This Cherry Amaretto Tiramisu is a luxurious twist on the classic Italian dessert. Layers of espresso-soaked ladyfingers, creamy mascarpone, and sweet cherry-amaretto compote make it an unforgettable treat perfect for any special occasion.
Ingredients
For the cherry-amaretto filling:
- 2 cups pitted cherries (fresh or frozen)
- 1/3 cup sugar
- 2 tbsp Amaretto liqueur
- 1 tsp lemon juice
For the cream layer:
- 1 1/4 cups heavy cream
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Other layers:
- 1 1/2 cups strong brewed espresso or coffee, cooled
- 2 tbsp Amaretto liqueur
- 24-30 ladyfinger biscuits (savoiardi)
- Dark chocolate shavings (optional, for garnish)
- Fresh cherries (for topping, optional)
Instructions
- Make the cherry compote:
In a saucepan, combine cherries, sugar, lemon juice, and Amaretto. Simmer over medium heat for 8–10 minutes, stirring often, until the cherries soften and release juices. Let it cool completely. - Prepare the cream:
In a large bowl, beat the heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fully combined. - Assemble the tiramisu:
Mix the espresso with Amaretto in a shallow dish. Quickly dip each ladyfinger in the mixture (1–2 seconds) and place a layer in the bottom of a dish (8×8 inch or similar). - Layer it up:
Spread half of the mascarpone cream over the ladyfingers. Spoon half the cherry-amaretto mixture over the cream. Repeat layers: dipped ladyfingers, cream, and remaining cherry mixture. - Chill and serve:
Cover and refrigerate for at least 6 hours, preferably overnight. Before serving, top with dark chocolate shavings and fresh cherries if desired.
Tips for Best Results
- Don’t over-soak the ladyfingers—they’ll get soggy.
- Use cold cream and mascarpone for easier whipping.
- Fresh cherries offer the best texture, but frozen ones work too.
This Cherry Amaretto Tiramisu brings bold cherry flavor, creamy richness, and a hint of almond to every bite. It’s a modern dessert with old-world charm.
