Soften Mascarpone:

Take the mascarpone cheese out of the fridge 1 hour before using. Cut it into small pieces and place it in a bowl. Once at room temperature, stir it with a spatula until smooth and free of lumps.

Make Cherry Jam:

Prepare Cherries: Soak the cherries in saltwater for 10 minutes, wash them, and pit them (use chopsticks to push out the pits from the stem). Keep the whole flesh intact.

Add the rock sugar and lemon juice to the cherries, mix well, and let it sit for 2 hours to allow the pectin to release, thickening the jam.

Simmer the Jam: Pour the marinated cherries into a non-stick pan. Heat on medium-low, stirring continuously until it boils. Once it boils, reduce the heat and simmer for 15-20 minutes, mashing some of the cherries with a spoon. Continue until the sauce thickens and coats the spoon.

Turn off the heat and allow it to cool to room temperature.

Cook the Egg Yolk Mixture:

In a small pot, combine the egg yolks, sugar, and espresso. Heat over low heat, whisking continuously with a manual whisk to avoid lumps. Cook until the temperature reaches 60°C (you should see small bubbles forming, and the mixture should begin to thicken). Remove from heat immediately.

Whisk the Egg Yolk Mixture:

After removing from heat, use an electric mixer on medium speed to whisk the egg yolk mixture until it becomes thick like yogurt.

Mix Mascarpone:

Add the whipped egg yolk mixture to the softened mascarpone cheese. Use a spatula to gently fold until completely combined. Be careful not to over-mix to preserve the fluffiness.

The final mixture should be smooth, creamy, and soft like a thick paste.

Fill the Piping Bag:

Transfer the mixture into a piping bag (with a large round tip or just cut the tip off the bag) and set it aside.

First Layer:

Quickly dip each ladyfinger in the espresso (or coffee liqueur) and arrange them evenly in the mold.

Spoon in a layer of cherry jam and spread it gently with a spoon. Then, pipe the mascarpone mixture over the jam, smoothing it with a spatula.

Second Layer:

Repeat the process: dip another layer of ladyfingers in the espresso, add another layer of cherry jam, and pipe the remaining mascarpone mixture on top. Smooth the surface and tap the mold gently to remove air bubbles.

Chill:

Cover the mold with plastic wrap and refrigerate for at least 6 hours (or overnight) until the mascarpone mixture is fully set.

Decorate:

After chilling, spread a thin layer of the reserved cherry jam on top of the tiramisu (gently use a spoon to spread). Arrange whole cherries tightly along the surface.