Bourbon-Soaked Cherries Tiramisu is a luscious dessert you can make ahead of time and indulge in when ready! It’s the perfect dessert to compliment dinner!
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You guys! I am SUPER pumped to be helping my amazing friend Kristy celebrate the launch of her Cooking with Cocktails cookbook today!! Kristy and I are totally kindred spirits. I fell in love with her blog years ago when we were in a monthly recipe group. I was assigned her blog, made one of her favorite cocktails as my assignment, and I even liked it so much I renamed the drink after her. Ever since we’ve found more and more things we both love – bourbon, bacon, food porn, pigs, and totally nerding out in our FB messages with each other. So when it came time for Kristy to start writing her cookbook I couldn’t have been more excited for her! I was even a tester for this book for a few months (I’m all about the sneak peek) and everything I tried was crazy good…and oh so boozy! See how pretty…
And get this! Kristy took my Jack Daniel’s Bacon Mac & Cheese to a whole new level! Doesn’t it look so freaking good?!
With our bourbon affinity, I couldn’t think of anything better to kick off Kristy’s online book tour (or serve up for Valentine’s Day) than Bourbon-Soaked Cherries Tiramisu. I had never made tiramisu before, but this recipe popped my cherry. (Ahahahahahahaha!) My husband LOVES cherry desserts and was hovering around the fridge all day just waiting for me to green light him to have a slice. While I’m not a big cherry fan (weird, right?!) I loved this tiramisu. The traditional tiramisu flavors with bright pops of fruity flavor and boozy goodness is pretty damn magical.
Now, Kristy is a pretty hardcore from scratch, farmer’s market gal. While that’s great, I was on a deadline to make this recipe so I used what I had available for this recipe. So here’s a few disclaimers about what I did (and you can do) versus Kristy’s recipe. I didn’t have time to make Bourbon-Soaked Cherries from scratch (recipe in the book). I totally wanted to, but again, deadline. They are however on my agenda for later because I’m totally making Kristy’s Maple Bacon Bourbon Manhattan! Luckily I had a jar of Marker’s Mark bourbon cherries in my fridge from the goodie pack Marker’s sent me when I made my Belmont Bramble. I’m 100% sure her homemade cherries are the bomb though. Then the store didn’t have ladyfingers or baker’s chocolate squares, so I used Margherite cookies and chopped up some dark chocolate chips. We make it work around here. This dessert was so good I can only imagine it’s even better with the ingredients as planned.
If you don’t normally spike your recipes, this cookbook is a great way to get your feet wet…and so is this blog! Kristy’s recipes range from simple to advanced and just screams with her style of food. My favorite things about this cookbook, though, is that every recipe has a photo with it. I love knowing what it “should” look like so I know if I’m close to what the cook envisioned. Not to mention Krsity takes beautiful pictures. Food porn guys. It’s all about the food porn.
Hungry for more?
You can pick up Kristy’s book today!! Right here on Amazon.
- 1 1/2 cups cold heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 8 ounce container mascarpone
- 3 tablespoons sugar
- 2 cups strong brewed coffee, cold
- 6 tablespoons orange liqueur, like triple sec or Gran Marnier
- 2 tablespoons Kahlua
- 14 ounce package ladyfingers
- 2 large handfuls of Bourbon-Soaked Cherries, pitted and roughly torn
- 6 whole Bourbon-Soaked Cherries, for garnish
- 2 ounces dark chocolate, grated, for garnish
- In a large mixing bowl, beat the heavy cream until soft peaks form, about 3 to 6 minutes. Add the vanilla and powdered sugar, and mix to combine.
- To the whipped cream, add the mascarpone cheese and granulated sugar. Mix until combined and smooth.
- In a medium bowl, stir together the coffee, orange liqueur, and Kahlua.
- Dip one ladyfinger into the coffee mixture for 3 to 5 seconds. Place the cookie into the bottom of a 9-inch x 9-inch baking dish. Repeat until the bottom layer of the baking dish is covered.
- Top the ladyfingers with half of the mascarpone cheese mixture. Spread the cheese mixture into an even layer over the cookies.
- Top the cheese mixture with the ripped bourbon cherries, spreading them evenly around the dish so you get some cherries in every bite.
- Dip the remaining cookies in the coffee mixture and create a layer over the cherries.
- Top the cookies with the remaining cheese mixture and spread evenly in the dish.
- Sprinkle the top of the tiramisu with shaved chocolate. (If you don't have bakers block of chocolate, you can use whole dark chocolate chips or chop up the chocolate chips.)
- Cover with plastic wrap and refrigerate for 3 hours to 24 hours.
- Uncover the tiramisu and cut into 6 portions. Plate the dessert and top each serving with a whole cherry.