Ingredients
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6 egg yolks
3/4 cup Splenda sugar substitute
1/2 cup sugar
12 ounces mascarpone cheese
16 ounces whipped cream
1/2 teaspoon almond extract
1/2 cup brewed espresso or 1/2 cup strong coffee
1 1/2 ounces amaretto liqueur
2 (3 ounce) packages ladyfingers
1/3 cup slivered almonds
1 cup fresh cherries, pitted and halved
Preparation
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Mix egg yolks, sugar and Splenda in a metal bowl, and whisk until thick and pale yellow. It may not come together immediately, and may look too thick, but keep stirring, it does work after a few seconds.
Place bowl over a saucepan of simmering water, and reduce heat to low. Cook, stirring constantly for 8 to 10 min, or until mixture is smooth, and falls in ribbons from the whisk. Set aside to cool.
When egg yolks are cooled to room temperature, thoroughly beat in mascarpone, followed by about 2/3 of the whipped cream, and almond extract.
Mix Amaretto and espresso or coffee.
Line the bottom of a 3 quart casserole dish with half of the lady fingers, and brush with amaretto coffee. Layer on half of the egg yolk mixture, and half of the cherries, repeat layers. Top with remaining whipped cream and slivered almonds. Garnish with some whole cherries if you happen to have some left over.
Chill at least one hour, or until tiramisu has firmed up enough to make pretty slices.
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