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Cherry Amaretto Tiramisu

Cherry Amaretto Tiramisu

Cherry Amaretto Tiramisu is a luscious twist on the classic Italian dessert that combines layers of espresso-soaked ladyfingers, rich mascarpone cream, and sweet macerated cherries flavored with Amaretto liqueur. This no-bake treat not only offers an elegant presentation but also allows for easy preparation, making it a standout choice for any occasion—from dinner parties to cozy nights in. With its indulgent yet refreshing flavor profile, this dessert is sure to impress your guests and leave everyone craving more.

  • Total Time: 24 minute
  • Yield: Serves 8

Ingredients

Scale
  • 1 pound fresh cherries, pitted and halved
  • 1/4 cup Amaretto liqueur
  • 1 tablespoon sugar
  • 16 ladyfingers
  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup brewed espresso, cooled

Instructions

  1. In a bowl, mix cherries with Amaretto and sugar; let sit for 30 minutes to macerate.
  2. Whisk mascarpone cheese with powdered sugar and vanilla until smooth.
  3. In another bowl, whip heavy cream to stiff peaks, then fold into mascarpone mixture.
  4. Quickly dip ladyfingers in cooled espresso and layer in a serving dish.
  5. Spread half of the mascarpone mixture over ladyfingers and add half of the macerated cherries.
  6. Repeat layers with remaining ingredients.
  7. Dust top with cocoa powder and refrigerate for at least 4 hours before serving.
  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: None
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice (125g)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 60mg
  • Fat: 23g
  • Saturated Fat: 11g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: For best flavor, prepare the tiramisu a day ahead. Use ripe cherries for enhanced sweetness. Experiment with toppings like dark chocolate shavings or toasted nuts for added texture.