Cherry Amaretto Tiramisu Dessert

Cherry Amaretto Tiramisu takes a beloved Italian classic and dresses it up with the sweet-tart pop of cherries and the warm hug of almond-flavored amaretto. This is my go-to dessert when I want to impress with something elegant but secretly easy: no baking and plenty of bold flavor layers that always have friends reaching for seconds.

I whipped this up for a holiday dinner when I wanted something festive but not fussy. My husband raved so much he asked for it as his birthday cake substitute.

Ingredients

• Heavy cream: The heart of the cream layer makes everything cloudlike Select a brand with high fat for best texture
• Mascarpone cheese: Italian soft cheese with rich flavor and creaminess Let it come to room temperature for easy mixing
• Powdered sugar: Dissolves smoothly without grittiness Use fresh for super smooth cream
• Vanilla extract: Brings out all the other flavors Pure extract if you can find it
• Strong brewed espresso or coffee: Deepens the flavor foundation Good strong brew is key but decaf works too
• Amaretto liqueur: Adds depth and almond nuance Choose a quality liqueur for best aroma
• Ladyfinger cookies: Savoiardi style gives authentic lift Look for ones that are crisp and light nothing soggy
• Cherry preserves or cherry pie filling: Bursts of fruity sweetness Try to choose preserves packed with real cherries not just jelly
• Fresh cherries: Bright flavor and juicy bite Pick ones that are plump and shiny with no bruises
• Cocoa powder: Bitter dusting for classic tiramisu finish Natural or Dutch processed both work
• Shaved chocolate or sliced almonds: For extra crunch optional but lovely Finish with good quality chocolate or toasted nuts if desired

Step-by-Step Instructions

Make the Cream Layer:

Whip the heavy cream in a large chilled bowl with a hand mixer on medium speed until you see soft peaks that hold their shape but tip over gently. Add the mascarpone cheese using a spatula to break it up then the powdered sugar and vanilla. Beat until the mixture is completely smooth and the consistency is thick creamy and holds soft mounds.

Prepare the Soaking Liquid:

Brew espresso or strong coffee and let it cool completely. In a shallow wide bowl pour the espresso then stir in the amaretto. The mixture should be cool so the ladyfingers do not lose structure.

Dip the Ladyfingers:

Working one at a time quickly dip each ladyfinger into the espresso mixture for about one second per side. Do not let them soak as they will fall apart. Lay dipped cookies in a single layer snugly into the bottom of a 9 by 9 inch dish.

Layer the Cream:

Dollop half of the mascarpone cream mixture over the ladyfingers and use an offset spatula to gently spread it all the way to the edges without shifting the cookies below.

Add the Cherry Layer:

Spoon half the cherry preserves over the cream and scatter half the sliced or halved fresh cherries on top. Spread as evenly as possible for bursts of cherry flavor in each bite.

Repeat the Layers:

Add another layer of dipped ladyfingers pressing them gently. Spread with the rest of the mascarpone cream and finish with the remaining cherry preserves and fresh cherries.

Chill and Set:

Cover the dish tightly with plastic wrap and refrigerate for at least six hours or overnight. This time allows the flavors to meld and the texture to set to perfect scoopable slices.

Finish with Garnish:

Right before serving use a fine mesh sieve to dust the top generously with cocoa powder. Add extra fresh cherries and sprinkle with shaved chocolate or almonds as desired for a beautiful finish.

Serve:

Slice into portions with a long sharp knife for the cleanest edges. Use a flat spatula to lift out each piece and serve chilled on dessert plates.

Save

My favorite touch is the almond scented amaretto with real cherries. I remember my daughter picking out the prettiest cherries to decorate the top for Easter one year and everyone agreed it was almost too pretty to slice.

Storage Tips

Keep the tiramisu covered with plastic wrap or an airtight lid in the refrigerator for up to four days. For longer storage slice into individual servings and freeze on a tray before moving to an airtight container. Thaw slices gently in the fridge for a few hours before enjoying.

Ingredient Substitutions

Mascarpone can be swapped for full fat cream cheese if needed though the texture will be a bit tangier. If you want a non alcoholic version use half a teaspoon almond extract mixed into the coffee instead of amaretto. Any berry preserves will work in place of cherries if you want variety.

Serving Suggestions

Serve cold straight from the fridge ideally with a few extra cherries or a dusting of chocolate. It also pairs beautifully with a shot of espresso or a small glass of amaretto as a dessert drink.

Cultural and Historical Context

Classic tiramisu started in Northern Italy with simple flavors of coffee and cocoa. Over the years many families have created their own twists adding fruit or liqueurs to suit local traditions or favorite ingredients. This cherry and almond version pays tribute to both Italian roots and the burst of fruit you find in summer desserts.

Recipe FAQs

→ Can I make this without alcohol?

Absolutely! Replace the amaretto with 1/2 teaspoon almond extract for an alcohol-free treat with similar almond notes.

→ How far in advance can I prepare this dessert?

Assemble up to 24 hours in advance to let the flavors meld and the cream set for optimal texture and taste.

→ What can I use instead of cherry preserves?

Try raspberry or strawberry preserves for a different fruit twist, or simmer fresh or frozen cherries to make a quick compote.

→ Can this be frozen for later?

Yes, freeze individual portions and thaw in the refrigerator before serving for a cool, creamy treat anytime.

→ Is it necessary to use mascarpone?

Mascarpone provides classic flavor and texture, but you can substitute with full-fat cream cheese for a slightly tangier result.