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Cherry Amaretto Tiramisu Recipe

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4.3 from 5 reviews

A delightful twist on classic tiramisu featuring fresh cherries soaked in a homemade cherry syrup enriched with Amaretto liqueur, layered with a rich mascarpone filling and ladyfingers, creating a luscious and fruity dessert perfect for any occasion.

Ingredients

Cherry Syrup:

  • 4 cups pitted and halved fresh red cherries (about 22 ounces)
  • ⅓ cup water
  • ½ cup granulated sugar
  • 2 teaspoons lemon juice
  • 2-4 tablespoons Amaretto liqueur (I used Disaronno)

Mascarpone Filling:

  • 1 ½ cup heavy cream
  • 16 ounces mascarpone cheese
  • ¾ cup granulated sugar
  • ⅔ cup cherry syrup (from recipe above)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

For Assembly:

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

  1. Make the Cherry Syrup: Place cherries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the cherries. Bring the mixture to a simmer, then lower the temperature to medium-low and simmer for about 2 minutes. Remove from heat and strain through a fine-mesh strainer into a glass measuring cup, pressing the cherries to extract as much juice as possible. Discard solids. Return the cherry juice to the pan, add sugar and lemon juice, bring to a boil, then simmer for 2 minutes. Remove from heat and refrigerate until completely chilled.
  2. Make the Filling: In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl. Replace the whisk in the mixer with the paddle attachment and add mascarpone, sugar, 2/3 cup cherry syrup, vanilla, and almond extract. Beat on high until combined. Stir in about a cup of whipped cream, mixing well, then gently fold in the remaining whipped cream by hand to keep the filling light and airy.
  3. Assemble the Tiramisu: Add 2 tablespoons Amaretto liqueur to the remaining cherry syrup, taste, and add up to 4 tablespoons total based on preference. Quickly dip each ladyfinger into the syrup to soak without becoming soggy. Arrange them in two neat rows of six each in an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Repeat by layering another set of soaked ladyfingers and spreading the remaining filling over the top. Transfer the remaining filling to a pastry bag fitted with a large round tip or a gallon-sized ziplock bag with a corner cut off, and pipe it neatly over the tiramisu’s surface. Cover and refrigerate for at least 6 hours or preferably overnight to allow flavors to meld.

Notes

  • For best results, use fresh, ripe cherries when in season.
  • Be careful not to soak the ladyfingers too long to avoid sogginess.
  • You can prepare the dessert a day ahead for enhanced flavor.
  • Store leftover tiramisu covered in the refrigerator for up to 3 days.
  • Amaretto quantity can be adjusted according to taste preference.

Find it online: https://flavorspath.com/cherry-amaretto-tiramisu-recipe/