Cherry Amaretto Tiramisu Recipe

Introduction

Cherry Amaretto Tiramisu is a delightful twist on the classic Italian dessert, featuring fresh cherries and the nutty flavor of Amaretto liqueur. This layered treat combines cherry syrup-soaked ladyfingers with creamy mascarpone filling for a luscious and refreshing finish.

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 (I used Disaronno)
• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• 2/3 cup cherry syrup (from recipe above)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

1. Step 1: Make the cherry syrup by combining cherries and water in a medium saucepan over medium-high heat. Crush the cherries with a potato masher or fork, bring to a simmer, then reduce heat to medium-low and cook for about 2 minutes.
2. Step 2: Remove the pan from heat and strain the cherries through a fine-mesh strainer into a measuring cup, pressing to extract as much juice as possible. Discard the solids.
3. Step 3: Return the cherry juice to the saucepan, add sugar and lemon juice, bring to a boil, then simmer for 2 minutes. Remove from heat and chill in the refrigerator until completely cooled.
4. Step 4: Whip the heavy cream with a stand mixer fitted with a whisk attachment until stiff peaks form. Transfer to a separate bowl.
5. Step 5: Replace the whisk with the paddle attachment, add mascarpone, sugar, 2/3 cup cherry syrup, vanilla, and almond extract to the mixer. Beat on high until smooth. Add about one cup of whipped cream and mix until incorporated, then gently fold in the remaining whipped cream.
6. Step 6: Add 2 tablespoons Amaretto to the remaining cherry syrup and taste, adding more if desired.
7. Step 7: Dip ladyfingers one at a time into the cherry syrup until soaked but not soggy. Arrange them in two straight rows of six in the bottom of an 8-inch square dish.
8. Step 8: Spread half of the mascarpone filling over the ladyfingers. Add another layer of syrup-soaked ladyfingers on top.
9. Step 9: Spread half of the remaining filling over the second layer of ladyfingers. Transfer the rest of the filling to a pastry bag with a large round tip or a ziplock bag with the corner cut off, and pipe it evenly over the tiramisu.
10. Step 10: Cover and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

• Use frozen cherries if fresh are not in season, just thaw and drain them before cooking.
• For a stronger almond flavor, increase the almond extract slightly, but be careful as it can be potent.
• To enhance the cherry flavor, garnish the tiramisu with fresh cherries before serving.
• If you prefer less alcohol, reduce the Amaretto or omit it, replacing with extra cherry syrup.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors deepen with time, making it taste even better the next day. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well. Thaw them completely and drain excess juice before starting the syrup to avoid excess liquid.

Can I make this tiramisu without alcohol?

Absolutely. You can omit the Amaretto and increase the cherry syrup or use a non-alcoholic almond extract for flavor.

Cherry Amaretto Tiramisu Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

This Cherry Amaretto Tiramisu is a delightful twist on the classic Italian dessert, combining fresh cherries, a luscious mascarpone cream infused with almond and vanilla, and a cherry syrup soaked ladyfinger base enhanced with Amaretto liqueur. It’s a refreshing and elegant dessert perfect for any occasion.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 40 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

Mascarpone Filling

• 1 ½ cups heavy cream
• 16 ounces mascarpone cheese
• ¾ cup granulated sugar
• 2/3 cup cherry syrup (from the Cherry Syrup above)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Other Ingredients

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

Instructions

1. Make the Cherry Syrup: Place the cherries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the cherries. Bring to a simmer, then lower heat to medium-low and simmer for about 2 minutes.
2. Strain the Cherries: Remove the pan from heat and pour the cherries into a fine-mesh strainer set over a glass measuring cup. Press the cherries with the back of a ladle or spoon to extract as much juice as possible. Discard the solids.
3. Prepare the Syrup: Return the strained cherry juice to the pan, add sugar and lemon juice. Bring to a boil and simmer for 2 minutes. Remove from heat and chill in the refrigerator until completely cool.
4. Whip the Cream: In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
5. Prepare the Mascarpone Mixture: Replace the whisk with the paddle attachment on the mixer bowl. Add mascarpone cheese, sugar, 2/3 cup of chilled cherry syrup, vanilla, and almond extract. Beat on high until combined.
6. Combine whipped cream and mascarpone mixture: Add about one cup of the whipped cream to the mascarpone mixture and beat to incorporate. Gently fold in the remaining whipped cream by hand until well combined.
7. Add Amaretto to Syrup: Mix 2 tablespoons of Amaretto liqueur into the remaining cherry syrup. Taste and add more Amaretto (up to 4 tablespoons) according to preference.
8. Soak Ladyfingers: One at a time, dip the ladyfingers into the cherry syrup until soaked but not soggy. Arrange them in two rows of six in an 8-inch square dish.
9. Layer Filling: Spread half of the mascarpone filling evenly over the first layer of ladyfingers. Add another layer of syrup-soaked ladyfingers on top of the filling.
10. Add Remaining Filling: Spread half of the remaining filling on the second layer of ladyfingers. Transfer the last portion of filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with a corner cut off) and pipe the filling evenly over the top of the tiramisu.
11. Chill: Cover the dish and refrigerate for at least 6 hours, preferably overnight, to set and allow flavors to meld before serving.

Notes

• Use fresh, ripe red cherries for the best flavor in the syrup.
• Do not soak the ladyfingers too long in the syrup to prevent sogginess.
• Adjust the amount of Amaretto to your taste preference.
• Chilling overnight helps the tiramisu to firm up and develop deeper flavors.
• You can substitute almond extract with only vanilla if preferred, but it reduces the nutty flavor profile.

Keywords: Cherry Tiramisu, Amaretto Tiramisu, Mascarpone Dessert, Italian Cherry Dessert, Ladyfinger Dessert