I love how this dessert brings together the bold flavors of cherries and amaretto in a luscious, no-bake tiramisu. The mascarpone filling is light yet decadent, and the cherry juice-soaked ladyfingers add a burst of sweetness with just the right hint of liqueur. It’s ideal for make-ahead entertaining since I can refrigerate it the night before. Every spoonful is layered with flavor, texture, and that unmistakable amaretto aroma that makes this dessert feel extra special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dairy and Cream 475 g mascarpone cheese 240 ml heavy cream
Liqueur and Syrups 120 ml amaretto liqueur 120 ml cherry juice
Fruit 150 g fresh cherries, pitted and chopped 30 g cherry preserves
Sweeteners and Flavourings 50 g granulated sugar 5 ml vanilla extract
Base and Finish 1 package ladyfingers (approx. 200 g) 25 g cocoa powder 25 g dark chocolate, shaved or grated
Directions
I start by combining the mascarpone and heavy cream in a large mixing bowl.
Using a hand or stand mixer, I beat the mixture for 2–3 minutes until smooth and fluffy.
I add the amaretto, cherry juice, and vanilla extract, then beat again for 1–2 minutes until fully blended.
In another bowl, I stir the sugar into the cherry preserves and mix it into the mascarpone cream, beating for 1 more minute.
I gently fold in the chopped cherries, making sure they’re evenly distributed through the cream.
In a shallow dish, I mix more amaretto and cherry juice to dip the ladyfingers.
I quickly dip each ladyfinger to moisten without soaking, then arrange a single layer at the bottom of a 23 x 33 cm baking dish.
I spread half the cherry mascarpone cream over the ladyfingers and smooth the surface.
I repeat the dipping and layering with the rest of the ladyfingers and mascarpone cream.
I cover the dish with plastic wrap and refrigerate it for at least 4 hours or overnight.
Right before serving, I dust the top with cocoa powder and sprinkle on dark chocolate shavings.
Servings and Timing
This recipe makes 8 servings, perfect for a crowd or a few indulgent nights of dessert. Prep time: 20 minutes Cook time: None Total time: 20 minutes (plus chilling time)
Variations
When I feel like switching things up, I try a few of these ideas:
Use almond extract in place of amaretto for an alcohol-free version.
Swap the cherries for raspberries or strawberries depending on the season.
Add a layer of chopped toasted almonds for extra crunch.
Replace cherry juice with cranberry or blackcurrant for a sharper flavor.
Storage/Reheating
I store leftovers tightly covered in the refrigerator for up to 3 days. This tiramisu is best served chilled and doesn’t need reheating. I avoid freezing it since the mascarpone and cream can separate once thawed.
FAQs
Can I make this dessert alcohol-free?
Yes, I can replace the amaretto with almond extract and use extra cherry juice in the dipping mixture. The flavor is still rich and satisfying.
Do I have to use fresh cherries?
Fresh cherries give the best texture, but if they’re out of season, I use drained jarred cherries or frozen cherries (thawed and chopped).
What’s the best substitute for mascarpone?
If I can’t find mascarpone, I mix equal parts cream cheese and heavy cream, though the flavor will be slightly tangier.
How long should I chill it before serving?
I chill it for at least 4 hours, but overnight is best for the flavors to meld and the layers to firm up perfectly.
Can I make individual servings instead of a tray?
Absolutely. I layer the ingredients in small dessert glasses or ramekins for a personal touch—ideal for dinner parties.
Conclusion
Cherry Amaretto Tiramisu is my go-to when I want something both decadent and simple to prepare. The balance of creamy mascarpone, tart-sweet cherries, and almond liqueur makes this dessert a standout. It’s elegant, full of flavor, and always a crowd-pleaser—perfect for any occasion where I want to end the meal on a high note.
This rich and elegant cherry amaretto tiramisu layers fluffy mascarpone cream, juicy cherries, and liqueur-soaked ladyfingers for an indulgent no-bake dessert with a fruity twist.
Author:Ella
Prep Time:20 minutes
Total Time:20 minutes + chilling
Yield:8 servings (one 23 × 33 cm tray)
Category:Dessert
Method:No-Bake
Cuisine:Italian
Diet:Vegetarian
Ingredients
→ Dairy and Cream
475 g mascarpone cheese
240 ml heavy cream
→ Liqueur and Syrups
120 ml amaretto liqueur (plus extra for dipping)
120 ml cherry juice (plus extra for dipping)
→ Fruit
150 g fresh cherries, pitted and chopped
30 g cherry preserves
→ Sweeteners and Flavorings
50 g granulated sugar
5 ml vanilla extract
→ Base and Finish
1 package ladyfingers (approx. 200 g)
25 g cocoa powder, for dusting
25 g dark chocolate, shaved or grated
Instructions
In a large mixing bowl, beat together mascarpone cheese and heavy cream until smooth and fluffy (2–3 minutes).
Add amaretto, cherry juice, and vanilla extract. Beat again until well mixed.
In another bowl, mix sugar and cherry preserves, then add to the mascarpone mixture. Beat until combined.
Fold in chopped cherries gently.
In a shallow dish, combine additional amaretto and cherry juice.
Quickly dip each ladyfinger into the mixture and place in a 23×33 cm baking dish to form the base layer.
Spread half of the mascarpone cherry filling over the ladyfingers.
Add another layer of dipped ladyfingers, then spread the remaining filling on top.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Before serving, dust with cocoa powder and sprinkle with shaved dark chocolate.
Notes
Quick dipping is key—don’t soak ladyfingers too long or the texture will become soggy.
Best made a day in advance for flavor to fully develop.
You can use maraschino cherries or jarred sour cherries if fresh cherries are out of season.
For a non-alcoholic version, substitute amaretto with almond extract diluted in cherry juice.
