Velvety Tiramisu Mousse with Amaretto-Infused Cherries

Allergens

Eggs, Dairy

Ingredients

• 6 large eggs, separated 3/4 cup granulated sugar 12 oz mascarpone cheese 1 1/2 cups heavy whipping cream 1/3 cup strong brewed coffee, cooled 2 tsp pure vanilla extract 1/4 tsp kosher salt 2 tbsp Amaretto liqueur (optional) 12 oz fresh cherries, pitted and halved Unsweetened cocoa powder for dusting

Instructions

1. In a large heatproof bowl, combine egg yolks and sugar. Whisk until pale and creamy. Set the bowl over a double boiler and whisk continuously until the mixture has tripled in volume and reached 160°F (71°C). Remove from heat and continue to whisk until cooled and thickened.
2. In another bowl, beat mascarpone cheese until smooth. Gradually add the egg yolk mixture into the mascarpone, stirring gently to combine.
3. In a separate bowl, beat the heavy cream with vanilla extract and salt until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
4. In a small saucepan, bring coffee to a boil. Remove from heat and allow to cool.
5. In another large bowl, whisk egg whites until stiff peaks form. Gently fold egg whites into the mascarpone mixture.
6. Divide half of the mascarpone mixture into 6 serving glasses. Drizzle cooled coffee over the mousse layer. Top with remaining mascarpone mixture and smooth the surface. Cover and chill for at least 4 hours, or overnight.
7. In a small bowl, combine cherries and Amaretto liqueur (if using). Let sit for at least 30 minutes to allow flavors to meld.
8. Before serving, dust each glass of mousse with cocoa powder. Top with a spoonful of macerated cherries.

Chef’s Insight

To create a smooth and velvety texture, beat the egg whites and cream until stiff peaks form but are not overbeaten.

Notes

This recipe calls for fresh cherries, but you can substitute with other berries or fruit if preferred.