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Homemade Cherry Amaretto Tiramisu with whipped cream, cherries, and cherry syrup on top, served on a white plate.

Cherry Amaretto Tiramisu

5 from 1 vote
A decadent dessert with cherry syrup, Amaretto-soaked cookies, and mascarpone cream topped with fresh cherries.
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Prep Time 45 minutes
Cook Time 15 minutes
Chill Time 6 minutes
Total Time 1 hour 6 minutes
Servings: 11
Course: Dessert
Cuisine: American, Italian
Calories: 458
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cherry Amaretto Syrup:
  • 4 cups fresh cherries pitted and halved Use ripe cherries for the best flavor
  • ⅓ cup water For simmering the cherries
  • ½ cup granulated sugar To sweeten the syrup
  • 1 tablespoon lemon juice Adds tartness
  • 4 tablespoons Amaretto liqueur For a rich almond-flavored kick
Cherry Mascarpone Cream:
  • 1 ½ cups heavy cream Chilled for whipping
  • 16 ounces mascarpone cheese room temperature For creamy texture
  • ½ cup granulated sugar To sweeten the cream
  • ½ cup Cherry Amaretto syrup From above, adds flavor
  • 1 tablespoon Amaretto liqueur Enhances flavor
  • 1 teaspoon vanilla extract For depth of flavor
  • ½ teaspoon almond extract Gives a subtle nutty flavor
  • 1 cup pitted cherries chopped Fresh cherries for texture
For the Cake:
  • 1 package Savoiardi ladyfingers about 24 The traditional Italian cookie perfect for soaking

Equipment

  • 1 Medium saucepan For cooking down the cherries into syrup.
  • 1 Fine-mesh strainer To separate the juice from the cherry solids.
  • 2 Large mixing bowls One for whipping cream, one for the mascarpone mixture.
  • 1 Mixer with paddle attachment Makes whipping cream and beating mascarpone much easier.
  • 1 Chilled bowl for whipping cream Cold tools help the cream whip up faster and hold its shape.
  • 1 Rubber spatula For folding the whipped cream into the mascarpone gently.
  • 1 Pastry bag (optional) If you want to pipe the top layer for a prettier presentation.

Method
 

  1. In a medium saucepan over medium-high heat, combine halved cherries and water. Mix well and crush the cherries with a fork. Let the mixture simmer for about 2 minutes.
  2. Remove the saucepan from heat, and strain the mixture through a fine-mesh strainer over a bowl. Press the back of a spoon to squeeze out all the juice. Discard the solids.
  3. Return the cherry juice to the pan. Add sugar and lemon juice. Bring to a boil and simmer for 5-8 minutes, stirring occasionally until it thickens slightly. Remove from heat and allow to cool completely.
  4. Once cooled, stir in the Amaretto liqueur.
  5. In a chilled bowl, whip the heavy cream until stiff peaks form.
  6. In another bowl, use a mixer with the paddle attachment to beat together mascarpone cheese, sugar, ½ cup of the cherry syrup, Amaretto liqueur, vanilla, and almond extract until smooth and fully combined.
  7. Add 1 cup of the whipped cream to the mascarpone mixture and continue beating. Gently fold in the remaining whipped cream.
  8. Use a rubber spatula to stir in the chopped cherries.
  9. One at a time, dip each ladyfinger into the cherry syrup for about 5 seconds and arrange them in an even layer in the prepared pan.
  10. Spread half of the cherry mascarpone cream mixture over the ladyfingers. Add another layer of soaked ladyfingers on top, followed by the remaining cream.
  11. Transfer the remaining cream to a pastry bag fitted with a large round tip and pipe the cream evenly over the top.
  12. Cover the tiramisu and refrigerate for at least 6 hours or overnight.
  13. Serve chilled with a drizzle of cherry syrup and fresh cherries on top.

Nutrition

Serving: 120gCalories: 458kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 58mgSodium: 47mgPotassium: 242mgFiber: 2gSugar: 41gVitamin A: 827IUVitamin C: 6mgCalcium: 132mgIron: 0.3mg

Notes

This irresistible dessert combines sweet cherry syrup with a hint of Amaretto and creamy mascarpone. The ladyfingers hold the layers together perfectly, making each bite indulgent yet light.

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