Charlene's Recipe

Cherry chocolate Tiramisu

Category: for the heart

Serves 8

1 cup water
1/4 cup sugar
2 tsp instant coffee granules
1 tsp vanilla extract
6 oz ladyfingers, separated and torn into 1/2 inch pieces
8 oz fat free or low fat frozen whipped topping, thawed
2 Tbsp unsweetened cocoa powder
16 oz frozen unsweetened pitted dark cherries, thawed, undrained
2 Tbsp sugar
1 Tbsp cornstarch
1/4 tsp almond extract
1/4 cup slivered almonds, dry roasted

In a small bowl, stir together, water, 1/4 cup sugar, coffee granules, and vanilla until sugar has dissolved.
To assemble, place 1/2 of ladyfinger pieces in an 8 inch square baking pan. Stir coffee mixture and spoon half over lady fingers. Spoon 1/2 whipped topping over ladyfingers, spreading evenly. Using a fine sieve, sprinkle 1/2 of cocoa powder over all. Repeat. Cover with plastic wrap. Refrigerate for 8-24 hours.
Meanwhile, halve cherries if desired. In a large skillet, stir together cherries and their liquid, 2 Tbsp sugar and cornstarch until cornstarch is completely dissolved. Bring to a boil over medium high heat. Boil for 1 minute, stirring constantly. Remove from heat.
Put skillet on a cooling rack. Stir in almond extract. Let mixture cool completely, about 15 minutes. Refrigerate in a plastic resealable bag or airtight container until serving time.
To serve, spoon cherry mixture over individual servings of tiramisu. Sprinkle with almonds.