Cherry Amaretto Tiramisu
A delicious twist on the traditional Italian dessert, this Cherry Amaretto Tiramisu combines rich mascarpone, sweet cherries, and a hint of amaretto for a delightful treat that's perfect for any occasion.
Ingredients
For the Cream Layer
- 1 ¾ cups heavy cream
- 1 cup mascarpone cheese (room temperature) Ensure mascarpone is at room temperature for easier mixing.
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For Assembly
- 1 ½ cups strong brewed espresso or coffee (cooled)
- 3 tbsp amaretto liqueur Can substitute with almond extract for non-alcoholic version, use sparingly.
- 1 package (about 7 oz) ladyfinger cookies (savoiardi)
- 1 ½ cups cherry preserves or cherry pie filling
- ½ cup fresh cherries, pitted and halved Plus more for topping.
- Unsweetened cocoa powder (for dusting)
- Fresh cherries (with stems, optional)
- Shaved chocolate or sliced almonds (optional)
Instructions
Preparation of Cream
- In a large bowl, whip the heavy cream until soft peaks form.
- Add mascarpone, powdered sugar, and vanilla extract. Whip until smooth and fluffy.
Assembly of Tiramisu
- In a shallow bowl, combine the cooled espresso and amaretto liqueur.
- Quickly dip each ladyfinger into the espresso mixture (don’t soak).
- Line the bottom of a 9x9-inch dish with dipped cookies.
- Spread half of the mascarpone cream mixture over the ladyfingers.
- Spoon half of the cherry preserves and fresh cherry halves evenly over the cream.
- Repeat the layers: dipped ladyfingers, remaining cream, then remaining cherry mixture.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Serving
- Just before serving, dust the top with cocoa powder and decorate with fresh cherries, shaved chocolate, or almonds as desired.
- Slice and serve chilled!
Notes
You can store Cherry Amaretto Tiramisu in the refrigerator. Make sure it’s covered to keep it fresh. It’s best enjoyed within 2-3 days, but the flavors can deepen if left overnight. Don’t soak the ladyfingers in the coffee mix too long; they should be moist but still hold their shape.