Indulge in Cherry Amaretto Tiramisu for a Delightful Twist

Hey, you—yeah, you with the sweet tooth and questionable self-control when it comes to dessert. If you love tiramisu but want something a little brighter and fruitier, this Cherry Amaretto version will win you over. I stumbled on this recipe the first time during a summer potluck, and yes, I took all the compliments like I earned them. You’re about to get a recipe, practical tips, and a few cheeky notes from me. FYI, I once linked to an article about hydrating foods and drinks that pairs nicely with lighter desserts.

Why You’ll Love This Recipe

Here’s why this version stands out and why you should make it this weekend.

• Bright fruitiness from cherries balances the classic creaminess.
• Amaretto adds nutty warmth without overpowering the mascarpone.
• Ladyfingers soak up espresso and Amaretto for perfect texture.
• Make-ahead friendly: you can prepare it a day ahead and relax.
• Looks fancy but actually easy — great for impressing without sweat.

Ingredients You’ll Need

• 2 cups fresh cherries (pitted and halved),
• 3 tbsp granulated sugar,
• ¼ cup Amaretto liqueur,
• 1 tbsp lemon juice,
• 1 cup heavy cream (cold),
• 1 cup mascarpone cheese (at room temperature),
• ⅓ cup powdered sugar,
• 1 tsp vanilla extract,
• ¾ cup brewed espresso (cooled),
• 2 tbsp Amaretto liqueur,
• 1 pack (approx. 24) ladyfinger biscuits,
• unsweetened cocoa powder (for dusting),
• fresh cherries and shaved dark chocolate (optional garnishes)

Ingredient and Method

This section gives a clear snapshot so you know what each ingredient does and why the method matters. Cherries bring acidity and texture, Amaretto adds almond notes, and mascarpone delivers the lush cream. Follow the method steps in order: macerate fruit, whip cream, assemble quickly, then chill so flavors meld and the layers set.

How to Make (Step-by-Step)

STEP 1 — Prep the cherries

Pit and halve the cherries, toss them with 3 tbsp granulated sugar, ¼ cup Amaretto, and 1 tbsp lemon juice. Let them macerate for at least 20 minutes so they release flavor and syrup.

STEP 2 — Make the mascarpone cream

Whip 1 cup cold heavy cream to soft peaks, then gently fold in 1 cup mascarpone, ⅓ cup powdered sugar, and 1 tsp vanilla extract. Keep the mixture chilled while you prep the coffee soak.

STEP 3 — Assemble the tiramisu

Mix ¾ cup cooled brewed espresso with 2 tbsp Amaretto in a shallow bowl. Quickly dip each ladyfinger into the coffee mixture—don’t let them soak; you want soft, not mushy. Layer dipped ladyfingers in an 8×8 dish, spread half the mascarpone cream, spoon over half the macerated cherries and their syrup, then repeat. Cover and chill for at least 4 hours; overnight yields the best meld of flavors. Before serving, dust with unsweetened cocoa powder and garnish with fresh cherries and shaved dark chocolate.

Pro Tips for the Best Results

A few small moves make this dessert sing.

• Use ripe cherries for the best brightness; frozen works in a pinch.
• Don’t over-soak ladyfingers; a one-second dip usually does it.
• Keep mascarpone at room temp before folding to avoid lumps.
• Make it a day ahead to let flavors meld.
• Non-alcoholic swap: replace Amaretto with almond extract (use less).

Fun Variations & Topping Ideas

Variations:

Play around! I love mixing textures and flavors depending on the season.

• Cherry-almond crunch: sprinkle toasted almond slivers between layers.
• Lighter version: use half whipped cream and half Greek yogurt for tang.
• Chocolate cherry: fold in 2 tbsp cocoa powder into the mascarpone.

Toppings:

Garnishes make it party-ready.

• Fresh cherries and shaved dark chocolate (classic and pretty).
• Toasted almonds or amaretti crumbs for crunch.
• A drizzle of cherry syrup or extra Amaretto for drama.

Storing and Reheating

Store leftovers covered in the fridge for up to 3 days. Don’t freeze assembled tiramisu—the texture suffers (trust me, I tried once and regretted it). If you want to warm a slice, pop it in a microwave for 10–15 seconds; I prefer it chilled but some folks like a hint of warmth.

Leftover ideas

Don’t waste that mascarpone-cherry goodness.

• Layer it into parfait glasses with granola for breakfast-like treats.
• Blend with milk for a dessert milkshake—yes, adult milkshake.
• Spoon over pancakes or waffles for a boozy brunch upgrade.

Frequently Asked Questions (FAQ)

Can I use frozen cherries?

Yes, thaw and drain them, then toss with sugar and Amaretto to revive flavor.

How long does it keep?

Keep it covered in the fridge for up to 3 days for best texture and taste.

Can I skip the alcohol?

Sure—replace Amaretto with a teaspoon of almond extract in the soak and half a teaspoon in the mascarpone for flavor without the booze.

Can I make mini individual servings?

Absolutely—use small ramekins or jars and reduce chilling time slightly; they look cute and travel well.

Is mascarpone necessary or can I substitute cream cheese?

Mascarpone gives that signature richness; cream cheese works in a pinch but add a little heavy cream to lighten texture.

Can I make it gluten-free?

Yes—use gluten-free ladyfingers or make layers with thin almond sponge slices; the flavor stays excellent.

Conclusion:

This Cherry Amaretto Tiramisu blends bright cherries, nutty Amaretto, and creamy mascarpone into a showstopping yet easy dessert you can prep ahead. If you want another version or a quick reference, check this recipe: Cherry Amaretto Tiramisu with Mascarpone and Ladyfingers. Please leave a comment and a rating if you try it—I read every note and I adore seeing your photos. Go make it, share it, and then pretend you spent hours on the plating—I’ll keep your secret.