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Cherry Amaretto tiramisu in 8-inch square dish with homemade cherry syrup of 4 cups pitted halved fresh cherries, one-third cup water, half cup sugar, 2 teaspoons lemon juice simmered until jammy then strained and spiked with 2-4 tablespoons Amaretto - ladyfingers briefly dipped soaking syrup arranged two layers, cherry mascarpone cream of 16 ounces mascarpone, three-quarter cup sugar, two-thirds cup cherry syrup, 1 teaspoon vanilla, 1 teaspoon almond extract folded with 1.5 cups whipped heavy cream spread between layers, refrigerated minimum 4 hours, dusted cocoa powder fresh cherries garnish

Cherry Amaretto Tiramisu

A no-bake Italian dessert layering amaretto-soaked ladyfingers with silky mascarpone cream and dark cherry filling. Make it the night before and serve dusted with cocoa for a showstopping finish.
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Prep Time 25 minutes
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups strong brewed espresso or very strong coffee, cooled
  • 1/3 cup amaretto liqueur for soak
  • 16 oz mascarpone cheese, room temperature
  • 1.5 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar, sifted
  • 2 tbsp amaretto liqueur for cream
  • 1 tsp vanilla extract
  • 1 can (21 oz) cherry pie filling or 2 cups fresh pitted cherries cooked with 3 tbsp sugar
  • 24 to 30 ladyfinger cookies (savoiardi)
  • 3 tbsp unsweetened cocoa powder for dusting
  • fresh cherries and amaretti cookies for garnish optional

Equipment

  • 9x13 Baking Dish or Trifle Bowl
  • Stand Mixer or Hand Mixer
  • Shallow Bowl for Dipping
  • Offset Spatula

Method
 

  1. Combine cooled espresso and amaretto in a shallow bowl. Set aside.
  2. Beat cold heavy cream to soft peaks. Set aside.
  3. Beat mascarpone, powdered sugar, amaretto, and vanilla until smooth. Gently fold in whipped cream in two additions.
  4. Dip ladyfingers 1 to 2 seconds per side and layer across the bottom of the dish.
  5. Spread half the mascarpone cream, then the cherry filling, then a second layer of dipped ladyfingers.
  6. Top with remaining cream. Cover and refrigerate at least 6 hours or overnight.
  7. Dust with cocoa powder just before serving. Garnish with fresh cherries if desired.

Notes

  • Pull mascarpone from fridge 30 minutes before starting for a smooth, lump-free cream.
  • Dip ladyfingers for 1 to 2 seconds only - longer makes them soggy.
  • Fold whipped cream gently to keep the mixture light and airy.
  • Dust cocoa fresh before serving - it absorbs moisture if added too early.
  • Do not freeze - cream separates and ladyfingers turn grainy after thawing.