Cherry Amaretto Tiramisu

This cherry amaretto tiramisu transforms the classic Italian dessert with sweet-tart cherries and almond-flavored liqueur for a refreshing twist that's perfect for summer entertaining. The combination creates a gorgeous ruby-red layer between creamy mascarpone and amaretto-soaked ladyfingers, offering a sophisticated dessert that's surprisingly simple to prepare.

I first made this for a summer dinner party when it was too hot to turn on the oven, and it quickly became my signature dessert. The guests were so impressed by the beautiful layers that they insisted on taking photos before diving in.

Ingredients

• Fresh cherries provide beautiful color and natural sweetness that balances the richness of the mascarpone
• Cherry juice or syrup enhances the cherry flavor throughout the dessert look for tart cherry juice for the best flavor
• Amaretto liqueur adds sophisticated almond notes that pair perfectly with cherries choose a quality brand for the best flavor
• Ladyfinger cookies form the traditional tiramisu base look for firm ones that will hold up when soaked
• Mascarpone cheese creates the signature creamy texture always bring to room temperature for smooth mixing
• Heavy cream whipped to perfection gives the dessert its light airy texture use cold cream for the best volume
• Granulated sugar sweetens the cream mixture without being overpowering
• Vanilla extract adds depth and warmth to the cream layer use pure vanilla not imitation
• Unsweetened cocoa powder provides the classic tiramisu finish and balances the sweetness
• Optional powdered sugar can be added if you prefer a sweeter dessert

Step-by-Step Instructions

Prepare the Cherry Mixture

Combine pitted cherries with cherry juice and amaretto in a small bowl. Let this mixture steep for at least 15 minutes. The cherries will release their juices and the amaretto will infuse everything with that signature almond flavor. The longer you let this sit, the more flavorful your cherry layer will be.

Whip the Cream

Pour cold heavy cream into a large mixing bowl along with granulated sugar and vanilla extract. Beat with an electric mixer starting on low speed and gradually increasing to high. Continue beating until stiff peaks form usually about 3 minutes. You want the cream to be firm enough to hold its shape but still smooth and spreadable. If you whip too long, it will become grainy and butter like.

Fold in the Mascarpone

Add room temperature mascarpone to the whipped cream. Using a rubber spatula, gently fold the ingredients together with a down and over motion. Continue folding until no white streaks remain and the mixture is uniform. Overmixing can cause the mascarpone to become runny, so use a light hand and stop once combined.

Assemble the Tiramisu

Quickly dip each ladyfinger into the cherry amaretto mixture. Aim for just 1 to 2 seconds per side the cookies should absorb some liquid but still maintain their structure. Arrange these soaked ladyfingers in a single layer in your serving dish, breaking them if needed to fit the shape of your container.

Build the Layers

Spread half of the mascarpone mixture evenly over the ladyfingers using an offset spatula for precision. Next, spoon half of the macerated cherries and their liquid over the cream layer, distributing them evenly. Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream and cherries, creating beautiful layers that will be visible when served.

Chill Out

Cover your tiramisu with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours, though overnight is ideal. This resting period allows the flavors to meld together and the dessert to set properly, making it easier to slice and serve.

Serve with Style

Just before serving, dust the top generously with cocoa powder using a fine mesh sieve. Garnish with fresh cherries for a beautiful presentation. The contrast between the dark cocoa, white cream, and bright red cherries creates a stunning visual effect that will impress your guests before they even take a bite.

Bookmark

The most memorable time I served this tiramisu was at my sister's engagement party. I arranged it in a clear glass trifle dish to showcase the beautiful layers, and her now husband declared it better than any dessert he had eaten in Italy. The amaretto flavor reminds me of the almond cookies my grandmother used to make, adding a nostalgic element to this modern twist on a classic.

Perfect Cherry Selection

When choosing cherries for this recipe, opt for firm, plump fruits with shiny skin and green stems still attached. Sweet Bing cherries work wonderfully, but sour cherries can add an interesting tartness that complements the sweet mascarpone cream. If fresh cherries aren't available, thawed frozen cherries work surprisingly well. Just be sure to drain them thoroughly and save the juice for soaking the ladyfingers.

Make Ahead and Storage Tips

This tiramisu actually improves with time, making it perfect for preparing in advance. You can make it up to 2 days before serving, keeping it covered in the refrigerator. The flavors will continue to develop and meld together beautifully. If you need to store leftovers, they will keep in the refrigerator for up to 3 days, though the texture is best within the first 48 hours after preparation.

Non-Alcoholic Version

For a family friendly version without alcohol, simply substitute the amaretto with almond extract mixed with cherry juice. Use 1/4 teaspoon of almond extract combined with 1/4 cup of cherry juice to achieve a similar flavor profile. You can also use amaretto flavored syrup found in the coffee section of many grocery stores. The dessert will still have that wonderful cherry almond flavor without any alcohol content.

Recipe FAQs

→ Can I make this dessert alcohol-free?

Yes! Simply replace the amaretto liqueur with almond extract (use 1-2 teaspoons) mixed with cherry juice or even apple juice for a non-alcoholic version that still captures the almond flavor notes.

→ How far in advance can I make this tiramisu?

This Cherry Amaretto Tiramisu can be made up to 2 days in advance. In fact, allowing it to rest overnight actually improves the flavor as the ingredients meld together beautifully.

→ Can I use frozen cherries instead of fresh?

Absolutely! Thaw frozen cherries completely and drain excess liquid before using. The natural juices released during thawing can be used as part of the cherry juice in the recipe.

→ What can I substitute for mascarpone cheese?

If mascarpone is unavailable, blend 8 oz cream cheese with 2-3 tablespoons of heavy cream and 1 tablespoon of sour cream until smooth. This creates a similar texture and tanginess to mascarpone.

→ How should I store leftover tiramisu?

Store leftover tiramisu covered in the refrigerator for up to 3 days. The texture is best within the first 48 hours. Freezing is not recommended as it can affect the creamy consistency.

→ Can I make individual serving portions?

Yes! Use small glasses or ramekins to create individual tiramisu portions. Layer as directed in the recipe, breaking ladyfingers to fit your containers as needed. Individual servings make an elegant presentation for dinner parties.