This cherry amaretto tiramisu has become our most requested dessert, and I totally understand why. I started making it a few years ago when I wanted something special for our anniversary but was getting tired of the same old chocolate cake routine. Regular tiramisu is great, but I'm not huge on coffee desserts, and I figured other people might feel the same way. So I swapped out the coffee for cherries and amaretto, and honestly, it was one of those happy accidents that turned into something we make all the time now.
The cherry and almond flavors work so well together - way better than I expected when I first tried this crazy idea. The mascarpone stays creamy and rich like it should, but the fruit makes the whole thing feel lighter and more summery. I've served this Cherry Amaretto Tiramisu Recipe at dinner parties where people actually asked for seconds, which never happens with dessert in our house. Liam even likes it, and he usually runs away from anything that looks too fancy.
Why You'll Love This Cherry Amaretto Tiramisu
I've been making this Cherry Amaretto Tiramisu for a few years now, and it never fails to make people happy. The biggest reason it works so well is because it's way more forgiving than regular tiramisu. You know how traditional Cherry Amaretto Tiramisu can be a pain? Get the coffee too strong and it tastes bitter, too weak and it's boring, mess up the mascarpone and it gets weird and lumpy. This version doesn't have those problems because cherries are sweet on their own and the amaretto just makes everything taste better without being picky about exact amounts.
What makes this Cherry Amaretto Tiramisu my go-to dessert is how many different situations it works for. I've made it for date nights when we want something romantic, but it's also great for summer gatherings because it doesn't make everyone feel stuffed when it's already hot outside. It looks really pretty too - those pink and white layers in a glass dish make it seem way fancier than the effort it actually takes. And since you don't need to bake anything, I can make it the day before and not worry about oven space when I'm trying to get dinner ready.
Jump to:
- Why You'll Love This Cherry Amaretto Tiramisu
- Ingredients For Cherry Amaretto Tiramisu
- How To Make Cherry Amaretto Tiramisu Step By Step
- Equipment For Cherry Amaretto Tiramisu
- Cherry Amaretto Tiramisu Variations
- Smart Swaps for Your Cherry Amaretto Tiramisu
- Storage Tips For Cherry Amaretto Tiramisu
- My Aunt's Secret Worth Sharing
- Top Tip
- Ready to Impress with Italian Elegance!
- FAQ
- Related
- Pairing
- Cherry Amaretto Tiramisu
Ingredients For Cherry Amaretto Tiramisu
For the Cherry Mixture:
- Fresh or frozen cherries
- Amaretto liqueur
- Sugar
- Water
- Lemon juice
For the Mascarpone Layers:
- Mascarpone cheese
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
For Assembly:
- Ladyfinger cookies
- Extra cherries for topping
- Sliced almonds
- Cocoa powder for dusting
See recipe card for quantities.
How To Make Cherry Amaretto Tiramisu Step By Step
Make the Cherry Syrup First
- Cook cherries with sugar and water in saucepan over medium heat until they start breaking down
- Simmer for about 10 minutes until you have a nice syrupy mixture
- Strain out the cherry pieces and keep the liquid - that's your soaking syrup
- Stir in amaretto and lemon juice, then let it cool completely while you do the next steps
Create the Perfect Mascarpone Cream
- Make sure mascarpone is really at room temperature or it'll be lumpy no matter what you do
- Whip heavy cream with powdered sugar until it forms soft peaks
- Gently fold in mascarpone and vanilla until everything is smooth and creamy
- Don't overmix or you'll end up with something that looks like butter instead of cream
Assemble Your Masterpiece
- Quickly dip each ladyfinger in the Cherry Amaretto Tiramisu syrup - don't let them soak or they'll fall apart
- Arrange dipped cookies in bottom of your dish in single layer
- Spread half the mascarpone mixture over the cookies evenly
- Add another layer of dipped ladyfingers, then remaining mascarpone cream
The Waiting Game
- Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is better
- Before serving, top with fresh cherries and dust with cocoa powder
- Cut into squares or scoop into individual bowls depending on how you want to serve it
Equipment For Cherry Amaretto Tiramisu
- Medium saucepan for making cherry syrup
- Fine mesh strainer to separate fruit from syrup
- Electric mixer
- Large mixing bowl for the mascarpone cream
- 9x13 dish or individual glasses for serving
Cherry Amaretto Tiramisu Variations
Chocolate Cherry Dream:
- Add cocoa powder to the mascarpone mixture for chocolate cream layers
- Use chocolate-dipped ladyfingers if you can find them
- Drizzle melted dark chocolate between layers for extra richness
- Top with chocolate shavings instead of just cocoa powder dust
Mixed Berry Paradise:
- Replace cherries with strawberries, raspberries, and blueberries
- Use berry liqueur instead of amaretto for different flavor profile
- Layer different colored fruit syrups for rainbow effect in clear glasses
- Perfect for summer when berries are cheap and really good
Coffee Cherry Hybrid:
- Make half the syrup with cherries, half with strong coffee
- Alternate layers so some cookies get cherry flavor, others get coffee
- Appeals to people who want traditional Cherry Amaretto Tiramisu taste with fruit twist
- Great compromise when you can't decide between versions
Individual Glass Portions:
- Layer everything in wine glasses or mason jars for elegant presentation
- Perfect for dinner parties where you want individual servings
- Easier to control portions and looks really fancy on the table
- Kids love having their own special glass of dessert
Holiday Spiced Version:
- Add cinnamon and nutmeg to the cherry syrup while cooking
- Use spiced rum instead of amaretto for winter warmth
- Top with candied nuts instead of fresh fruit
- Perfect for Christmas dinners when you want something different
Smart Swaps for Your Cherry Amaretto Tiramisu
Over the years, I've had to make this Cherry Amaretto Tiramisu work with whatever I had on hand or for people with different dietary needs. Here's what actually works:
For Different Dietary Needs:
- Almond extract + white wine → Amaretto (use ½ teaspoon extract with 2 tablespoons wine)
- Cream cheese + heavy cream → Mascarpone (blend 8oz cream cheese with ¼ cup cream until smooth)
- Gluten-free ladyfingers → Regular ladyfingers (texture stays the same, just check labels)
- Cherry juice concentrate → Amaretto (mix with almond extract for alcohol-free version)
When You're Missing Ingredients:
- Vanilla wafers → Ladyfingers (break into pieces, texture will be different but still good)
- Frozen cherries → Fresh cherries (thaw and drain well, often cheaper and already pitted)
- Pound cake strips → Ladyfingers (cut into finger-sized pieces, works perfectly)
- Canned cherries → Fresh cherries (reduce sugar since they're usually pre-sweetened)
For Health-Conscious Versions:
- Greek yogurt → Half the mascarpone (use half mascarpone, half yogurt for lighter version)
- Sugar-free sweetener → Regular sugar (use same amount in cherry syrup)
- Light cream → Heavy cream (texture will be less rich but still creamy)
- Fresh fruit only → Cherry syrup (skip added sugar and use natural fruit sweetness)
Storage Tips For Cherry Amaretto Tiramisu
Refrigerator Storage (Best Option):
- Cover tightly with plastic wrap and refrigerate for up to 4 days
- The flavors actually get better after the first day as everything melds together
- Don't add fresh fruit toppings until just before serving or they'll get mushy
- Store individual portions covered separately if you made them in glasses
Make-Ahead Tips:
- This dessert is perfect for making the day before you need it
- Assemble everything except the final cherry and cocoa topping
- Add fresh garnishes right before serving for best presentation
- The mascarpone layers won't separate or get watery like some cream desserts do
What Not to Do:
- Don't freeze this - the mascarpone gets weird and grainy when thawed
- Don't leave uncovered in the fridge or it'll pick up other flavors and dry out
- Don't add alcohol-free cherry syrup if you're planning to store it more than 2 days
- Don't stack anything on top of it - the layers will get compressed and messy
Serving After Storage:
- Take it out of the fridge about 15 minutes before serving to take the chill off
- Give the top a light dusting of fresh cocoa powder if it looks faded
- Add fresh cherries just before serving for color and texture
- Cut portions with a sharp knife wiped clean between cuts for neat squares
My Aunt's Secret Worth Sharing
My Aunt taught me the best trick for this cherry amaretto tiramisu, and it totally changed how mine turns out. She's from Italy and always complains that Americans are too impatient with everything, especially desserts that need time to get good. Her secret sounds boring - she makes the cherry syrup the day before and lets it sit in the fridge overnight before she uses it. I used to think she was just being stubborn and making things harder than they needed to be. But when I finally did it her way, wow, what a difference. Something happens when that cherry and amaretto stuff sits overnight - the flavors get way better and deeper.
She also does this weird thing with the mascarpone that I thought was dumb but now I copy every time. Instead of just mixing the mascarpone with the whipped cream, she folds in about two tablespoons of the cherry syrup right into the mascarpone mixture. Not enough to turn it pink or make it too sweet, just enough so every layer has a little bit of that cherry almond taste. It makes the whole thing taste like it all belongs together instead of like separate parts that don't really go with each other. Now I always make the syrup the night before, and I always add that little bit to the mascarpone
Top Tip
- After making this dessert probably a hundred times and watching friends completely mess it up, I figured out the one thing that makes or breaks the whole recipe: how you dip those ladyfinger cookies. This sounds stupid simple, but it's where everyone screws up without knowing it. I've watched people barely touch the cookies to the syrup and then wonder why their Cherry Amaretto Tiramisu has no flavor, and I've seen others soak them so long they fall apart and turn the whole thing into cherry soup.
- Here's the trick - one fast dip on each side, and I mean fast. One second in the cherry syrup, flip it quick, one second on the other side, then get it in the dish right away. Don't think about it, don't try to be careful, just dip and go. It feels wrong the first few times because it seems like you're not giving them enough time to soak up flavor, but that's exactly the point.
- When you get this right, everything works like it should. The cookies grab just enough of that cherry and amaretto flavor to make every bite taste great, but they still have enough structure to keep your layers from sliding around or falling apart. While the whole thing sits in the fridge overnight, they keep getting softer but they don't disappear completely like over-soaked ones do. Instead of some bites being bland and others being way too strong, you get the same good flavor all the way through.
Ready to Impress with Italian Elegance!
Now you've got everything you need to make this cherry amaretto tiramisu that'll make people think you're some kind of fancy chef. From getting those ladyfingers dipped just right to Aunt Maria's trick about making the syrup ahead of time, this dessert proves that looking impressive doesn't have to mean spending your whole day in the kitchen or needing a culinary degree.
Want more desserts that taste fancy but don't make you want to cry? Check out our Easy Cookie Monster Cinnamon Rolls that turn breakfast into a celebration and disappear so fast you'll wonder if you actually made enough. Our Best Cinnamon Swirl Bundt Cake Recipe gives you those pretty spiral layers that look like you know what you're doing, but it's actually pretty simple once you get the hang of it. And our Easy Moist Lemon Zucchini Cake sneaks vegetables into dessert so well that kids will eat it without complaining about healthy stuff!
Share your Cherry Amaretto Tiramisu wins! We really do love seeing how this turns out for other people and hearing about which tweaks work best for your family!
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FAQ
Why is my cherry amaretto tiramisu grainy?
Grainy texture happens when your mascarpone is too cold or you mixed it too hard. Take the mascarpone out about an hour before you start so it's room temperature, and don't beat the heck out of it when you're folding it into the cream. Cold mascarpone turns lumpy no matter what you do.
How do I keep my tiramisu from being runny?
Runny Cherry Amaretto Tiramisu usually means you soaked the cookies too long or didn't whip your cream enough. Those ladyfingers should only get a quick dip - like one second per side - and make sure your cream actually forms peaks before you add the mascarpone. Also, this needs at least 4 hours in the fridge to set up right.
Can I fix runny tiramisu?
If you already made it but it's too runny, stick it back in the fridge for a few more hours - sometimes it just needs more time. For next time, you can whip up some extra cream and fold it in gently, or add a little unflavored gelatin to help everything hold together better.
Why are my cookies still soggy?
Soggy cookies mean you left them in the cherry syrup way too long. They should get the quickest dip possible - seriously, just one second per side. Also check if your syrup is too watery. If it is, cook it down a bit more to make it thicker before you start dipping.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cherry Amaretto Tiramisu
Cherry Amaretto Tiramisu
Equipment
- 1 Medium saucepan (For cooking cherry syrup)
- 1 Fine-mesh strainer (To separate cherries from syrup)
- 1 Electric mixer (Hand or stand mixer)
- 1 Large mixing bowl (For mascarpone cream)
- 1 9x13 inch dish (Or individual serving glasses)
- 1 Plastic wrap (For covering dessert while chilling)
Ingredients
For the Cherry Syrup:
- 2 cups fresh or frozen cherries - Pitted
- ½ cup sugar - Adjust to taste
- ½ cup water
- 1 tablespoon lemon juice - Fresh
- ¼ cup amaretto liqueur - See swaps for alcohol-free version
For the Mascarpone Cream:
- 16 oz mascarpone cheese - Room temperature
- 1 ¼ cups heavy whipping cream - Cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract - Pure
For Assembly:
- 24 ladyfinger cookies - Savoiardi-style
- 1 cup fresh cherries - For topping
- ¼ cup sliced almonds - Optional garnish
- 1 tablespoon cocoa powder - For dusting
Instructions
- Cook cherries with sugar and water over medium heat until soft and syrupy, about 10 minutes. Strain, reserving liquid, and stir in amaretto and lemon juice. Cool completely.
- Whip heavy cream with powdered sugar until soft peaks form. Fold in mascarpone and vanilla until smooth, avoiding overmixing.
- Quickly dip each ladyfinger (1 second per side) into cooled cherry syrup. Arrange in a 9x13 dish.
- Spread half of mascarpone cream over ladyfingers. Repeat layers with dipped ladyfingers and remaining cream.
- Cover and refrigerate at least 4 hours, preferably overnight.
- Top with fresh cherries, sliced almonds, and a dusting of cocoa powder before serving.
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