Name: Cherry Amaretto Tiramisu Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 1 pound fresh or frozen cherries, pitted; ¼ cup granulated sugar; ¼ cup amaretto liqueur; 1 cup cherry juice; 16 to 18 ladyfinger cookies (savoiardi style); 1 ½ cups heavy cream; ½ cup powdered sugar; 8 ounces mascarpone cheese, softened; 1 teaspoon vanilla extract; Cocoa powder or grated dark chocolate, for topping

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Introduction

Cherry Amaretto Tiramisu is a delightful twist on the classic Italian dessert, combining the rich flavors of mascarpone and amaretto with fresh cherries. Light, creamy, and fruity, it’s perfect for any occasion where you want to impress with a luscious layered treat.

A square slice of dessert sits on a white plate with light brown speckles, placed on a white marbled surface. The dessert has four layers: a bottom layer of soft, light tan cake, a thick middle layer of glossy dark red cherry filling, a thick top layer of creamy white frosting dusted with fine brown cocoa powder, and three shiny dark red cherries with stems arranged on top. The cocoa powder also lightly spreads around the dessert on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh or frozen cherries, pitted
¼ cup granulated sugar
¼ cup amaretto liqueur
1 cup cherry juice
16 to 18 ladyfinger cookies (savoiardi style)
1 ½ cups heavy cream
½ cup powdered sugar
8 ounces mascarpone cheese, softened
1 teaspoon vanilla extract
Cocoa powder or grated dark chocolate, for topping

Instructions

Step 1: In a large bowl, beat the heavy cream and powdered sugar together until soft peaks form, about 3 to 4 minutes with an electric mixer.
Step 2: In a separate bowl, stir the mascarpone cheese and vanilla extract until smooth and creamy.
Step 3: Gently fold the whipped cream into the mascarpone mixture until light and airy, taking care not to overmix.
Step 4: Combine the granulated sugar, amaretto liqueur, and cherry juice in a shallow bowl. Briefly dip each ladyfinger into this cherry-amaretto mixture, making sure they don’t get soggy.
Step 5: Arrange a single layer of soaked ladyfingers in the bottom of a 9×9-inch dish or in individual serving glasses.
Step 6: Spread half of the mascarpone cream evenly over the ladyfingers.
Step 7: Spoon half of the pitted cherries over the cream layer.
Step 8: Repeat the layering process with the remaining ladyfingers, mascarpone cream, and cherries.
Step 9: Dust the top with cocoa powder or grated dark chocolate before serving.

Tips & Variations

For a non-alcoholic version, substitute amaretto liqueur with almond extract diluted in cherry juice.
Use fresh cherries in season for the best flavor, or frozen cherries if fresh are unavailable—just thaw and drain them well.
Chill the dessert for at least 4 hours, or overnight, to allow the flavors to meld and the ladyfingers to soften perfectly.
Try adding a splash of espresso to the soaking liquid for a richer contrast with the fruit.

Storage

Store the cherry amaretto tiramisu covered in the refrigerator for up to 3 days. Avoid freezing, as the texture might suffer. When ready to serve, let it sit at room temperature for about 10 minutes to soften slightly before enjoying.

How to Serve

A square slice of layered dessert on a white plate sits on a white marbled surface. The bottom layer is light brown sponge cake soaked and textured, topped with a thick layer of dark red cherry filling with a jelly-like shine. Above the cherry layer is a creamy white mousse or cream that looks smooth and soft, slightly melting on the sides. The top is dusted with fine dark brown cocoa powder, and a cluster of fresh, shiny dark red cherries with stems is placed on top for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this tiramisu actually tastes better after chilling for several hours or overnight as it allows the flavors to meld and the ladyfingers to soften.

What can I use instead of ladyfinger cookies?

If you can’t find ladyfingers, you can substitute with sponge cake or pound cake slices, though the texture and soaking time may vary slightly.