Elegant Cherry Amaretto Tiramisu
A show-stopping no-bake Cherry Amaretto Tiramisu layered with juicy cherries, mascarpone cream, and a touch of almond liqueur. Elegant, easy, and perfect for entertaining!
Ingredients
For the Tiramisu:
- 24 –30 ladyfinger biscuits savoiardi
- 1½ cups 360 ml cherry juice or cherry syrup
- 2 –3 tbsp Amaretto liqueur optional
- 1 cup 240 ml heavy cream
- 8 oz 225 g mascarpone cheese, softened
- ⅓ cup 40 g powdered sugar
- 1 tsp vanilla extract
For the Cherry Layer:
- 1½ cups 250 g fresh or frozen pitted cherries (thawed if frozen)
- 2 tbsp granulated sugar for macerating cherries
For Garnish:
- Shaved chocolate or cocoa powder optional
Instructions
- Macerate the Cherries:
- In a bowl, combine pitted cherries with 2 tbsp of granulated sugar. Let them sit for 15–20 minutes to release their juices.
- Whip the Cream:
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Prepare the Mascarpone Cream:
- In another bowl, beat the mascarpone cheese until smooth and creamy. Gently fold the whipped cream into the mascarpone until fully combined.
- Dip the Ladyfingers:
- Mix cherry juice and Amaretto in a shallow dish. Quickly dip each ladyfinger—1–2 seconds per side—so they’re moist but not soggy.
- Assemble the Layers:
- Arrange a layer of soaked ladyfingers in a serving dish or trifle bowl. Spread half of the mascarpone mixture over the top, followed by half of the macerated cherries. Repeat the layers.
- Chill:
- Cover and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to meld and the layers to firm up.
- Garnish and Serve:
- Before serving, dust with cocoa powder or top with shaved chocolate. Slice or spoon into bowls and serve chilled.
Notes
Use cold cream for the best whipped texture.
Don’t oversoak the ladyfingers—just a quick dip prevents a mushy texture.
For a non-alcoholic version, substitute almond extract for Amaretto.
Serve in clear glass dishes for a beautiful layered presentation.