Cherries, Cherries, Cherries! It looks like our new *limited edition* Cherry print is a hit! And just like you, we can’t get enough of it. In the effort of giving you even more cherries, we partnered with the amazing @granny_aye to create the perfect recipe to enjoy with fresh cherries this summer AND carry around in your new Lunch Tote!
For the ladyfingers:
1 egg yolk
1 egg white
30g sugar (15g for the egg yolk and 15g for the egg white)
30g cake flour
For the cherry syrup:
250g cherry (pitted)
1/2 lemon (juiced)
30ml rum (or 25ml water + 5ml rum extract)
For the dark chocolate tiramisu cream:
65g dark chocolate chips
2 egg yolks
20g rum (or 15ml water + 5ml rum extract)
For the assembly:
15g dark chocolate chips (chopped)
In a small bowl, mix the egg yolks and 15g sugar. Set it aside. In a mixing bowl, whip the egg white until it forms large bubbles, add about 1/3 of the 15g sugar then keep whipping it. Until the large bubbles become smaller bubbles, add 1/2 of the remaining sugar, keep whipping. When the egg white turns light and fluffy, add the remaining sugar and keep whipping it till it forms stiff peaks. Preheat the oven to 355°F. Pour the egg yolk into the egg white bowl, gently fold them together. Add the cake flour into the egg mixture and continue to gently fold until everything is combined. Transfer the batter into a piping bag then pipe it onto a lined baking sheet. Bake at 355°F for about 12 minutes or until the edges of the ladyfingers turn golden.
In a saucepan, add the pitted cherry, sugar, lemon juice, and rum. Simmer them for about 10 minutes or until it’s slightly boiling. Remove the saucepan from the heat. Separate the cherry and the syrup by pouring the cherry mixture through a mesh strainer into a bowl. Leave the cherry in the mesh strainer and on top of the bowl. Set them aside.
Dark chocolate tiramisu cream:
In a saucepan, add the egg yolks, sugar, rum, and water. Simmer the mixture until it reaches 176-179°F. Remove the saucepan from the heat then transfer the mixture into a mixing bowl. Microwave the dark chocolate chips until they melted. Set them aside to cool. Go back to the mixing bowl with the egg yolk mixture, whip it till it becomes fluffy. Pour the melted chocolate into the bowl and mix well. Add the mascarpone and mix well.
Dip the ladyfingers into the cherry syrup, then place them on the bottom of a 5” x 5” x 2.5” baking dish. Spread a layer of the dark chocolate tiramisu cream on top of the layer of ladyfingers. On top of the tiramisu cream, spread a layer of the pitted cherry. Repeat Step 1, 2, and 3 one more time. Cover the baking dish and store it in the refrigerator overnight. When you’re ready to serve it, sprinkle the chopped dark chocolate chips on the very top.
If you try the recipe take a picture and tag @maikagoods and @grany_aye on instagram!
Leave a comment
Comments will be approved before showing up.
Sign up to get the latest on sales, new releases and more …