1. In a small bowl, combine cherries and amaretto. Let sit for at least 15 minutes to soak.

2. In a heatproof bowl, whisk egg yolks and sugar together. Place over a pot of simmering water (double boiler) and whisk constantly for 5–7 minutes until thick and pale. Remove from heat and let cool slightly.

3. Beat in mascarpone cheese until smooth.

4. In a separate bowl, whip heavy cream and vanilla until soft peaks form, then fold gently into the mascarpone mixture.

5. Dip ladyfingers one by one into the cooled espresso (do not soak too long or they’ll become mushy) and arrange a single layer in the bottom of an 8×8-inch dish.

6. Spoon half of the mascarpone cream over the ladyfingers and spread evenly.

7. Spoon half of the amaretto-soaked cherries over the cream.

8. Repeat with another layer of dipped ladyfingers, remaining mascarpone mixture, and cherries.

9. Cover and refrigerate for at least 4 hours, preferably overnight, to set.

10. Before serving, dust generously with cocoa powder and garnish with sliced almonds or chocolate shavings.