Cherry Amaretto Tiramisu
Probably by now, you know that my favorite way of elevating desserts is by taking a classic and putting my twist on it. Take this Cherry Amaretto Tiramisu, its vibrant cherry flavor will captivate you from the first bite. The cookies are soaked in a cherry amaretto sauce, and the cream is made with juicy, fresh cherries, transforming the classic into a luxuriously indulgent treat.
Tiramisu is one of my favorite desserts, mainly because it’s timeless, effortless, and versatile. I enjoy customizing it, as I did with this Aperol Spritz Tiramisu and the Limoncello Tiramisu. Playing with the flavors is so easy, and every time I am utterly impressed with the concoction I make. I can adapt this dessert to any occasion or craving I may have.
Table of contents
The dessert is spiked with aromatic Amaretto liquor, which adds a lovely almond flavor to the cherry syrup. The plump biscuits soak up this sweet and boozy cherry sauce goodness, infusing the cake with a sophisticated and delicate taste. This no-bake dessert is perfect for summer barbecues, pool parties, and get-togethers, especially since it can be made in advance without needing to turn on the oven.
Why you will love this recipe
- It tastes like cherry cookies: With sweet cherry syrup and amaretto liqueur-dipped cookies sandwiched between cherry-flavored mascarpone cream, this dessert is the best!
- No baking needed: No need to turn on the oven and heat the house, so it is excellent for summer.
- Perfect for brunch: I love serving it at my ladies’ brunch on Sundays with my cherry smoothies.
- Nobody will get drunk: Don’t worry about having a hangover after eating this because there is not enough liquor in it to get anyone drunk. However, I do make an alcohol-free version for the kids and those who do not drink alcohol.
What you will need
- Savoiardi ladyfingers: Be sure to get the crisp ones, specifically made for this type of recipe. The soft ones will soak up too much liquid and become soggy. I use about 24 cookies.
- For the syrup: I use Disaronno Amaretto liqueur, but any kind will work. I also use freshly squeezed lemon juice and bottled water for mixing. Additionally, sugar and fresh organic cherries, pitted and halved. But frozen cherries will work if that is all that is available.
For the cream
- Cheese: Mascarpone is thick and rich, with a lightly sweet flavor that pairs well with the cherry and Amaretto flavors.
- Wet ingredients: Heavy cream is essential for thickening the filling. Cherry syrup is the main flavoring in this filling. It adds a tangy sweetness to the mascarpone.
- Fruit: I also chop up fresh cherries to add more flavor and texture to the cream.
- Dry ingredients: White granulated sugar is the perfect sweetener for this filling.
- Flavorings: I use vanilla and almond extract to add both fruity and nutty flavors to the filling.
How to make
Make the cherry juice: First, add the cherries and water to a medium saucepan over medium-high heat and crush the cherries using a potato masher. Once they come to a simmer, I turn the heat to medium-low and simmer for about two minutes.
Drain: Then, I drain the cherries over a bowl, pressing them with the back of a ladle before discarding the solids.
Boil: I pour the liquid back into the pot, adding the lemon juice and sugar, and bring it to a boil. I then simmer it for an additional 5-8 minutes. Finally, I let it chill until it is completely cool. After that, I stir in the Amaretto liquor into the mixture.
Make the filling: I whip the heavy cream in a stand mixer until stiff peaks form. Then, I scoop that into a separate bowl and use the paddle attachment to mix the mascarpone, sugar, vanilla, almond extract, and two-thirds of the cherry syrup on high speed until it is well combined. I scoop about a cup of the whipped cream into the mix and continue beating it until it is incorporated. Then, I gently fold in the remaining whipped cream.
Assemble the cake: After that, I dip the cookies into the syrup for five seconds each, placing them at the bottom of an 8-inch dish. Then, I spread half of the filling on top. I dip the other cookies in the syrup and then place them on top of the filling before spreading a layer of cream on top.
Final touch: The remaining filling is transferred to a pastry bag fitted with a large tip to pipe evenly on top of the tiramisu.
Chill and serve: I recommend chilling it for at least six hours or overnight, and serving it with a drizzle of cherry sauce and fresh cherries.
Expert tip
Getting the right cookies
The most essential part of tiramisu may be the sauce to dip the cookies. However, the cookies are just as necessary because they must be crisp enough to soak up the sauce and yet remain hard enough to provide a structure for the dessert. I use Savoiardi Ladyfinger cookies that have the name Savoiardi on the package. They are specially designed to absorb liquid without falling apart. The softer ones are good for eating, but they will absorb the sauce and remain soggy.
More tips to consider:
- Use a fine mesh sieve to strain the cherries for the best results.
- Also, be sure to mash the cherries as much as possible to extract the maximum juice from them. I suggest using a potato masher.
- Instead of a piping bag, fill a sandwich bag with the remaining filling. Then, cut off the corner and squeeze it out.
- I do not add the liqueur to the cherry juice until after I make the filling, but it can be added beforehand to infuse the amaretto flavor into the filling.
- The cookies may have to be cut to fit into the pan. I suggest cutting them after they are dipped because they are easier to cut that way without breaking them.
- Dipping the cookies for exactly five seconds has worked perfectly for me.
Recipe variations and add-ins:
- Extra Cherry Filling: Add a layer of my homemade cherry pie filling to the middle of this cake for an extra burst of cherry flavor.
- Other fruits: Add some more fruit, such as raspberries, strawberries, and blackberries, for an extra flavor boost.
- Sweet toppings: Drizzle on some melted chocolate or syrup for a sweeter taste. I like using melted dark chocolate.
- Caramel sauce: To make this dessert even richer and decadent, I sometimes add a bit of my caramel sauce on top.
- Lighter topping: For a lighter topping, use my easy homemade whipped cream recipe. It only takes 15 minutes and three ingredients.
Serving suggestions:
This is such a fancy dessert, I like to serve it during celebrations and other special occasions. I recently presented it to my in-laws for their 50th anniversary after a dinner of my luscious cherry pork chops. These tender and juicy chops are both sweet and tangy, as well as savory, and take only about 30 minutes to prepare. They were in awe of this cherry amaretto tiramisu, too, and made me promise to make it for them again next year.
To make this dessert suitable for children and others who do not consume alcohol, I omit the amaretto from the cherry sauce. It still tastes incredible. If I want the amaretto flavor in the syrup, I add a teaspoon of almond extract. I like to serve it with my homemade no-churn cherry ice cream. It is simple to make with just a few cherries, milk, sugar, and cream, without needing an ice cream machine. But make it the day before so it has time to freeze.
How to store leftovers:
- Refrigerate: Keep leftover tiramisu in a sealed container in the fridge for up to three days.
- Freezing: Wrap individual slices in plastic wrap and place them in freezer bags if there is a lot left over. They will stay fresh for several months.
- Defrost: Thaw overnight in the refrigerator for optimal texture and flavor.
Frequently asked questions
The mascarpone filling can become grainy if it has been whipped too much. Since it contains a lot of fat, it is prone to separation if stirred too roughly or for too long. Separation leads to a curdled texture with a gritty feel. If the mascarpone is too cold and mixed with warm syrup, it can also separate. Ensure the syrup is completely cooled before combining it with the other ingredients.
First, ensure the mascarpone is full-fat. Using low-fat or fat-free mascarpone cheese can cause the filling to be runny because it lacks the fat needed to prevent separation. Additionally, as I mentioned earlier, avoid stirring it too much, as this can cause it to separate. When adding the eggs, gently fold them in so they will not collapse.
The best way to help your cherry amaretto tiramisu if it is runny is to let it chill for about 24 hours to see if that helps. If that does not solve the problem, try freezing it for 20 to 30 minutes. Another way I have had some success is by using paper towels or napkins to absorb excess moisture. If all of those tricks fail, separate them into small portions and put them into glasses or ramekins.
If the cookies are still soggy after eight hours of chilling, it is possible that they just absorbed too much liquid. If they are left in the sauce for too long, they will remain soggy, no matter how long they are left to dry. But not dipping them long enough will leave them too dry and tasteless. I have found that using Savoiardi ladyfingers, dipping them for exactly five seconds is perfect.
More crowd pleasing cakes to try:
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Cherry Amaretto Tiramisu
Ingredients
Cherry Amaretto syrup:
- 4 cups fresh cherries pitted and halved
- 1/3 cup water
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 4 tablespoons Amaretto liqueur
Cherry mascarpone cream:
- 1 1/2 cup heavy cream cold
- 16 ounces mascarpone cheese room temperature
- 1/2 cup granulated sugar
- 1/2 cup Cherry Amaretto syrup from above
- 1 tablespoon Amaretto liqueur
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup pitted cherries chopped
For the cake:
- 1 package Savoiardi ladyfingers about 24
Instructions
Make the Cherry Amaretto syrup:
- In a medium saucepan over medium-high heat, add the halved, pitted cherries and water.
- Mix the ingredients together and use a fork to crush the cherries. Allow the mixture to simmer for about 2 minutes.
- Remove the pan from heat and pour the mixture through a fine-mesh strainer set over a bowl. Using the back of a spoon, press to squeeze all the juice. Discard the solids; you only need the juice.
- Return the cherry juice to the pan, add the sugar and lemon juice. Bring the mixture to a boil and simmer for 5-8 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let it cool completely before using it.
- Add the Amaretto liqueur to the cooled cherry syrup.
Cherry mascarpone cream:
- In a chilled bowl, whip the heavy cream until stiff peaks form.
- In another bowl, using a mixer fitted with the paddle attachment, beat the mascarpone, sugar, 1/2 cup cherry syrup, Amaretto, vanilla, and almond extract on high until smooth and combined.
- Add a cup of the whipped cream and continue beating until incorporated, gently adding the remaining whipped cream.
- Using a rubber spatula, stir in the chopped cherries.
Assemble Tiramisu:
- One at a time, dip the ladyfingers into the cherry syrup until they are just soaked, and arrange them in an even layer on the bottom of the prepared pan.
- Spread half of the cherry mascarpone filling on top and add another layer of soaked ladyfingers, followed by another layer of cream.
- Transfer the remaining cream to a pastry bag fitted with a large round tip and pipe the filling evenly over the cake.
- Cover and refrigerate for at least 6 hours or overnight.
- Serve chilled, with a drizzle of cherry sauce and fresh cherries.
Notes
Getting the right cookies
The most essential part of tiramisu may be the sauce to dip the cookies. However, the cookies are just as necessary because they must be crisp enough to soak up the sauce and yet remain hard enough to provide a structure for the dessert. I use Savoiardi Ladyfinger cookies that have the name Savoiardi on the package. They are specially designed to absorb liquid without falling apart. The softer ones are good for eating, but they will absorb the sauce and remain soggy.More tips to consider:
- Use a fine mesh sieve to strain the cherries for the best results.
- Also, be sure to mash the cherries as much as possible to extract the maximum juice from them. I suggest using a potato masher.
- Instead of a piping bag, fill a sandwich bag with the remaining filling. Then, cut off the corner and squeeze it out.
- I do not add the liqueur to the cherry juice until after I make the filling, but it can be added beforehand to infuse the amaretto flavor into the filling.
- The cookies may have to be cut to fit into the pan. I suggest cutting them after they are dipped because they are easier to cut that way without breaking them.
- Dipping the cookies for exactly five seconds has worked perfectly for me.