Cherry Amaretto Tiramisu: A Decadent Dessert Recipe

Cherry Amaretto Tiramisu: Prepare to be transported to dessert heaven with this decadent twist on a classic Italian treat! Imagine layers of coffee-soaked ladyfingers, a creamy mascarpone filling infused with the rich, nutty flavor of amaretto, and the bright, juicy burst of sweet cherries. This isn’t just tiramisu; it’s an experience.

Tiramisu, meaning “pick me up” or “cheer me up” in Italian, has a relatively recent history, believed to have originated in the Veneto region of Italy in the latter half of the 20th century. While the exact origins are debated, its popularity quickly spread worldwide, becoming a beloved dessert for its comforting flavors and elegant presentation. My Cherry Amaretto Tiramisu elevates this classic, adding a touch of modern flair and irresistible fruitiness.

What makes tiramisu so universally adored? It’s the perfect balance of textures – the soft, sponge-like ladyfingers, the smooth, velvety cream, and the dusting of cocoa powder. The combination of coffee and cocoa provides a delightful bitterness that’s perfectly offset by the sweetness of the cream. And in this version, the amaretto liqueur and cherries add a layer of complexity that will tantalize your taste buds. This Cherry Amaretto Tiramisu is surprisingly easy to make, perfect for impressing guests or simply indulging in a little self-care. Get ready to create a dessert that will have everyone begging for more!

Ingredients:

• For the Ladyfingers:
• 6 large eggs, separated
• ¾ cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup powdered sugar, for dusting
• For the Cherry Amaretto Syrup:
• 1 cup water
• ½ cup granulated sugar
• 1 cup pitted and halved fresh cherries (or frozen, thawed)
• ¼ cup Amaretto liqueur
• For the Mascarpone Cream:
• 16 ounces mascarpone cheese, softened
• 1 ½ cups heavy cream, cold
• ¾ cup powdered sugar
• 2 tablespoons Amaretto liqueur
• 1 teaspoon vanilla extract
• For Garnish:
• Unsweetened cocoa powder, for dusting
• Fresh cherries, for decoration (optional)
• Chocolate shavings, for decoration (optional)

Making the Ladyfingers:

Okay, let’s start with the ladyfingers. These are the foundation of our tiramisu, and while you can buy them pre-made, making them from scratch is so worth it! They’re surprisingly easy, I promise!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is crucial, trust me, or they’ll stick!
2. Whip the Egg Yolks: In a large bowl, beat the egg yolks with ½ cup of the granulated sugar and the vanilla extract until pale yellow and thick. This usually takes about 3-5 minutes with an electric mixer. You want it to be almost ribbon-like when you lift the beaters.
3. Whip the Egg Whites: In a separate, clean bowl (make sure it’s grease-free!), beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar, beating until stiff, glossy peaks form. Don’t overbeat, or they’ll become dry.
4. Combine Gently: Gently fold about one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate the mixture. We want to keep all that lovely air!
5. Add the Flour: Sift the flour over the egg mixture and gently fold it in until just combined. Be careful not to overmix, or the ladyfingers will be tough.
6. Pipe the Ladyfingers: Transfer the batter to a piping bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets in 3-inch long strips, leaving about an inch between each strip. If you don’t have a piping bag, you can use a large zip-top bag with a corner snipped off.
7. Dust with Powdered Sugar: Dust the ladyfingers generously with powdered sugar. Wait a few minutes, then dust again. This helps create that characteristic crispy exterior.
8. Bake: Bake for 12-15 minutes, or until the ladyfingers are lightly golden brown and spring back when lightly touched.
9. Cool: Let the ladyfingers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Making the Cherry Amaretto Syrup:

This syrup is what gives our tiramisu that amazing cherry amaretto flavor. It’s super easy to make and adds so much depth!

1. Combine Ingredients: In a medium saucepan, combine the water, granulated sugar, and cherries.
2. Simmer: Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
3. Cook Down: Reduce the heat to low and simmer for about 10-15 minutes, or until the cherries have softened and the syrup has thickened slightly.
4. Remove from Heat: Remove the saucepan from the heat and stir in the Amaretto liqueur.
5. Cool: Let the syrup cool completely before using. You can strain the syrup to remove the cherry pieces if you prefer a smoother syrup, but I like to leave them in for extra flavor and texture.

Making the Mascarpone Cream:

The mascarpone cream is the heart of tiramisu. It’s rich, creamy, and oh-so-delicious. Make sure your mascarpone is softened for the best results!

1. Whip the Cream: In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Add Mascarpone and Sugar: In a separate bowl, beat the softened mascarpone cheese with the powdered sugar until smooth and creamy.
3. Add Flavorings: Stir in the Amaretto liqueur and vanilla extract.
4. Combine Gently: Gently fold the whipped cream into the mascarpone mixture until just combined. Be careful not to overmix, or the cream will deflate.

Assembling the Tiramisu:

Now for the fun part – putting it all together! This is where the magic happens, and you start to see your tiramisu come to life.

1. Dip the Ladyfingers: Dip each ladyfinger briefly into the cooled cherry amaretto syrup, making sure not to soak them completely. You want them to be moist but not soggy.
2. First Layer: Arrange a layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish. You may need to break some of the ladyfingers to fit.
3. Spread Cream: Spread half of the mascarpone cream evenly over the ladyfingers.
4. Second Layer: Repeat with another layer of dipped ladyfingers.
5. Final Layer: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers.
6. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the tiramisu to set properly.
7. Garnish: Before serving, dust the tiramisu generously with unsweetened cocoa powder. You can also garnish with fresh cherries and chocolate shavings, if desired.
8. Serve: Cut into squares and serve chilled. Enjoy!

Conclusion:

This Cherry Amaretto Tiramisu isn’t just dessert; it’s an experience. The rich, coffee-soaked ladyfingers, the creamy mascarpone, and the burst of sweet and tart cherries infused with the distinctive almond flavor of amaretto create a symphony of flavors that will leave you and your guests utterly delighted. I truly believe this recipe is a must-try because it elevates the classic tiramisu to a whole new level of indulgence. It’s surprisingly easy to make, yet it looks and tastes incredibly impressive, making it perfect for special occasions or simply when you want to treat yourself to something extraordinary. But the best part? It’s incredibly versatile! While I’ve shared my favorite version with cherry and amaretto, feel free to experiment and make it your own. For a more intense cherry flavor, consider using a cherry liqueur in addition to or instead of the amaretto. You could also add a layer of chocolate shavings between the mascarpone and the cherries for an extra decadent touch. If you’re not a fan of cherries, try using other fruits like raspberries, strawberries, or even peaches. Just be sure to adjust the liqueur accordingly – a raspberry liqueur would be fantastic with raspberries, for example. For serving suggestions, I love to dust the top generously with cocoa powder right before serving. This adds a beautiful visual appeal and a subtle bitterness that complements the sweetness of the dessert. You can also garnish with fresh cherries or a sprig of mint for an extra touch of elegance. A small scoop of vanilla ice cream or a dollop of whipped cream alongside each serving is also a wonderful addition. This Cherry Amaretto Tiramisu is best served chilled, so be sure to allow it to sit in the refrigerator for at least a few hours, or even overnight, to allow the flavors to meld together beautifully.

Serving Ideas:

• Dust generously with cocoa powder before serving.
• Garnish with fresh cherries or a sprig of mint.
• Serve with a scoop of vanilla ice cream or whipped cream.
• Pair with a dessert wine or a strong cup of coffee.

Variations to Consider:

• Substitute raspberries, strawberries, or peaches for the cherries.
• Use a different liqueur, such as raspberry or chocolate liqueur.
• Add a layer of chocolate shavings between the mascarpone and cherries.
• Use different types of cookies instead of ladyfingers.
• Add a touch of orange zest to the mascarpone mixture for a brighter flavor.

I’m so excited for you to try this recipe! I poured my heart into creating it, and I truly believe you’ll love it as much as I do. Don’t be intimidated by the fancy name; it’s much easier to make than you might think. The most important thing is to have fun and enjoy the process. So, go ahead, gather your ingredients, and get ready to create a dessert masterpiece. And please, don’t forget to share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how it turned out for you. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to see your creations! Happy baking, and enjoy every delicious bite of this unforgettable Cherry Amaretto Tiramisu! I am confident that this will become a staple in your dessert repertoire. Print