Cherrymisu

February’s drop is a succulent spin on a classic Italian dessert. Add cherry confit and cream cheese to tiramisu and you get: the—drumroll—Cherrymisu.

Hybrid treats predate the Cronut, the Cruffin and the Croclair. Go back to 1867, when Charles Ranhofer first cooked ice-cream inside meringue to find Baked Alaska—the first famous fusion 🤓.

Cherrymisu combines sumptuous layers of whipped cream cheese and mascarpone with cherry sauce and coffee-soaked Savoiardi lady-fingers. I layered with chocolate and more cherries. Along with notes of espresso and amoretto, this month’s recipe is rich, complex, indulgent and perfect for frigid February.

A mouth-watering mashup. A potent portmanteau. And it’s even red for Valentines.