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
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.
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.