Cherry Amaretto Tiramisu
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.
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.
Tried this recipe?Let us know how it was!
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