Cherry Amaretto Tiramisu
A decadent dessert with cherry syrup, Amaretto-soaked cookies, and mascarpone cream topped with fresh cherries.
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Servings: 11
Calories: 458kcal
Cost: $18
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.
Notes
This irresistible dessert combines sweet cherry syrup with a hint of Amaretto and creamy mascarpone. The ladyfingers hold the layers together perfectly, making each bite indulgent yet light.
Nutrition
Serving: 120g | Calories: 458kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 58mg | Sodium: 47mg | Potassium: 242mg | Fiber: 2g | Sugar: 41g | Vitamin A: 827IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 0.3mg