Name: Cherry Amaretto Tiramisu Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 4 cups pitted and halved fresh red cherries (about 22 ounces); 1/3 cup water; 1/2 cup granulated sugar; 2 teaspoons lemon juice; 1 ½ cups heavy cream; 16 ounces mascarpone cheese; 3/4 cup granulated sugar; 2/3 cup cherry syrup (from cherry syrup recipe above); 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 (7 oz) package Savoiardi ladyfingers (about 24); 2-4 Tablespoons Amaretto liqueur (I used Disaronno)

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Introduction

Cherry Amaretto Tiramisu is a delightful twist on the classic Italian dessert, blending the sweet-tart flavor of fresh cherries with the nutty warmth of Amaretto liqueur. This no-bake treat layers cherry syrup-soaked ladyfingers with a creamy mascarpone filling, perfect for a special occasion or any time you want to impress with minimal effort.

A square slice of layered cherry dessert on a white plate is shown, with three visible layers. The bottom layer is a deep red cherry syrup soaked base. Above it is a thick, light pink creamy layer. The middle layer is a light yellow sponge cake with whole cherries embedded. On top of that is another layer of light pink cream. The dessert is topped with swirls of light pink whipped cream dollops, all drizzled with bright red strawberry or cherry sauce that cascades down the sides. The plate is set on a white marbled surface with scattered fresh cherries around and blurred bowls of cherries and sauce in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups pitted and halved fresh red cherries (about 22 ounces)
1/3 cup water
1/2 cup granulated sugar
2 teaspoons lemon juice
2-4 tablespoons Amaretto liqueur (such as Disaronno)
1 ½ cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar
2/3 cup cherry syrup (from the cherry mixture)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (7 oz) package Savoiardi ladyfingers (about 24 pieces)

Instructions

Step 1: Make the cherry syrup by placing the cherries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the cherries. Bring the mixture to a simmer, then reduce heat to medium-low and simmer for 2 minutes.
Step 2: Remove the pan from heat and strain the cherries through a fine-mesh strainer set over a measuring cup. Press the cherries with the back of a ladle to extract as much juice as possible. Discard the solids.
Step 3: Return the cherry juice to the pan, add sugar and lemon juice, and bring to a boil. Simmer for 2 minutes, then remove from heat and chill the syrup in the refrigerator until completely cool.
Step 4: Prepare the filling by whipping the heavy cream in a stand mixer until stiff peaks form. Transfer the whipped cream to a bowl.
Step 5: Replace the whisk attachment with the paddle on the mixer bowl. Add mascarpone cheese, sugar, 2/3 cup of the chilled cherry syrup, vanilla, and almond extract. Beat on high until combined.
Step 6: Add about one cup of the whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream.
Step 7: Stir 2 tablespoons of Amaretto into the remaining cherry syrup. Taste and add more Amaretto as preferred, up to 4 tablespoons.
Step 8: Dip each ladyfinger quickly into the cherry syrup until soaked but not soggy. Arrange them in two neat rows of six along the bottom of an 8-inch square dish.
Step 9: Spread half of the mascarpone filling evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining filling.
Step 10: Transfer the remaining filling to a pastry bag fitted with a large round tip (or a ziplock bag with the corner cut off) and pipe it evenly over the top.
Step 11: Cover the dish and refrigerate the tiramisu for at least 6 hours, preferably overnight, to allow flavors to meld.

Tips & Variations

Use fresh, ripe cherries for the best flavor; frozen can work but may alter texture.
Adjust the amount of Amaretto to taste, or substitute with almond extract for a non-alcoholic version.
For added texture, sprinkle toasted sliced almonds between layers.
If you prefer a firmer tiramisu, chill it overnight; shorter chilling times will yield a softer dessert.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A square slice of layered cake rests on a white plate, placed on a white marbled surface. The cake has four visible layers: the bottom layer is light beige sponge cake soaked in red cherry syrup, followed by a thick white creamy layer, then another sponge cake layer with red cherry bits, and topped with a layer of white cream dollops covered in drizzle of bright red cherry syrup that flows down the sides. The scene includes a silver fork lying near the plate, with some dark red cherries and a white bowl of cherries blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu vegan?

This recipe uses heavy cream and mascarpone, which are dairy products. For a vegan alternative, you would need to substitute these with plant-based cream and cheese options, which may alter the texture and flavor.

Can I use canned cherries instead of fresh?

Fresh cherries are ideal for the best flavor and texture. If using canned cherries, drain them well and adjust the sugar in the syrup accordingly since canned cherries may contain added sugar.