01 -
In a large mixing bowl, combine the mascarpone cheese and heavy cream.
02 -
Using a hand mixer or stand mixer, beat the mixture on medium speed until smooth and fluffy, approximately 2–3 minutes.
03 -
Add amaretto liqueur, cherry juice, and vanilla extract to the mascarpone mixture. Beat for another 1–2 minutes until homogeneous.
04 -
In a separate bowl, mix granulated sugar with cherry preserves, then add this to the mascarpone blend. Beat for 1 minute until fully combined.
05 -
Gently fold the chopped fresh cherries into the mascarpone cream, ensuring even distribution.
06 -
In a shallow dish, combine amaretto liqueur and cherry juice for dipping the ladyfingers.
07 -
Quickly dip each ladyfinger into the amaretto-cherry mixture, ensuring each is moistened without becoming soggy.
08 -
Arrange a single layer of dipped ladyfingers on the base of a 23 x 33 cm baking dish.
09 -
Spread half the mascarpone cherry mixture over the ladyfingers, smoothing the surface with a spatula.
10 -
Add a second layer of dipped ladyfingers, then top with the remaining mascarpone cherry mixture.
11 -
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for optimal texture and flavor integration.
12 -
Just before serving, dust the surface with cocoa powder and evenly sprinkle with shaved or grated dark chocolate. Serve chilled.