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Cherry Amaretto Tiramisu Recipe

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★★★★★

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.

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

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

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