Cherry Tiramisu

Cherry coffee-soaked ladyfingers nestled in a whipped, creamy filling, chocolate ganache and topped with cherry curd and brown sugar whipped cream.

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The cherry curd can be made a couple days ahead of time and stored in the refrigerator until ready to use.
Prepare a 9-inch springform pan with a 31-inch long x 4 inch wide strip of acetate or parchment around the outside.

In a medium saucepan over medium heat combine the chopped cherries, sugar and lemon juice. Bring to a boil while stirring occasionally. Boil for 1-2 minutes and remove from heat.
Blend the mixture in a blender or food processor until pureed. Strain the puree through a fine mesh sieve back into the saucepan off the heat. Discard the pulp that did not pass through the strainer.
Slowly add the beaten eggs to the cherry juice while whisking constantly. Return to medium heat and whisk frequently until thickened. This can take 15-25 minutes depending on your stove and the size of your pot. You will know it is done when it coats the back of a spoon without running off too much. Remove from heat.
Add the butter and stir until it is completely melted and combined into the curd. Pour the curd into a heatproof bowl, cover with plastic and press it onto the surface of the curd so that it does not form a skin. Cool completely in the refrigerator. You will need ⅓ cup of curd for the tiramisu cream in the coming steps. You can place this amount in another bowl or on a plate (covered) to cool faster, if desired.

In a microwave-safe bowl, combine the chocolate and cream. Microwave** in 30 second bursts, stirring in between with a rubber spatula until all of the chocolate is melted. Do not overheat or the chocolate could seize. Set aside to cool off until needed.

Beat mascarpone and ¼ cup of the heavy cream with a hand mixer or whisk just until smooth. Add the vanilla, salt and ⅓ cup cherry curd. Whisk just until combined. Do not overbeat.
In the bowl of a stand mixer fitted with a whisk attachment, combine the remaining heavy cream with the brown sugar. Beat until stiff peaks.
Add the whipped cream to the mascarpone mixture and fold until combined.

Combine the coffee, cherry juice and alcohol (if using) in a shallow dish. Working with half of the ladyfingers, quickly dip each one, one at a time, into the coffee cherry mixture and place them in a single layer covering the bottom of the pan. Top with half of the cream mixture, smoothing it out to the edges.
Pour the chocolate ganache on top of the cream layer. Spread with an offset spatula to the edges.
Dip the rest of the ladyfingers into the coffee cherry mixture and create another layer. Top with the remaining cream mixture and smooth the top. At this point chill in the refrigerator until ready to serve or for at least 4 hours and up to overnight.

When ready to serve, remove the tiramisu from the pan and gently peel away the acetate or parchment on the sides. Smooth the sides with an offset spatula.
Add the chilled cherry curd on top and spread to the edges with an offset spatula.
Beat together the heavy whipping cream and brown sugar in a stand mixture with the whisk attachment until stiff peaks. Transfer the whipped cream to a piping bag fitted with a star tip.
Pipe the cream on top of the cherry curd in lines, or however you’d like. Top with fresh cherries, if desired.