1-First Step: Prep and mise en place Gather and measure all ingredients. Keep the mascarpone and egg yolks cold in the refrigerator until you are ready to whip. Chill a loaf pan or 9×5″ pan if you like cleaner edges when cutting, and line with plastic wrap for easy removal if desired. Have a small bowl ready to dissolve cornstarch and another for the simple syrup.

2-Second Step: Make the cherry compote* Pit and roughly chop 1½ cups pitted sweet cherries (250g). If you use frozen cherries, thaw overnight in the fridge or use directly and simmer until reduced (see FAQ).* Combine chopped cherries and 2 tablespoons granulated sugar (25g) in a small saucepan over medium heat. Cook until the cherries are soft but still have texture, about 6 to 8 minutes, stirring so they do not scorch.* Mix 1 teaspoon cornstarch with 2 teaspoons water to make a slurry. Stir this into the simmering cherries and cook 1 to 2 minutes more until the compote thickens slightly.* Remove from heat and cool to room temperature, then chill in the refrigerator until fully cold. Cold compote keeps the layered dessert from softening the ladyfingers too soon.

3-Third Step: Prepare the Amaretto dipping mixture* In a small saucepan, dissolve 2 tablespoons granulated sugar (25g) in 2 tablespoons water over low heat to create a simple syrup. Cool to room temperature.* Mix the cooled syrup with ¼ cup Amaretto (60mL). For the non-alcoholic version, replace the Amaretto with an extra ¼ cup water and a scant teaspoon almond extract to mimic the almond flavor without alcohol.

4-Fourth Step: Make the mascarpone cream* Using a paddle attachment or a whisk, beat 8 oz cold mascarpone cheese, ¼ cup granulated sugar (50g), 2 cold egg yolks, 2 tablespoons heavy whipping cream (30g), and 1 teaspoon vanilla on medium-high speed. Beat until the mixture is light and fluffy, about 2 to 3 minutes. Keep ingredients cold for best whipping volume.* If you prefer to avoid raw yolks, heat the yolks with the sugar over a double boiler to 160 F while whisking, then cool before adding to mascarpone. This cooks the yolks and makes them safe for those concerned about raw eggs.

5-Fifth Step: Assemble the layers* Quickly dip each of the 15 ladyfingers in the Amaretto mixture. Do not soak; roll them briefly so they absorb flavor but stay firm. Lay 6 to 7 ladyfingers in the bottom of a loaf pan in one layer; you want them to sit snugly.* Spread half of the chilled cherry compote evenly over the ladyfingers.* Spread half of the mascarpone cream over the compote in an even layer.* Repeat: dip the remaining ladyfingers, place another layer of 6 to 7, spread the rest of the cherry compote, then top with the remaining mascarpone cream.

6-Final Step: Chill and finish* Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight (6 to 12 hours recommended) so the layers set and flavors meld.* Optional whipped cream: Whip ¾ cup heavy whipping cream (179g) with 2 tablespoons powdered sugar (15g) and 1 teaspoon vanilla until fluffy. Pipe or spread on top before serving.* Dust the top with freeze-dried cherry powder or cocoa powder using a fine mesh sieve for a tidy finish. Clean pan edges before slicing for neat portions.