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Tarot card of The Fool, featuring a fool dessert in a cylindrical green stemmed dessert glass. To the left is a figurine of a monkey with white feathery wings and a tiny fez hat. To the right is a figurine of a donkey with a unicorn horn. All sit on a slice of tree stump. Background is purple and black striped fabric with a corner of rainbow silk with colorful tassels in intricate knot designs.

0. The Fool (Dessert Tarot)

Cherry fool with amaretto cheesecake and whipped cream
4 from 1 vote
Print Recipe Pin Recipe
Course Dessert

Equipment

  • Several zip-top baggies or pastry bags
  • Blender or food processor
  • Stand mixer with whisk attachment OR large bowl with sturdy whisk
  • Microwave

Ingredients
  

Cherry Puree & Whipped Cream

  • 1 ½ lbs fresh cherries pitted, de-stemmed, and halved
  • ¼ cup amaretto
  • ¼ cup granulated sugar for cherries
  • ⅛ tsp table salt
  • 1 cup heavy whipping cream
  • 2 Tbsp granulated sugar for whipped cream

CHEESECAKE

  • 1 Tbsp water
  • ½ tsp unflavored gelatin
  • 1 cup marscapone (8 oz)
  • 2 Tbsp brown sugar
  • ⅛ cup amaretto
  • ¼ tsp vanilla extract
  • small pinch of salt

Instructions
 

CHERRY PUREE & WHIPPED CREAM

  • Bring 3/4 cup prepared cherries, 1/2 cup amaretto, 1/4 cup sugar, and 1/8 tsp salt to boil in a small saucepan over high heat. Reduce heat to medium and simmer until thick and syrupy, 8 to 10 minutes. Remove from heat.
  • Transfer to large bowl and cool slightly, about 5 minutes.
  • Add remaining fresh cherries to the cooked cherries and toss to coat.
  • Puree half of the cherry mixture in a blender or food processor, and set aside both the cherry puree and halved cherries (in separate bowls).
  • In a large bowl, whip the whipping cream with the sugar just until stiff peaks form. (Do not over-mix or it will turn into sweetened butter)
  • Fold the cherry puree into half of the whipped cream.

CHEESECAKE

  • Combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes.
  • In medium bowl, whisk together mascarpone, brown sugar, 1/8 cup Amaretto, vanilla, small pinch of salt, and cooled gelatin mixture until smooth.

PLATING

  • Spoon the cherry whipped cream, plain whipped cream, and cheesecake into SEPARATE zip-top baggies or pastry bags. If using baggies or disposable pastry bags, use scissors to cut off the tip/corner of the bag.
  • Pipe layers of each into pretty glasses and top with the halved cherries.
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