Cherry Compote:
In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries release their juices and soften, about 5 minutes.
In a small bowl, mix cornstarch and water to create a slurry. Add the slurry to the cherry mixture and cook until thickened, about 2-3 minutes. Remove from heat and let cool completely.
Mascarpone Cream:
In a large bowl, beat the heavy cream until stiff peaks form.
In another bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully incorporated.
Assembling the Tiramisu:
In a shallow dish, combine brewed coffee and coffee liqueur (if using).
Dip ladyfinger biscuits into the coffee mixture briefly, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
Spread half of the mascarpone cream over the ladyfingers. Spoon half of the cherry compote over the mascarpone layer.
Repeat the layers with the remaining ladyfingers, mascarpone cream, and cherry compote.
Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
Serving Suggestion: Before serving, dust the top with cocoa powder for an elegant finish.
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