Go Back
A beautiful slice of {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} topped with fresh sugared cherries.

Cherry Amaretto Tiramisu

Indulge in this decadent twist on classic tiramisu, featuring luscious cherry compote, amaretto-infused ladyfingers, and a rich, creamy mascarpone filling. A perfect balance of sweet, tart, and almond flavors for a sophisticated dessert.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Fusion, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Cherry Compote
  • 2 cups Fresh or frozen cherries pitted (if frozen, do not thaw)
  • 1/4 cup Granulated sugar
  • 1 tbsp Lemon juice
  • 1 tsp Cornstarch
  • 2 tbsp Cold water
  • 1 tbsp Amaretto liqueur
For the Amaretto Syrup
  • 1 cup Hot water
  • 1/4 cup Granulated sugar
  • 1/2 cup Amaretto liqueur
For the Mascarpone Cream
  • 6 large Egg yolks
  • 1/2 cup Granulated sugar
  • 16 oz Mascarpone cheese room temperature
  • 1.5 cups Heavy cream cold
  • 1 tsp Vanilla extract
  • 2 tbsp Amaretto liqueur
For Assembly & Garnish
  • 24-30 Ladyfingers savoiardi (approx. 200g package)
  • 1 oz Dark chocolate for grating, optional garnish

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Medium Saucepan
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber Spatula

Method
 

Prepare the Cherry Compote
  1. Combine pitted cherries, 1/4 cup granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until cherries soften and release their juices, about 8-10 minutes.
  2. In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir the slurry into the cherry mixture in the saucepan. Continue to cook, stirring constantly, until the compote thickens, about 1-2 minutes.
  3. Remove from heat and stir in 1 tablespoon Amaretto liqueur. Transfer the compote to a bowl and let it cool completely to room temperature, then refrigerate until chilled (at least 30 minutes).
Make the Amaretto Syrup
  1. In a medium bowl, combine 1 cup hot water and 1/4 cup granulated sugar. Stir until the sugar is completely dissolved.
  2. Stir in 1/2 cup Amaretto liqueur. Set aside to cool to room temperature.
Prepare the Mascarpone Cream
  1. In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together egg yolks and 1/2 cup granulated sugar until pale and thick, about 5-7 minutes. Make sure the bottom of the bowl does not touch the water.
  2. Remove the bowl from heat and continue to whisk (preferably with an electric mixer) until the mixture is completely cool and very thick, about 5-8 minutes.
  3. In a separate large bowl, using an electric mixer, whip the cold heavy cream until stiff peaks form.
  4. Gently fold the room temperature mascarpone cheese into the cooled egg yolk mixture until smooth. Be careful not to overmix.
  5. Fold in the whipped heavy cream, vanilla extract, and 2 tablespoons Amaretto liqueur until just combined and no streaks remain. Do not overmix, or the cream may curdle.
Assemble the Cherry Amaretto Tiramisu
  1. Working quickly, dip each ladyfinger into the cooled Amaretto syrup for just 1-2 seconds per side; do not over-saturate.
  2. Arrange a single layer of dipped ladyfingers tightly on the bottom of a 9x13 inch baking dish, breaking them as needed to fit.
  3. Spread half of the mascarpone cream evenly over the ladyfingers.
  4. Spoon half of the chilled cherry compote over the mascarpone layer, spreading it gently.
  5. Repeat with another layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining cherry compote.
  6. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the tiramisu to set and the flavors to meld.
Serve
  1. Before serving, if desired, grate dark chocolate over the top.
  2. Cut into squares and serve chilled.

Notes

For best results, prepare the tiramisu the day before serving to allow the flavors to fully develop and the dessert to firm up properly. Ensure mascarpone cheese and egg yolks are at room temperature for a smoother cream, but keep heavy cream chilled for whipping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.