Looking for a dish that wows your guests without stressing you out?
This Cherry Amaretto Tiramisu is the perfect holiday showstopper.
It is creamy, tart, and completely no-bake.
You will love how simple it is to assemble.
Why This Cherry Amaretto Tiramisu Is a Winner
It is perfect for a special date night at home.
You can make it a day in advance.
This saves you so much time for your guests.
The almond flavor makes it feel truly restaurant-quality.
Your family will think you are a professional baker.
Simple Method
You just need to layer and chill.
First, you make a quick cherry compote.
Then, you whip up a light mascarpone cream.
Even if you’ve never made tiramisu, you can do this.
The fridge does all the work for you.
Ingredients You’ll Need
This recipe uses simple pantry staples mixed with fresh flavors.
- 24 Savoiardi ladyfingers
- 500g Mascarpone cheese, room temperature
- 3 large Egg yolks
- 100g Granulated sugar
- 300ml Heavy whipping cream
- 200ml Strong espresso, chilled
- 60ml Amaretto liqueur
- 300g Pitted sour cherries, drained
- 2 tablespoons Cherry preserves
- 2 tablespoons Unsweetened cocoa powder
- 20g Toasted almond flakes
Step-by-Step
- Combine cherries, cherry preserves, and 15ml Amaretto in a small saucepan over medium heat; simmer for 8 minutes until liquid reduces to a syrup, then cool completely.
- Whisk egg yolks and sugar in a heatproof bowl over a pot of simmering water for 5-7 minutes until thick and pale; remove from heat and allow to cool.
- Beat the mascarpone cheese into the cooled yolk mixture until smooth and well combined.
- In a separate bowl, whip the heavy cream to stiff peaks and gently fold into the mascarpone mixture.
- Mix the chilled espresso with the remaining 45ml of Amaretto in a shallow bowl.
- Briefly dip half of the ladyfingers into the espresso mixture and arrange in a single layer in a square dish.
- Spread half of the mascarpone cream over the ladyfingers, followed by the prepared cherry compote.
- Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
- Dust with cocoa powder and garnish with almond flakes immediately before serving.
Best Ways to Enjoy It
Serve this chilled in pretty glass bowls.
It looks beautiful on a holiday dessert table.
Pair it with a small glass of amaretto liqueur.
Set the table with candles for romance.
It is the perfect end to a cozy meal.
Keep It Fresh
Keep it in the fridge for three days.
The flavors actually get better with time.
Do not freeze this dessert.
The texture changes too much.
Cover it tightly with plastic wrap.
This keeps it fresh and tasty.
Recipe Tips
- Don’t soak the ladyfingers for more than a second.
- Use room temperature mascarpone for a smooth cream.
- Toasted almonds add a lovely crunch at the end.
- For the holidays, double the batch for a crowd.
- Chill for at least six hours before serving.
- Use high-quality cocoa powder for the best dusting.
- Make sure the espresso is completely cold before dipping.
Easy Flavor Ideas
- Use fresh raspberries instead of cherries in summer.
- Swap the amaretto for vanilla extract for kids.
- Add dark chocolate shavings between layers for richness.
- Try gluten-free ladyfingers for your sensitive guests.
Common Questions
Can I make it ahead?
Yes, this dessert is best when made a day early. It gives the ladyfingers time to soften perfectly.
Can I use frozen cherries?
Yes, just thaw and drain them very well first. The extra moisture can make the cream runny.
Will kids eat this?
It has a strong coffee and almond flavor. You can use decaf coffee for them if needed.
I hope this elegant dessert brings magic to your holiday. Give it a try and watch your guests smile with every bite. Happy cooking!
— Lidia
Cherry Amaretto Tiramisu
Ingredients
- 24 Savoiardi ladyfinger s
- 500 g Mascarpone cheese, room temperature
- 3 large Egg yolks
- 100 g Granulated sugar
- 300 ml Heavy whipping cream
- 200 ml Strong espresso, chilled
- 60 ml Amaretto liqueur
- 300 g Pitted sour cherries, drained
- 2 tablespoons Cherry preserves
- 2 tablespoons Unsweetened cocoa powder
- 20 g Toasted almond flakes
Instructions
- Combine cherries, cherry preserves, and 15ml Amaretto in a small saucepan over medium heat; simmer for 8 minutes until liquid reduces to a syrup, then cool completely.
- Whisk egg yolks and sugar in a heatproof bowl over a pot of simmering water for 5-7 minutes until thick and pale; remove from heat and allow to cool.
- Beat the mascarpone cheese into the cooled yolk mixture until smooth and well combined.
- In a separate bowl, whip the heavy cream to stiff peaks and gently fold into the mascarpone mixture.
- Mix the chilled espresso with the remaining 45ml of Amaretto in a shallow bowl.
- Briefly dip half of the ladyfingers into the espresso mixture and arrange in a single layer in a square dish.
- Spread half of the mascarpone cream over the ladyfingers, followed by the prepared cherry compote.
- Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
- Dust with cocoa powder and garnish with almond flakes immediately before serving.
