Take the traditional Italian dessert and give it a bold, fruity upgrade with this Cherry Amaretto Tiramisu.
Featuring juicy fresh cherries soaked in almond-scented Amaretto, layered with espresso-soaked ladyfingers and a cloud-like mascarpone cream, this showstopping treat is perfect for special occasions—or anytime you want to impress.
Why You’ll Love This Recipe
Lush and flavorful – Tart cherries, nutty liqueur, and espresso bring serious flavor depth.
No baking required – Just chill and serve!
Elegant but easy – Simple steps, stunning results.
Make ahead – Best when chilled overnight, so it’s party-ready with zero stress.
Customizable – Works beautifully with frozen cherries or kirsch as an Amaretto alternative.
Ingredient Notes
For the Cherry Layer:
Fresh cherries (1 lb) – Pitted and halved; sweet cherries work best.
Amaretto liqueur (¼ cup) – Adds almond warmth and complexity.
Sugar (1 tbsp) – Helps the cherries macerate and release juices.
For the Cream Layer:
Mascarpone cheese (8 oz) – The traditional creamy base of tiramisu.
Heavy cream (1 cup) – Whipped to stiff peaks for fluffiness.
Powdered sugar (¼ cup) – Sweetens the mascarpone without graininess.
Vanilla extract (1 tsp) – Adds aromatic warmth.
Assembly:
Ladyfingers (16) – Crisp Italian cookies that soften in espresso.
Brewed espresso (½ cup, cooled) – Classic for soaking and layering.
Cocoa powder – For that signature finish.
Shaved dark chocolate (optional) – For an elegant garnish and deeper flavor.
How to Make Cherry Amaretto Tiramisu
Step 1: Macerate the Cherries
In a small bowl, combine:
1 pound halved cherries
¼ cup Amaretto
1 tablespoon sugar
Let the mixture sit for 30 minutes, stirring occasionally.
The cherries will soften and release flavorful juices.
Step 2: Make the Mascarpone Filling
In a large mixing bowl, whisk together:
8 oz mascarpone cheese
¼ cup powdered sugar
1 tsp vanilla extract
In a separate bowl, whip 1 cup heavy cream to stiff peaks.
Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy. Set aside.
Step 3: Assemble the First Layer
Quickly dip 8 ladyfingers into cooled espresso, one at a time—just enough to soak, not soggy.
Arrange in a single layer in a square or rectangular serving dish.
Spread half of the mascarpone mixture over the ladyfingers.
Top with half of the cherry mixture, spreading evenly.
Step 4: Repeat and Finish
Repeat with another layer of espresso-dipped ladyfingers, mascarpone filling, and the remaining cherries.
Dust the top with cocoa powder using a fine sieve.
For a finishing touch, add shaved dark chocolate if desired.
Step 5: Chill Before Serving
Cover and refrigerate for at least 4 hours, or overnight for best results.
This allows the layers to meld and firm up.
Serving Suggestions
Top with extra cherries for presentation.
Pair with Amaretto or espresso for a refined dessert experience.
Serve in individual glasses for a dinner-party twist.
Variations & Tips
No Amaretto? Use kirsch or cherry juice for an alcohol-free version.
Frozen cherries work in a pinch—just thaw and drain first.
Double the recipe for a crowd and build in a 9×13 dish.
Make mini versions in small jars or ramekins for portion control.
FAQs
Can I use frozen cherries?
Yes, just thaw and drain them well before macerating.
What if I don’t have mascarpone?
Try a mix of cream cheese and sour cream as a substitute, but the flavor and texture will differ slightly.
How long does tiramisu last in the fridge?
It stays fresh for up to 3 days, but is best served within 24–48 hours.
Can I make this alcohol-free?
Absolutely! Swap the Amaretto for cherry juice or a splash of almond extract mixed with water.
Why chill it so long?
It allows the ladyfingers to soften and the cream to firm up—essential for that perfect slice.
Final Thoughts
This Cherry Amaretto Tiramisu is elegant yet effortless.
With bold flavors, creamy texture, and eye-catching layers, it’s the kind of dessert you’ll make once and crave forever.
Perfect for holidays, date nights, or whenever you want a taste of indulgent luxury—no baking required.
