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Cherry Amaretto Tiramisu Recipe

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★★★★★

4.6 from 70 reviews

A delightful Cherry Amaretto Tiramisu that combines the classic Italian dessert with fresh cherries and a cherry-amaretto syrup for a fruity twist. This no-bake dessert layers soaked ladyfingers with a creamy mascarpone and whipped cream filling infused with cherry syrup, almond, and vanilla flavors, perfect for a refreshing and elegant treat.

Ingredients

Scale

Cherry Syrup

  • 4 cups pitted and halved fresh red cherries (about 22 ounces)
  • 1/3 cup water
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon juice

Filling

  • 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

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 2–4 Tablespoons Amaretto liqueur (I used Disaronno)

Instructions

  1. Make the Cherry Syrup: Place cherries and water in a medium saucepan over medium-high heat. Crush the cherries using a potato masher or fork. Bring to a simmer, then lower heat to medium-low and simmer for about 2 minutes.
  2. Strain the Cherries: Remove pan from heat and pour cherries into a fine-mesh strainer over a glass measuring cup. Press on cherries with a ladle or spoon to extract as much juice as possible. Discard the solids.
  3. Cook the Syrup: Return cherry juice to the pan, add sugar and lemon juice. Bring to a boil then simmer for 2 minutes. Remove from heat and chill in the refrigerator until completely cool.
  4. Whip the Cream: Using a stand mixer with whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.
  5. Prepare the Mascarpone Filling: Replace whisk with paddle attachment on the mixer bowl. Add mascarpone, sugar, cherry syrup, vanilla, and almond extracts. Beat on high until smooth and combined.
  6. Combine Cream and Mascarpone: Add about one cup of whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand to retain fluffiness.
  7. Flavor the Syrup with Amaretto: Add 2 tablespoons Amaretto liqueur to remaining cherry syrup, taste and add more as preferred, up to 4 tablespoons.
  8. Soak the Ladyfingers: Quickly dip each ladyfinger into the cherry syrup until soaked but not soggy. Arrange them in two straight rows of six in an 8-inch square dish to form an even layer.
  9. First Layer of Filling: Spread half of the mascarpone filling evenly over the soaked ladyfingers.
  10. Second Layer: Add another layer of cherry syrup-soaked ladyfingers on top of the filling.
  11. Top Layer of Filling: Spread half of the remaining filling over the second ladyfinger layer. Transfer the remaining filling to a pastry bag (or a ziplock bag with the corner cut off) and pipe it evenly over the tiramisu for an elegant finish.
  12. Chill: Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Notes

  • Use fresh ripe cherries for the best flavor; frozen cherries can be substituted but may alter texture.
  • Do not soak ladyfingers too long to prevent sogginess; they should remain just moist.
  • Amaretto liqueur adds a lovely almond flavor; adjust the amount to your taste or substitute with almond extract if avoiding alcohol.
  • For best results, assemble the tiramisu the day before serving to enhance flavor integration.
  • You can garnish with fresh cherries or toasted almonds before serving for added texture and presentation.

Keywords: Cherry Amaretto Tiramisu, Tiramisu dessert, cherry dessert, Italian dessert, no-bake tiramisu, mascarpone recipe, Amaretto liqueur, cherry syrup

Find it online: https://victoriablair.com/cherry-amaretto-tiramisu-recipe/