Some desserts are timeless—tiramisu is one of them. But every now and then, it deserves a little upgrade. Enter this Cherry Amaretto Tiramisu recipe—a fruity, boozy twist on the beloved Italian classic. It’s luscious, creamy, and layered with espresso-soaked ladyfingers, fresh Amaretto-infused cherries, and a rich mascarpone filling. No baking required, just a little chill time and a whole lot of delight.
Why You’ll Love This Cherry Amaretto Tiramisu
- No-Bake & Make-Ahead Friendly
- Fresh, juicy cherries with nutty Amaretto flavor
- Light yet indulgent with mascarpone cream
- Perfect for warm-weather entertaining
Ingredients: (Serves 6)
Cherry Layer:
- 2 cups fresh cherries, pitted and halved
- 3 tbsp granulated sugar
- ¼ cup Amaretto liqueur
- 1 tbsp lemon juice
Cream Filling:
- 1 cup heavy cream, cold
- 1 cup mascarpone cheese, room temperature
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Espresso Layer:
- ¾ cup brewed espresso or strong coffee, cooled
- 2 tbsp Amaretto liqueur
- 1 pack (approx. 24) ladyfinger biscuits (gluten-free if preferred)
To Assemble & Garnish:
- Unsweetened cocoa powder (for dusting)
- Fresh cherries and shaved dark chocolate (optional)
Step-by-Step Instructions:
1. Prepare the Cherry Mixture
In a saucepan, combine cherries, sugar, lemon juice, and Amaretto. Cook over medium heat for 5–7 minutes, stirring occasionally, until cherries are soft and slightly syrupy. Remove from heat and let cool completely.
2. Whip the Mascarpone Cream
In a large bowl, beat the cold cream to soft peaks. In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone until fully combined and fluffy.
3. Mix the Espresso Layer
Stir Amaretto into the cooled espresso. Pour into a shallow dish for dipping.
- 4. Assemble the Tiramisu
- Dip ladyfingers briefly into the espresso-Amaretto mixture—just 1–2 seconds per side.
- Arrange a single layer in the bottom of an 8×8″ dish or trifle glasses.
- Spoon half the mascarpone cream over the ladyfingers.
- Add half of the cherry mixture evenly over the cream.
- Repeat layers: dipped ladyfingers, mascarpone cream, and remaining cherries.
5. Chill
Cover and refrigerate for at least 4 hours (preferably overnight) for the flavors to meld and the dessert to firm up.
6. Garnish & Serve
Before serving, dust with cocoa powder and top with shaved chocolate and a few extra cherries for a beautiful finish.
Tips for the Best Tiramisu:
- Don’t over-soak ladyfingers – a quick dip preserves their texture.
- Use good quality mascarpone – it makes all the difference in creaminess.
- Fresh cherries are best, but pitted frozen cherries (thawed and drained) can work in a pinch.
- For extra depth, add a splash of cherry juice to your espresso.
Variations to Try:
- Cherry Almond Tiramisu – add sliced almonds for crunch between layers.
- Chocolate Cherry Tiramisu – drizzle chocolate ganache between layers.
- Mini Tiramisu Cups – layer in individual jars for easy entertaining.
Storage Notes:
Keep tiramisu refrigerated. It lasts for up to 3 days. You can also freeze it for up to 1 month—just thaw overnight in the fridge before serving.
Frequently Asked Questions:
Can I make this without alcohol?
Yes! Substitute Amaretto with almond extract (use sparingly) and extra cherry juice.
Can I use kirsch instead of Amaretto?
Absolutely. Kirsch (cherry brandy) pairs wonderfully with cherries and espresso.
Can I make this dairy-free?
Yes, use a plant-based whipped cream and vegan mascarpone alternative.
More Recipe Suggestions:
Creamy Dreamy Tiramisu Cupcakes
Cherry Amaretto Tiramisu
Equipment
- Trifle Bowl Optional
- Baking Dish 8 x 8 Glass (w/lid) Optional
Ingredients
For the Cherry Layer:
- 2 cups fresh cherries pitted and halved
- 3 tbsp granulated sugar
- ¼ cup Amaretto liqueur
- 1 tbsp lemon juice
- For the Cream Filling:
- 1 cup heavy cream cold
- 1 cup mascarpone cheese room temperature
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For the Espresso Layer:
- ¾ cup brewed espresso or strong coffee cooled
- 2 tbsp Amaretto liqueur
- 1 pack approx. 24 ladyfinger biscuits (gluten-free if preferred)
To Assemble & Garnish:
- Unsweetened cocoa powder for dusting
- Fresh cherries and shaved dark chocolate optional
Instructions
Prepare the Cherry Mixture:
- In a saucepan, combine cherries, sugar, lemon juice, and Amaretto. Cook over medium heat for 5–7 minutes, stirring occasionally, until cherries are soft and slightly syrupy. Remove from heat and let cool completely.
Whip the Mascarpone Cream:
- In a large bowl, beat the cold cream to soft peaks. In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone until fully combined and fluffy.
Mix the Espresso Layer:
- Stir Amaretto into the cooled espresso. Pour into a shallow dish for dipping.
Assemble the Tiramisu:
- Dip ladyfingers briefly into the espresso-Amaretto mixture—just 1–2 seconds per side.
- Arrange a single layer in the bottom of an 8×8″ dish or trifle glasses.
- Spoon half the mascarpone cream over the ladyfingers.
- Add half of the cherry mixture evenly over the cream.
- Repeat layers: dipped ladyfingers, mascarpone cream, and remaining cherries.
Chill:
- Cover and refrigerate for at least 4 hours (preferably overnight) for the flavors to meld and the dessert to firm up.
Garnish & Serve:
- Before serving, dust with cocoa powder and top with shaved chocolate and a few extra cherries for a beautiful finish.
Notes:
- Don’t over-soak ladyfingers – a quick dip preserves their texture.
- Use good quality mascarpone – it makes all the difference in creaminess.
- Fresh cherries are best, but pitted frozen cherries (thawed and drained) can work in a pinch.
- For extra depth, add a splash of cherry juice to your espresso.
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