Cherry Amaretto Tiramisu
A delightful twist on the classic Italian dessert, combining mascarpone cheese with the sweet and tart flavors of cherries and amaretto liqueur.
Ingredients
For the Cherry Mixture
- 1 pound fresh or frozen cherries, pitted
- ¼ cup granulated sugar
- ¼ cup amaretto liqueur Use additional cherry juice for non-alcoholic version.
- 1 cup cherry juice
For the Cream Mixture
- 16 to 18 pieces ladyfinger cookies Ensure quick dips to prevent sogginess.
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 8 ounces mascarpone cheese, softened Can be substituted with cream cheese mixed with sour cream.
- 1 teaspoon vanilla extract
For Serving
- Cocoa powder or grated dark chocolate, for topping
Instructions
Prepare the Cherry Mixture
- In a saucepan over medium heat, combine the cherries, granulated sugar, and half of the amaretto.
- Cook for 5 to 7 minutes until the cherries are soft and their juices are released.
- Remove from heat and cool slightly. Stir in the remaining amaretto and cherry juice.
Prepare the Cream Mixture
- In a large bowl, whip the heavy cream and powdered sugar until soft peaks form.
- In a separate bowl, mix the mascarpone with the vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until it is fully combined and fluffy.
Assemble the Tiramisu
- Dip each ladyfinger briefly into the cherry-amaretto mixture, ensuring not to oversoak.
- Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch dish or individual serving cups.
- Spread half of the mascarpone cream mixture over the ladyfingers.
- Spoon half of the cherry mixture on top, then repeat the layers with the remaining ingredients.
Set and Serve
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
- Before serving, dust with cocoa powder or sprinkle with grated dark chocolate.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. The flavors will continue to meld.