This Cherry Amaretto Tiramisu layers soft mascarpone cream with bright, boozy cherries and tender ladyfingers for a dessert that's rich without being heavy. I first made this for my sister Lina's birthday last spring, and she declared it better than any tiramisu she'd had at a restaurant. The Amaretto adds warmth, the cherries bring a little tartness, and everything comes together in the fridge overnight. It's easier than you'd think, and the homemade cherry syrup makes all the difference.
If you love creamy, no-bake desserts like this, you might also enjoy my Homemade Oatmeal Cream Pies or the silky texture of Ricotta Cannoli Squares. And if you're a fan of fruity, make-ahead treats, my Ambrosia Fruit Salad Recipe is always a hit at gatherings.
Why You'll Love This Italian Cherry Amaretto Tiramisu
This Cherry Amaretto Tiramisu gives you all the elegance of a classic Italian dessert with a fruity twist that feels special. The cherry mascarpone cream is velvety and not too sweet, and the homemade Amaretto cherry syrup soaks into the ladyfingers just enough to keep them soft but not soggy. It's a no-bake Cherry Amaretto Tiramisu that comes together in about an hour, then chills while you go about your day. The flavors get even better after sitting overnight, so it's perfect for making ahead. You get bakery-style results at home, and everyone always asks for the recipe.
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Cherry Amaretto Tiramisu Ingredients
Here's everything you need to make this Cherry Amaretto Tiramisu dessert from scratch.
See Recipe Card Below This Post For ingtedient Quantites
Cherry Amaretto Syrup:
- Fresh cherries : These break down into a rich, fruity syrup that soaks into the ladyfingers. Fresh cherries give the best flavor, but you can use frozen in a pinch.
- Water : Helps release the cherry juice as the fruit simmers.
- Granulated sugar : Sweetens the syrup and helps it thicken as it reduces.
- Lemon juice : Brightens the flavor and balances the sweetness.
- Amaretto liqueur : Adds a warm almond flavor that pairs beautifully with cherries.
Cherry Mascarpone Cream:
- Heavy cream : Whips up light and airy to keep the mascarpone cream from feeling too dense.
- Mascarpone cheese : The creamy base of the filling. Let it sit out for 30 minutes so it blends smoothly.
- Granulated sugar : Sweetens the cream without overpowering the cherry flavor.
- Cherry Amaretto syrup : Infuses the cream with cherry flavor and a hint of almond.
- Amaretto liqueur : A little extra adds depth.
- Vanilla extract : Rounds out the flavor.
- Almond extract : Enhances the Amaretto's almond notes. Use it sparingly, as it's strong.
- Pitted cherries : Stirred into the cream for bursts of fresh cherry flavor.
For the Cake:
- Savoiardi ladyfingers : These Italian cookies are dry and spongy, perfect for soaking up the cherry syrup. Look for them in the cookie aisle or an Italian market.
How to Make Cherry Amaretto Tiramisu
Follow these steps to build your Cherry Amaretto Tiramisu with cherries layer by layer.
Make the Cherry Amaretto Syrup: Combine the halved cherries and water in a medium saucepan over medium-high heat. Mash the cherries with a fork as they start to soften, then let them simmer for about 2 minutes. Remove the pan from the heat and strain the mixture through a fine-mesh sieve, pressing hard to get all the juice. Toss the solids. Return the juice to the pan, add the sugar and lemon juice, and bring everything to a boil. Lower the heat and let it simmer for 5 to 8 minutes, stirring now and then, until the syrup thickens enough to coat the back of a spoon. Let it cool completely, then stir in the Amaretto.
Prepare the Cherry Mascarpone Cream: In a chilled bowl, whip the heavy cream with a mixer until stiff peaks form. Set it aside. In another large bowl, beat the mascarpone, sugar, ½ cup of the cherry syrup, Amaretto, vanilla, and almond extract until the mixture is smooth and well combined, about 2 minutes. Gently fold in 1 cup of the whipped cream to lighten the mascarpone mixture, then fold in the rest of the whipped cream until everything is just incorporated. Stir in the chopped cherries.
Assemble the Tiramisu: Dip each ladyfinger into the cherry syrup for about 5 seconds, turning once so both sides get soaked but not mushy. Arrange a single layer of soaked ladyfingers at the bottom of your pan, breaking them to fit if needed. Spread half of the mascarpone mixture evenly over the ladyfingers. Add another layer of soaked ladyfingers, then spread the remaining mascarpone mixture on top. If you have extra cream, transfer it to a pastry bag and pipe decorative swirls over the surface.
Refrigerate: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight. The tiramisu needs this time for the layers to set and the flavors to blend together.
Serve: Slice into squares and serve chilled. Drizzle a little extra cherry syrup over each piece and garnish with fresh cherries if you like.
Substitutions and Variations
You can adjust this Cherry Amaretto Tiramisu recipe to fit what you have on hand or your personal taste.
- No Amaretto? Use brandy, rum, or even cherry liqueur. For a non-alcoholic version, replace the Amaretto with almond extract (use just ½ teaspoon total) and a splash of cherry juice.
- Frozen cherries work: If fresh cherries aren't in season, use frozen. Thaw them first and drain off any excess liquid before cooking.
- Make it chocolatey: Dust each layer of mascarpone cream with a little cocoa powder for a chocolate cherry tiramisu.
- Swap the ladyfingers: If you can't find Savoiardi, use soft sponge cake cut into strips. Just dip them quickly so they don't fall apart.
- Less sugar: Cut the sugar in the mascarpone cream to ⅓ cup if you prefer a less sweet dessert.
Equipment For Cherry Amaretto Tiramisu
Here's what you'll use to make this Cherry Amaretto Tiramisu dessert.
- Medium saucepan: For cooking down the cherries into syrup.
- Fine-mesh strainer: To separate the juice from the cherry solids.
- Large mixing bowls: One for whipping cream, one for the mascarpone mixture.
- Mixer with paddle attachment: Makes whipping cream and beating mascarpone much easier.
- Chilled bowl for whipping cream: Cold tools help the cream whip up faster and hold its shape.
- Rubber spatula: For folding the whipped cream into the mascarpone gently.
- Pastry bag (optional): If you want to pipe the top layer for a prettier presentation.
How to Store Cherry Amaretto Tiramisu
This dessert keeps beautifully in the fridge, which makes it perfect for making ahead.
- Refrigerator: Cover the pan tightly with plastic wrap and store for up to 3 days. The flavors actually get better after a day or two.
- Freezer: You can freeze this for up to 1 month. Wrap the whole pan in plastic wrap, then foil. Thaw it in the fridge overnight before serving. The texture might be slightly softer after freezing, but it'll still taste great.
- Leftovers: Keep any leftover slices in an airtight container in the fridge. They'll stay fresh for 2 to 3 days.
Serving Suggestions
This Cherry Amaretto Tiramisu with ladyfingers is rich and satisfying on its own, but here are a few ways to serve it.
- Pair it with a hot cup of espresso or a glass of dessert wine like Moscato.
- Serve it alongside my S'mores Brownie Pie Recipe for a dessert spread that offers something for everyone.
- Top each slice with a dollop of whipped cream and a few extra fresh cherries.
- For a summer dinner party, serve it with Buttermilk Pie: Southern Comfort in Every Slice so guests can choose between fruity or classic.
Expert Tips
- Don't over-soak the ladyfingers. Five seconds per side is enough. If they're too wet, your Cherry Amaretto Tiramisu will be mushy instead of soft and layered.
- Use room-temperature mascarpone. Cold mascarpone is hard to beat smooth, and you'll end up with lumps. Let it sit out for 30 minutes before you start.
- Fold gently. When you add the whipped cream to the mascarpone mixture, fold it in slowly with a spatula. Overmixing will deflate the cream and make the filling dense.
- Chill overnight if you can. The longer this sits, the better the flavors meld. Six hours is the minimum, but overnight is ideal.
- Save some syrup for drizzling. The extra cherry syrup on top adds a burst of flavor and makes the presentation look restaurant-quality.
FAQ
Can amaretto be used in tiramisu?
Yes, Amaretto works beautifully in Cherry Amaretto Tiramisu. It adds a warm almond flavor that complements the mascarpone and cherries without overpowering them. Just don't use too much, or it can taste too boozy.
Do cherry and amaretto go together?
Absolutely. Cherries and Amaretto are a classic pairing. The almond notes in Amaretto bring out the sweetness in cherries and add depth to the fruit's bright flavor.
What are common tiramisu mistakes?
The biggest mistakes are over-soaking the ladyfingers, using cold mascarpone that won't blend smoothly, and not chilling the dessert long enough. Also, if you overmix the whipped cream into the mascarpone, the filling can turn dense instead of light.
What's the secret to a great tiramisu?
The secret is balance. You want the ladyfingers soaked just enough to be soft but not soggy, the mascarpone cream light and smooth, and the flavors well-blended. Chilling it overnight helps everything come together. Using quality ingredients like fresh mascarpone and real Amaretto makes a big difference too.
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Pairing
These are my favorite dishes to serve with Cherry Amaretto Tiramisu
Cherry Amaretto Tiramisu
Equipment
- 1 Medium saucepan For cooking down the cherries into syrup.
- 1 Fine-mesh strainer To separate the juice from the cherry solids.
- 2 Large mixing bowls One for whipping cream, one for the mascarpone mixture.
- 1 Mixer with paddle attachment Makes whipping cream and beating mascarpone much easier.
- 1 Chilled bowl for whipping cream Cold tools help the cream whip up faster and hold its shape.
- 1 Rubber spatula For folding the whipped cream into the mascarpone gently.
- 1 Pastry bag (optional) If you want to pipe the top layer for a prettier presentation.
Ingredients
Cherry Amaretto Syrup:
- 4 cups fresh cherries pitted and halved Use ripe cherries for the best flavor
- ⅓ cup water For simmering the cherries
- ½ cup granulated sugar To sweeten the syrup
- 1 tablespoon lemon juice Adds tartness
- 4 tablespoons Amaretto liqueur For a rich almond-flavored kick
Cherry Mascarpone Cream:
- 1 ½ cups heavy cream Chilled for whipping
- 16 ounces mascarpone cheese room temperature For creamy texture
- ½ cup granulated sugar To sweeten the cream
- ½ cup Cherry Amaretto syrup From above, adds flavor
- 1 tablespoon Amaretto liqueur Enhances flavor
- 1 teaspoon vanilla extract For depth of flavor
- ½ teaspoon almond extract Gives a subtle nutty flavor
- 1 cup pitted cherries chopped Fresh cherries for texture
For the Cake:
- 1 package Savoiardi ladyfingers about 24 The traditional Italian cookie perfect for soaking
Instructions
- In a medium saucepan over medium-high heat, combine halved cherries and water. Mix well and crush the cherries with a fork. Let the mixture simmer for about 2 minutes.
- Remove the saucepan from heat, and strain the mixture through a fine-mesh strainer over a bowl. Press the back of a spoon to squeeze out all the juice. Discard the solids.
- Return the cherry juice to the pan. Add sugar and lemon juice. Bring to a boil and simmer for 5-8 minutes, stirring occasionally until it thickens slightly. Remove from heat and allow to cool completely.
- Once cooled, stir in the Amaretto liqueur.
- In a chilled bowl, whip the heavy cream until stiff peaks form.
- In another bowl, use a mixer with the paddle attachment to beat together mascarpone cheese, sugar, ½ cup of the cherry syrup, Amaretto liqueur, vanilla, and almond extract until smooth and fully combined.
- Add 1 cup of the whipped cream to the mascarpone mixture and continue beating. Gently fold in the remaining whipped cream.
- Use a rubber spatula to stir in the chopped cherries.
- One at a time, dip each ladyfinger into the cherry syrup for about 5 seconds and arrange them in an even layer in the prepared pan.
- Spread half of the cherry mascarpone cream mixture over the ladyfingers. Add another layer of soaked ladyfingers on top, followed by the remaining cream.
- Transfer the remaining cream to a pastry bag fitted with a large round tip and pipe the cream evenly over the top.
- Cover the tiramisu and refrigerate for at least 6 hours or overnight.
- Serve chilled with a drizzle of cherry syrup and fresh cherries on top.
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