Cherry Amaretto Tiramisu Delight

This elegant Cherry Amaretto Tiramisu transforms the classic Italian dessert into something truly special by introducing the sweet tartness of cherries and the nutty warmth of amaretto. I developed this recipe after visiting a small trattoria in Rome where the chef served a cherry variation that completely changed how I thought about tiramisu. The combination of creamy mascarpone with boozy cherries creates layers of flavor that feel both indulgent and refreshing.

I originally made this for a summer anniversary dinner when I wanted something lighter than traditional tiramisu. My husband who usually skips dessert ate two servings that night, and it has become our celebration dessert ever since. The cherry and almond notes elevate it beyond everyday treats while keeping the preparation surprisingly straightforward.

Gather Your Ingredients

• Mascarpone cheese: This Italian cream cheese forms the luxurious foundation of your tiramisu. Look for authentic Italian mascarpone which has a smoother texture than domestic versions. It should be soft and spreadable straight from the refrigerator.
• Heavy cream: Provides the airy lightness when whipped into the mascarpone. Choose cream with at least 36 percent fat content for the best stability and flavor. Cold cream whips faster and holds its structure better.
• Amaretto liqueur: The almond flavored liqueur adds sophisticated depth and complements the cherries beautifully. Quality matters here so choose a brand like Disaronno or Lazzaroni for authentic almond flavor rather than artificial alternatives.
• Cherry juice: This soaks into the ladyfingers along with amaretto creating the signature moistness. Use 100 percent cherry juice without added sugars for the purest flavor. Tart cherry juice works wonderfully and adds complexity.
• Fresh cherries pitted and chopped: These jewels of fruit provide bursts of tartness throughout. Select firm cherries with deep color and no soft spots. Sweet Bing cherries work perfectly though sour cherries create interesting contrast.
• Granulated sugar: Balances the tartness of cherries and stabilizes the cream. Superfine sugar dissolves faster if you have it but regular granulated works perfectly fine with proper beating.
• Cherry preserves: Intensifies the cherry flavor and adds slight thickness to the cream mixture. Look for preserves with visible fruit pieces rather than smooth jam for better texture.
• Vanilla extract: Pure vanilla extract rounds out all the flavors and adds warmth. The real stuff makes a noticeable difference over imitation in a delicate dessert like this.
• Ladyfingers: These dry Italian cookies called savoiardi absorb the liquid perfectly without falling apart. Find crisp packaged ones rather than soft cake style ladyfingers which become too mushy.
• Cocoa powder: Dusted on top for the classic tiramisu look and slight bitter contrast. Dutch processed cocoa gives the smoothest flavor and deepest color.
• Dark chocolate shaved or grated: Adds elegant finish and textural interest. Use quality dark chocolate with at least 60 percent cacao and shave it with a vegetable peeler for beautiful curls.

How to Make It

Prepare the Mascarpone Base:

Take your large mixing bowl and add the full amount of mascarpone cheese along with the heavy cream. Make sure both ingredients are cold from the refrigerator as this helps them combine more smoothly and whip to better volume. The cold temperature keeps the fats stable which creates that cloud like texture you want in tiramisu.

Whip to Fluffy Perfection:

Attach your hand mixer or stand mixer with the whisk attachment and begin beating on medium speed. Watch as the mixture transforms from separated ingredients into a unified smooth cream. Continue beating for a full 2 to 3 minutes until you see the mixture become noticeably fluffy and lighter in color. The texture should hold soft peaks when you lift the beaters. This aeration is crucial because it creates the light dreamy consistency that makes tiramisu so special rather than dense and heavy.

Blend the Cherry Preserves Mixture:

In your small bowl, measure out the granulated sugar and add the cherry preserves. Use a fork or small whisk to mash and blend these together until the sugar begins dissolving into the preserves. This creates a flavored sweetener that distributes more evenly than adding sugar and preserves separately. The preserves add concentrated cherry flavor while the sugar provides structure to the cream.

Incorporate the Liquids and Flavorings:

Pour the amaretto liqueur, cherry juice, and vanilla extract directly into your whipped mascarpone mixture. Add the cherry preserve and sugar blend you just prepared. Return to beating on medium speed and watch carefully as these ingredients fold into the cream. Beat for about 1 minute until everything combines into a uniform pale pink mixture. The liquids will thin the cream slightly but it should still hold a thick spoonable consistency. Taste at this point and marvel at how the almond and cherry flavors dance together.

Prepare Your Cherries:

Take your fresh cherries and make sure each one is properly pitted to avoid any unpleasant surprises when eating. Chop them into pieces about the size of a small grape or slightly smaller. You want them small enough to nestle between layers but large enough to provide distinct bursts of fresh fruit flavor. Pat them gently with a paper towel if they release much juice so they do not make the layers too wet.

Assemble the First Layer:

Select your serving dish whether individual glasses, a rectangular pan, or a trifle bowl. Quickly dip each ladyfinger into a shallow dish containing a mix of extra cherry juice and amaretto if you have it, or just use the ladyfinger dry for more control over moisture. Dip for only 1 to 2 seconds per side because ladyfingers absorb liquid incredibly fast and become soggy if over soaked. Arrange them in a single layer covering the bottom of your dish. They can touch and even overlap slightly at the edges.

Add Cream and Cherry Layers:

Spoon about half of your mascarpone cream mixture over the ladyfingers spreading it evenly to the edges with an offset spatula or the back of a spoon. Scatter half of your chopped fresh cherries across this cream layer distributing them evenly so every bite gets fruit. Press them very gently into the cream so they nestle in but still remain visible.

Repeat the Layering:

Create your second layer by dipping and arranging another layer of ladyfingers just as you did before. Cover these completely with the remaining mascarpone cream mixture spreading it smooth and even. Top with your remaining fresh cherries arranging them in an attractive pattern since this will be visible through the final dusting.

Add the Finishing Touches:

Place a fine mesh sieve over your assembled tiramisu and spoon cocoa powder into it. Gently tap the side of the sieve as you move it across the surface creating an even dusting of cocoa that covers the cream layer. This classic touch adds slight bitterness that balances the sweet cream. Finally scatter your shaved dark chocolate over the top creating an elegant finish. The chocolate curls catch the light and signal that something special awaits.

Chill and Set:

Cover your tiramisu carefully with plastic wrap making sure it does not touch the cocoa dusted surface. Refrigerate for at least 4 hours though overnight is even better. This resting time allows the ladyfingers to fully absorb the moisture, the flavors to meld together, and the cream to set properly. The wait makes all the difference between good tiramisu and extraordinary tiramisu.

The cherry and amaretto combination holds a special place in my heart because these were the flavors at my grandmother's holiday table. She would make cherry cordials every Christmas and the scent of amaretto always brings me back to her kitchen. When I created this tiramisu, I thought of her immediately and how she would have loved this elegant twist on the Italian classic. The cherries add a brightness that cuts through the richness in a way that makes you want another spoonful even when you are completely full.

Flavor Boosters

This tiramisu actually benefits from being made ahead which makes it perfect for entertaining. Assemble it completely up to 24 hours before serving and keep it covered in the refrigerator. The flavors deepen and the texture becomes even more luxurious as it sits. Store any leftovers tightly covered in the refrigerator for up to 3 days. Freezing works well — freeze individual portions in airtight containers and thaw overnight in the refrigerator for best texture.

Serving Suggestions

Serve in clear glass dishes to show off the beautiful layers. Individual parfait glasses, trifle bowls, or small mason jars all create a stunning presentation. Pair with espresso or coffee, a small glass of amaretto, or a dessert wine. Garnish with a fresh cherry, mint, or chocolate shavings for a restaurant quality finish. Portions are rich so serve in smaller amounts for the perfect treat.

Creative Twists

Adapt this tiramisu through the seasons by adding cinnamon or cardamom to the cream for fall, lemon zest for spring, or layering with cherry gelatin for summer. Substitute frozen cherries when fresh are not available or use a mix of almond extract and extra cherry juice for a kid friendly version. A cream cheese and ricotta blend creates a lighter cream if mascarpone is hard to find. Enjoy experimenting with flavors and presentations to make it your own.

Cherry Amaretto Tiramisu is a celebration dessert that stands out at any gathering. Make it your signature treat and enjoy the compliments — it is truly special in every season.

Common Questions About This Recipe

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries can be substituted for fresh ones. Thaw and drain them before chopping and layering for best texture.

→ Is there an alternative to amaretto liqueur?

Almond extract diluted with water can offer a similar flavor, or you can use coffee liqueur for a twist on the classic dessert.

→ How far ahead can I assemble the dessert?

Assemble up to one day ahead to allow flavors to meld and the dessert to set properly in the refrigerator.

→ What can I use instead of ladyfingers?

Sponge cake or soft savoiardi biscuits can be good substitutes if ladyfingers are unavailable.

→ Should I whip the mascarpone mixture until stiff peaks?

No, whip the mascarpone and cream until fluffy and smooth but not overly stiff for a creamy texture in the layers.