For the Christmas tiramisu, boil the cherry juice (keep 3 tablespoons), 1 cup of mulled wine, sugar, cinnamon stick, clove and lemon zest for about 3 minutes.
Take out the spices and thicken with cornstarch (stirred in the cherry juice), add the cherries.
Whisk the mascarpone with the beaten egg yolks and add the vanilla sugar until smooth. Add Amaretto and sugar to taste. Coarsely crumble the biscuits, cover the bottom of the glass with them and drizzle with mulled wine.
Spread half of the cooled cherries on the biscuits. Spread half the cream on the cherries and cover again with ladyfingers, drizzle them with mulled wine, then cover with the remaining cherries and spread the remaining mascarpone cream on top.
Grate chocolate and sprinkle the Christmas tiramisu with it (or with cocoa). Leave to infuse in the refrigerator for 3-4 hours
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