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Cherry Amaretto Tiramisu Recipe

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★★★★★

4.7 from 61 reviews

Cherry Amaretto Tiramisu is a luscious twist on the classic Italian dessert, featuring layers of cherry-soaked ladyfingers and a creamy mascarpone filling infused with cherry syrup and Amaretto liqueur. This no-bake treat combines fresh cherry syrup, whipped cream, and the nutty essence of Amaretto to create a delightful dessert perfect for special occasions or any time you crave an elegant, fruity tiramisu.

Ingredients

Scale

Cherry Syrup

  • 4 cups pitted and halved fresh red cherries (about 22 ounces)
  • 1/3 cup water
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon juice

Filling

  • 1 ½ cup heavy cream
  • 16 ounces mascarpone cheese
  • ¾ cup granulated sugar
  • 2/3 cup cherry syrup (from recipe above)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 2–4 Tablespoons Amaretto liqueur (such as Disaronno)

Instructions

  1. Make the Cherry Syrup: Place cherries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the cherries to release their juices. Bring the mixture to a simmer, reduce heat to medium-low, and simmer for about 2 minutes to soften the cherries further.
  2. Strain the Cherry Juice: Remove the pan from heat and pour the cherry mixture into a fine-mesh strainer over a glass measuring cup. Press the cherries firmly with the back of a ladle or spoon to extract as much juice as possible. Discard the solids and return the juice to the saucepan.
  3. Cook the Syrup: Add sugar and lemon juice to the cherry juice and bring to a boil. Simmer for 2 minutes to thicken slightly. Remove from heat and chill in the refrigerator until completely cooled.
  4. Prepare the Whipped Cream: In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer to a separate bowl and set aside.
  5. Make the Mascarpone Filling: Replace the whisk with the paddle attachment. Add mascarpone cheese, sugar, 2/3 cup of chilled cherry syrup, vanilla, and almond extract to the mixer bowl. Beat on high speed until smooth and combined. Add about half of the whipped cream and beat until incorporated, then gently fold in the remaining whipped cream for a light, airy texture.
  6. Flavor the Remaining Syrup: Mix 2 tablespoons Amaretto liqueur into the remaining cherry syrup. Taste and add up to 4 tablespoons total based on preference for a rich amaretto flavor.
  7. Assemble the Tiramisu: Quickly dip ladyfingers one at a time into the cherry syrup until soaked but not soggy. Arrange an even layer (two rows of six) in an 8-inch square dish.
  8. Layer Filling and Ladyfingers: Spread half of the mascarpone filling evenly over the ladyfingers. Add another layer of syrup-soaked ladyfingers on top.
  9. Finish with Filling: Spread half of the remaining filling on top. Transfer the last portion of filling to a pastry bag fitted with a large round tip (or use a ziplock bag with a corner cut off) and pipe it evenly over the top layer for a decorative finish.
  10. Chill: Cover and refrigerate the tiramisu for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set before serving.

Notes

  • Use fresh cherries when in season for the best flavor, or substitute frozen cherries, thawed and drained.
  • Do not oversoak the ladyfingers to prevent them from becoming mushy; a quick dip is sufficient.
  • The dessert tastes best after chilling overnight, which enhances the melding of flavors.
  • If you prefer a non-alcoholic version, omit the Amaretto and add a teaspoon of almond extract to the syrup instead.
  • For a more intense cherry flavor, increase the lemon juice slightly to balance sweetness in the syrup.

Keywords: cherry tiramisu, amaretto tiramisu, no-bake tiramisu, cherry dessert, mascarpone dessert, Italian dessert

Find it online: https://leofoster.com/cherry-amaretto-tiramisu-recipe/