CHERRY TIRAMISU

1 cup part-skim ricotta cheese
1 cup confectioners' sugar, sifted
1/4 cup sour cream
1/4 cup coffee liqueur
4 cups cherries, pitted
2 to 3 tablespoons sugar
2 tablespoons water
2 teaspoons cold water mixed with 2 teaspoons cornstarch
2 tablespoons cherry jelly, optional
1 1/2 cups shortbread cookie crumbs (from about 30 2-inch cookies)
FOR THE GARNISH:
Fresh cherries
Grated chocolate
Fresh mint leaves

In a large mixing bowl, combine ricotta, confectioners' sugar, sour cream and coffee liqueur. Mix well and set aside.

Place cherries in a medium saucepan over medium heat. Sprinkle with sugar to taste; add water, cornstarch mixture and cherry jelly. Continue to cook until liquid thickens and develops a syrupy consistency, about five to seven minutes. Remove from heat and cool.

TO ASSEMBLE:
Spoon about 2 tablespoons of the ricotta-cheese mixture into each of six 8-ounce parfait glasses. Add 2 tablespoons of the cookie crumbs to each glass; top each with 2 tablespoons cherry mixture. Repeat with another layer of ricotta, cookie crumbs and cherry filling. Finish each serving with an equal portion of the remaining ricotta cheese mixture. Garnish with cherries, grated chocolate and mint leaves, if desired. Refrigerate two to three hours before serving.

Note: A 21-ounce can of prepared cherry pie filling and topping may be substituted for the recipe's cooked cherry mixture.

Makes six servings
Adapted from a recipe of the Cherry Marketing Institute
Source: Philly News