Cherry Amaretto Tiramisu Dessert

A delightful twist on the classic Italian indulgence, this Cherry Amaretto Tiramisu layers luscious mascarpone cream, cherry-soaked ladyfingers, and a hint of almond liqueur—rich, fruity, and utterly irresistible.

Why You’ll Love This Recipe

I adore how this dessert marries the creamy elegance of traditional tiramisu with vibrant cherry flavor and a kiss of amaretto. It feels sophisticated yet comforting, combining cooling layers and boozy warmth in every spoonful. It’s a showstopper that’s easier to make than it looks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ladyfingers (savoiardi)

• Fresh or jarred cherries (pitted)

• Amaretto liqueur

• Mascarpone cheese, softened

• Heavy cream

• Granulated sugar

• Egg yolks (or pasteurized eggs)

• Vanilla extract

• Unsweetened cocoa powder (for dusting)

• Optional garnish: toasted almond slivers or cherry halves

directions

1. I combine pitted cherries with a splash of amaretto in a bowl, letting them macerate while I prepare the cream.

2. In a mixing bowl, I whisk egg yolks with sugar until pale and thick, then gently fold in mascarpone and vanilla until smooth.

3. I whip heavy cream to soft peaks and fold it into the mascarpone mixture for a light, airy texture.

4. I quickly dip ladyfingers into remaining amaretto (not soaking, just a quick dip) and line the bottom of a serving dish or individual glasses.

5. I spoon a layer of mascarpone cream over the ladyfingers, then scatter half of the macerated cherries across the top.

6. I repeat with another layer of dipped ladyfingers, cream, and cherries, finishing with a final spread of mascarpone.

7. I dust the top with cocoa powder and sprinkle toasted almond slivers or cherry halves on top for a decorative finish.

8. I cover and chill the dessert in the fridge for at least 4 hours, ideally overnight, to allow flavors to meld and cream to set.

Servings and timing

This recipe makes 6 servings of indulgence. Prep takes around 20 minutes, plus at least 4 hours of chilling (though overnight yields the best texture and flavor)—plan on a minimum total time of about 4½ hours.

Variations

• Chocolate twist: I layer in chocolate shavings or use cherry-chocolate liqueur instead of amaretto.

• Berry swap: I replace cherries with raspberries or strawberries and drizzle with framboise instead of amaretto.

• Nut-free version: I skip the almond garnish and use a cherry compote without any liqueur.

• Mini cups: I assemble in individual ramekins or clear glasses—perfect for parties and elegant presentation.

storage/reheating

I store this tiramisu covered in the fridge for up to 3 days—it only gets more flavorful over time. I leave it slightly chilled until serving for best texture—no reheating needed.

FAQs

Can I skip the alcohol?

Absolutely—I omit amaretto and macerate cherries in a little cherry juice or simple syrup instead; the dessert remains deliciously bright.

Are raw eggs safe?

I recommend using pasteurized eggs or cooking yolks with sugar over simmering water (to 160 °F) before folding in for extra safety.

Can I make this ahead of time?

Yes—making it the day before is ideal. The overnight chill deepens the flavor and firms the dessert for clean serving.

How do I prevent soggy ladyfingers?

I dip the ladyfingers quickly—just a light coating, not a soak—to maintain structure. If using jarred cherries, I drain well to avoid excess liquid.

Can I freeze it?

I don’t recommend freezing because the texture changes—this dessert is best enjoyed fresh from the fridge for vibrant flavor and creamy consistency.

Conclusion

I find this Cherry Amaretto Tiramisu Dessert to be a luxurious, yet easy-to-make treat that balances creamy indulgence with bright fruitiness. It’s elegant, layered, and perfect for entertaining or a special self-care dessert. Let me know if you’d like plating ideas or wine recommendations!