ZABAGLIONE

In a mixing bowl over a pot of simmering water, whisk egg yolks, sugar, and wine for 3 minutes, until it’s thick, creamy, and the mixture holds a ribbon (lift your whisk with some of the mixture on it. It should fall and hold a ribbon shape.) You can also use an immersion blender for this step.

Remove from heat and set aside to cool slightly.

TIRAMISU

Once custard/zabaglione mixture is cooled, gently fold in mascarpone and melted chocolate.

In a separate bowl using a mixer, or by hand, whip cream and almond extract to medium peaks. Fold whipped cream into zabaglione mascarpone mixture and set aside.

In a pie pan or medium dish, mix cherry liqueur, water, cocoa powder, and sugar together. Dip each ladyfinger into cocoa mixture for 10 seconds on each side. Then arrange in 9- x 13-inch casserole dish.

Pile half of zabaglione on top of dipped ladyfingers and spread so it’s evenly distributed and smooth. Add half chopped cherries on top.  

Dip remaining ladyfingers and arrange top of zabaglione mixture. Add remaining zabaglione and spread with a spatula. Sprinkle remaining cherries on top of custard.

Dust the top of tiramisu with cocoa powder and shaved chocolate. Chill for at least 4 hours or overnight before serving. Garnish with chocolate covered cherries.