and add the su­gar, and the salt. Cook over medium high heat un­til the mix­ture be­gins to thicken; this could take up to 20 min­utes. Lower the heat and cook un­cov­ered for 5-8 min­utes. Trans­fer the cherry sauce to a bowl and re­frig­er­ate.

Cream

Whip the cream in a bowl un­til stiff peaks form. Set aside.

To make the mas­car­pone cheese mix­ture

In a bowl, beat the egg yolks with half the su­gar un­til fluffy and pale yel­low in colour. Add the mas­car­pone cheese a lit­tle bit at a time and mix un­til you get a smooth mix­ture. In an­other bowl beat the egg whites with the re­main­ing su­gar un­til stiff peaks form. Gen­tly fold in the egg whites to the mas­car­pone mix­ture. Lastly fold in the whipped cream.

Lay­er­ing the Ti­ramisu

Ar­range a layer of the sponge finger bis­cuits over the base of a 2 litre bowl, or in­di­vid­ual glass. Pour over a lit­tle of the cold cherry sauce, and then the mas­car­pone mix­ture. Cover with bis­cuits, more cherry sauce and mas­car­pone mix­ture and con­tinue to layer un­til ingredients have been used, fin­ish­ing with mas­car­pone. Lastly sprin­kle with co­coa pow­der. Place in the fridge for at least 4 hours be­fore serv­ing – prefer­ably overnight.

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