These layers of Cherry Amaretto Tiramisu, sweet cherry filling, and fluffy mascarpone cream taste like summer in a dessert. I first tried a version of this at a friend's backyard party, and the combination of tart cherries with that almond-kissed mascarpone stuck with me for weeks. It's a no-bake dessert that comes together easier than you'd think, with simple ingredients and overnight chilling doing most of the work for you.
If you love fruity, creamy desserts, you might also enjoy this Lemon Tiramisu, or for something totally different, try these Coffee Toffee Cookies. And if you're looking for more no-bake treats, this No Bake Marshmallow Cheesecake is a keeper.
Why You'll Love This Cherry Amaretto Tiramisu
This Cherry Amaretto Tiramisu hits all the right notes without turning your kitchen into a construction zone. The cherries bring a fresh, fruity brightness that balances the richness of mascarpone, and the Amaretto adds a subtle almond warmth that makes every bite feel special. It's perfect for when you want something elegant but don't want to turn on the oven, and the overnight chill means you can make it a day ahead and just pull it out when guests arrive.
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Cherry Amaretto Tiramisu Ingredients
Here's everything you need to make this Cherry Amaretto Tiramisu.
See Recipe Card Below This Post For Ingredient Quantities
Cherry Layer:
- Sweet cherries : Fresh cherries bring bright, fruity flavor and a little tartness that balances the richness of mascarpone.
- Granulated sugar : Sweetens the cherries and helps release their juices.
- Cornstarch : Thickens the cherry mixture so it doesn't make the ladyfingers soggy.
- Water : Helps the cornstarch dissolve smoothly.
Ladyfinger Layer:
- Granulated sugar : Dissolves into the dipping liquid to add a touch of sweetness.
- Water : Creates the base for the Amaretto mixture.
- Amaretto : This almond-flavored liqueur soaks into the ladyfingers and gives the dessert its signature warmth.
- Ladyfingers : The classic sponge cake layers that soak up all the flavor.
Mascarpone Layer:
- Mascarpone : Italian cream cheese that's soft, rich, and silky. Keep it cold for the best texture.
- Granulated sugar : Sweetens the mascarpone without making it heavy.
- Egg yolks : Add richness and help the mascarpone whip up light and fluffy.
- Heavy whipping cream : Loosens the mixture just enough for a creamy, spreadable consistency.
- Vanilla paste or extract : Adds warmth and rounds out the flavor.
Whipped Cream Topping (optional):
- Heavy whipping cream : Whips up into a light, fluffy topping.
- Powdered sugar : Sweetens the cream without adding graininess.
- Vanilla : Enhances the flavor.
- Freeze-dried cherries or cocoa powder (optional): A pretty finishing touch that adds a pop of color or a hint of chocolate.
How to Make Cherry Amaretto Tiramisu
Follow these steps to make your Cherry Amaretto Tiramisu.
Cook the cherries: Pit and chop the cherries, then add them to a saucepan with the sugar over medium heat. Cook, stirring occasionally, until the juices release and the cherries soften but still hold their shape, about 5 to 7 minutes.
Thicken the cherry mixture: Mix the cornstarch and water together in a small bowl, then stir it into the cherries. Cook for about 30 seconds until the mixture thickens, then remove from heat. Transfer the cherries to a bowl and place in the fridge to cool, stirring occasionally to speed things up.
Prepare the Amaretto dipping liquid: In a small pan, combine the water and sugar over medium heat, stirring until the sugar dissolves completely. Transfer to a bowl to cool, then stir in the Amaretto.
Make the mascarpone layer: Once the cherries have cooled, combine the mascarpone, sugar, egg yolks, heavy cream, and vanilla in a stand mixer with the paddle attachment (or use a hand mixer). Beat on medium-high speed for 2 to 3 minutes until the mixture becomes light, fluffy, and pale.
Assemble the first layer: Dip 6 to 7 ladyfingers into the Amaretto mixture, letting them soak for just a second on each side, then line them in the bottom of a standard loaf pan. Spread half of the cherry mixture evenly over the ladyfingers, then top with half of the mascarpone mixture, spreading it gently to the edges of the pan.
Repeat the layers: Dip the remaining ladyfingers and layer them over the mascarpone. Spread the rest of the cherries on top, then finish with the remaining mascarpone, smoothing it as evenly as possible. Cover the pan with plastic wrap and refrigerate overnight (or at least 12 hours) to let the flavors meld and the layers set.
Make the whipped cream topping (optional): Before serving, place the bowl and whisk of your stand mixer in the freezer for 15 minutes. Add the heavy whipping cream, powdered sugar, and vanilla to the cold bowl and mix on high speed until light and fluffy, about 2 to 3 minutes.
Finish and serve: Spread the whipped cream over the top of the chilled tiramisu and dust with freeze-dried cherry powder or cocoa powder if you like. Slice and serve cold.
Substitutions and Variations
- No Amaretto? You can use cherry juice or a splash of almond extract mixed with water for a non-alcoholic version.
- Different fruit: Swap the cherries for strawberries, raspberries, or even peaches if you want to switch up the flavor.
- No mascarpone? Cream cheese works in a pinch, though the flavor will be a bit tangier.
- Extra almond flavor: Add a few drops of almond extract to the mascarpone layer for a stronger almond note.
Equipment For Cherry Amaretto Tiramisu
- Standard loaf pan (8x4" or 9x5"): The perfect size for layering this Cherry Amaretto Tiramisu.
- Stand mixer with paddle and whisk attachment (or hand mixer): Makes whipping the mascarpone and cream much easier.
- Fine mesh strainer (small): Useful if you want to strain any cherry solids.
Storage Tips For Cherry Amaretto Tiramisu
- In the fridge: Store the Cherry Amaretto Tiramisu covered with plastic wrap for up to 3 days. The flavors actually get better after a day or two.
- Freezing: You can freeze this Cherry Amaretto Tiramisu(without the whipped cream topping) for up to 1 month. Thaw overnight in the fridge before serving.
- Whipped cream: Add the whipped cream topping just before serving for the best texture.
Expert Tips
- Don't oversoak the ladyfingers. A quick dip is all you need. If they soak too long, they'll fall apart.
- Chill overnight. This dessert needs time to set and for the flavors to meld. Don't rush it.
- Use cold ingredients. Cold mascarpone and egg yolks whip up better and create a lighter texture.
- Smooth the layers. Use an offset spatula to spread each layer evenly. It makes slicing easier and looks prettier.
- Taste your cherries. If they're very tart, add an extra tablespoon of sugar to the cherry mixture.
FAQ
How do you make a cherry almond tiramisu?
Layer Amaretto-dipped ladyfingers with a sweet cherry filling and fluffy mascarpone cream, then chill overnight. The Amaretto adds an almond flavor that pairs perfectly with the cherries.
Can I make tiramisu without alcohol?
Yes. Replace the Amaretto with cherry juice or a mix of water and a few drops of almond extract. The flavor will be lighter but still delicious.
How long should you chill tiramisu before serving?
At least 12 hours, or overnight. This gives the layers time to set and the flavors time to blend together beautifully.
What is Amaretto and why is it used in tiramisu?
Amaretto is an almond-flavored Italian liqueur. It adds a sweet, nutty warmth to the dessert and soaks into the ladyfingers to give them flavor and moisture.
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Pairing
These are my favorite dishes to serve with Cherry Amaretto Tiramisu
Cherry Almond Tiramisu
Ingredients
Method
- Pit and chop the cherries into small pieces. Place them in a saucepan with sugar and cook over medium heat, stirring occasionally, until the juices are released and the cherries soften but retain their shape.
- Combine the cornstarch and water in a small bowl, then add to the simmering cherries. Stir for 30 seconds until the mixture thickens. Remove from heat and transfer to a bowl. Let it cool in the fridge, stirring occasionally.
- For the Amaretto mixture, combine water and sugar in a small pan over medium heat. Stir until sugar dissolves, then remove from heat and let it cool. Once cooled, add Amaretto and mix well.
- In a stand mixer, combine mascarpone, sugar, egg yolks, heavy cream, and vanilla. Beat on medium-high speed for 2-3 minutes until light and fluffy.
- To assemble, dip 6-7 ladyfingers into the Amaretto mixture and line them in the bottom of a standard loaf pan.
- Add half of the cooled cherry mixture over the ladyfingers and spread evenly.
- Spread half of the mascarpone mixture on top of the cherries, ensuring it covers evenly.
- Repeat the layering process: dip the remaining ladyfingers, add the rest of the cherry mixture, and finish with the mascarpone layer. cover with plastic wrap and refrigerate overnight to set.
- For the optional whipped cream topping, chill the stand mixer bowl and whisk attachment for 15 minutes. Add heavy whipping cream, powdered sugar, and vanilla to the chilled bowl, and whip on high speed until stiff peaks form.
- Before serving, top with whipped cream and a dusting of freeze-dried cherry powder or cocoa powder, if desired.
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