Cherry lovers, rejoice — this Cherry Tiramisu Recipe takes classic tiramisu vibes, douses ladyfingers in a cherry-amaretto syrup, and layers them with an airy cherry-mascarpone cloud. It’s boozy, bright, and totally make-ahead friendly — the dessert equivalent of a mic drop at potlucks.
Why you’ll fall for this Cherry Amaretto Tiramisu
Imagine biting into pillowy mascarpone cream that tastes like cherry-scented clouds, followed by a chewy, syrup-soaked ladyfinger that whispers amaretto. Sound like heaven? It is. This dessert balances tart fruit, almond notes, and creamy richness — all without fiddly egg tempering or a bain-marie. Make it ahead, chill it overnight, and watch it disappear.
The story behind this twist
Tiramisu is endlessly adaptable — coffee, berries, chocolate, you name it. I got obsessed with cherries one summer and thought, “Why not marry cherries with amaretto?” The result: a boozy, fruity riff that still honors tiramisu’s layered, dreamy texture. It’s cheeky, nostalgic, and feels fancy without the fuss.
Ingredients (what each does — short & useful)
- Cherry syrup: Fresh cherries simmered, strained, sweetened, brightened with lemon — the syrup is the hero.
- Amaretto liqueur: Adds almond-marzipan warmth. Leave out for a kid-friendly version.
- Savoiardi ladyfingers: Light, sturdy, and perfect for soaking. (Yes, store-bought works great.)
- Mascarpone cheese: The creamy backbone — rich, silky, and essential.
- Heavy cream: Whipped and folded in to keep the filling fluffy and light.
- Vanilla + almond extract: Elevate the cream with subtle sweetness and that extra almond echo.
- Sugar: Balances cherry tartness and sweetens the mascarpone.
Equipment quick list
Mixer (stand or hand), medium saucepan, fine-mesh sieve, 8×8 or 9×9 dish, offset spatula, potato masher (or fork), pastry bag (optional).
How to make it — step by step (simple, no drama)
1) Make the cherry syrup
- Pit and halve about 4 cups ripe cherries. Toss into a saucepan with 1/3 cup water. Smash with a potato masher to release juices.
- Simmer gently 2–3 minutes, then pour through a fine sieve into a measuring cup. Press to extract juice; discard solids.
- Return juice to the pan, add 1/2 cup sugar and 2 tsp lemon juice. Boil a minute, simmer 2 minutes. Chill completely.
Pro tip: Use ripe Bing (or similar) cherries for color and flavor — Rainiers won’t give that deep ruby hue.
2) Build the mascarpone cloud
- Whip 1½ cups heavy cream to stiff peaks; set aside.
- In the mixer bowl, beat 16 oz mascarpone with ¾ cup sugar, 1 tsp vanilla, and 1 tsp almond extract until smooth. Add 2/3 cup of the cooled cherry syrup and beat to combine.
- Fold in the whipped cream gently — keep it light and airy. Don’t overmix or you’ll deflate the cream.
3) Spike the soaking syrup
- To the remaining cherry syrup, stir in 2–4 tablespoons Amaretto (taste as you go). I usually end up at 4 tbsp for a clear almond note. For alcohol-free, skip it.
4) Assemble like a boss
- Quickly dip each ladyfinger into the cherry-amaretto syrup — both sides, but don’t let them go soggy. Line the bottom of your dish in neat rows.
- Spread half the mascarpone filling over the ladyfingers. Add another layer of syrup-dipped ladyfingers, then spread the rest of the filling. Pipe the remaining filling into dollops on top for show, if you like.
- Chill at least 6 hours — overnight is best. The flavors meld and the texture sets.
Bold serving tip: Dust with a little cocoa or shaved dark chocolate, or top with whole cherries for drama.
Pro tips for perfect results
- Use ripe cherries for the best flavor and color. If your cherries taste dull, the syrup will too.
- Don’t over-soak ladyfingers. Quick dunk = moist, not mushy.
- Fold, don’t whip the whipped cream into the mascarpone — keep it airy.
- Make ahead: this is better after sitting overnight. Trust me.
- Taste the syrup before spiking. Add amaretto gradually — you can always add more, never less.
- For cleaner slices, chill well and use a sharp knife warmed under hot water and wiped dry between cuts.
Variations to try (because why stop at one idea?)
- Cherry Tiramisu Recipe Easy: Swap fresh syrup for jarred cherry pie filling thinned with a splash of juice for a shortcut.
- Chocolate Cherry Amaretto Cake vibe: Add a layer of chocolate ganache between layers for extra decadence.
- Cherry Amaretto Cheesecake mashup: Spoon the cherry-mascarpone mixture onto a graham base for a no-bake cheesecake twist.
- Kid-friendly: Omit amaretto and add a splash of cherry juice or almond extract for the scent.
- Crunchy finish: Sprinkle toasted almond slivers or crushed amaretti cookies on top for texture.
Best ways to serve
Serve slightly chilled, not frozen. Pair with espresso, a light sweet wine, or keep it adult-friendly with a small glass of amaretto on the side. Want to plate individual portions? Assemble in martini glasses or trifle cups for a pretty single-serve presentation.
Storage & leftovers
Keep covered in the fridge up to 3 days — although it rarely lasts that long. The tiramisu will continue to soften as it sits, so if you prefer firmer layers, serve sooner. You can freeze in individual portions (wrapped tightly) for up to one month; thaw in the fridge before serving.
FAQs — quick answers
Which cherries work best?
Bing or other deep-red sweet cherries give the best color and sweetness. Rainiers are too pale.
Can I use mascarpone substitutes?
You can mix cream cheese + heavy cream as a last resort, but mascarpone gives the authentic silky texture.
How long do I soak the ladyfingers?
Just a quick one-second dunk per side — they should be moist but not collapsing.
Where this recipe shines (occasions)
- Fourth of July dessert (cherry season!)
- Dinner parties — make ahead and arrive stress-free
- Holiday gatherings — it looks fancy, tastes fancier
- Birthdays or anytime you want to impress with minimal drama
Final thoughts — the cherry on top
This Cherry Tiramisu Recipe hits that sweet spot between showstopper and “I actually have time for this.” It’s layered, lush, and full of bright fruitiness with a flirty amaretto afterglow. Whether you call it Cherry Amaretto Bliss or your new signature dessert, it’s sure to be a crowd-pleaser.
Before you go, here are the key recipe names and ideas (so you can search or pin later): Cherry Tiramisu Recipe Easy, Cherry Amaretto Cake, Cherry Amaretto Cheesecake, Cherry Amaretto Fudge Recipe, Chocolate Cherry Amaretto Cake, Cherry Amaretto Bliss, Ladyfingers Recipe, and How To Make Cherry Tiramisu — all delicious starting points if you want to riff further.
Now: grab some cherries, preheat your confidence, and let’s make something legendary. Want a printable recipe card or a version with no alcohol? I got you — tell me which, and I’ll drop it straight into a tidy recipe you can save.
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Irresistible Cherry Amaretto Tiramisu — Must-Try Cherry Tiramisu Recipe
- Prep Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 servings 1x
- Category: Dessert
Description
Bright cherry syrup, a whisper of Amaretto, and clouds of mascarpone — layered with ladyfingers for a show-stopping, make-ahead dessert.
Ingredients
For the cherry syrup
- 4 cups fresh red cherries, pitted and halved (≈22 oz)
- 1/3 cup water
- 1/2 cup granulated sugar
- 2 tsp fresh lemon juice
- 2–4 tbsp Amaretto liqueur (Disaronno works great)
For the mascarpone cream
- 1½ cups heavy cream
- 16 oz mascarpone cheese
- 3/4 cup granulated sugar
- 2/3 cup cherry syrup (reserved from above)
- 1 tsp vanilla extract
- 1 tsp almond extract
To assemble
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Place the halved cherries and the water in a medium saucepan over medium-high heat. Smash the fruit with a potato masher (or fork) to release juices. Bring to a gentle simmer, then lower the heat and cook another couple of minutes. Remove from heat and pour the mixture through a fine mesh sieve into a measuring cup, pressing on the solids with the back of a spoon to extract as much liquid as possible; discard the pulp. Return the strained juice to the pan, stir in the sugar and lemon juice, bring back to a brief boil, simmer for 2 minutes, then cool completely in the refrigerator.
Whisk the heavy cream until it holds stiff peaks. Transfer the whipped cream to a separate bowl and set aside.
In a mixer bowl, beat the mascarpone with the sugar, 2/3 cup of the chilled cherry syrup, vanilla, and almond extract until smooth and creamy. Fold about one cup of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until the filling is light and airy.
Stir 2 tablespoons of Amaretto into the leftover cherry syrup, taste, and add up to 4 tablespoons total if you want a stronger almond note. (Skip the liquor if you prefer a non-alcoholic version.)
Quickly dip each ladyfinger into the cherry-Amaretto syrup — just long enough to moisten, but not collapse. Line the bottom of an 8-inch square pan with a single layer of soaked ladyfingers (you can trim them to fit after dipping). Spread half the mascarpone cream evenly over the cookies. Add another soaked layer of ladyfingers, then spread half of the remaining cream on top. If you like a pretty finish, spoon the rest of the filling into a pastry bag (or a zip-top bag with the corner snipped) and pipe dollops across the surface.
Cover and refrigerate for at least 6 hours; overnight chilling yields the best texture and flavor melding.
Notes
- Cherry choice: I used Bing cherries for their deep color and flavor.
- Extra cherry flavor: You’ll have a bit of syrup left over — drizzle 1–2 tbsp over the soaked ladyfingers before adding the cream for extra punch.
- Cutting ladyfingers: They soften after dipping, so trim them after soaking if needed to fit your pan without cracking.
- Make-ahead: This improves overnight. Keep chilled up to 3 days for best texture.
