Cherry Amaretto Tiramisu Recipe – Easy Dreamy Almond Dessert

The first time I made cherry amaretto tiramisu, the sweet scent of almond liqueur and juicy cherries filled my kitchen—and, honestly, I felt like I’d stepped straight into an Italian patisserie. You know those desserts that make you swoon a little, just from the aroma? This is one of those. Every bite is a dreamy combination of creamy mascarpone, soft ladyfingers, tart cherries, and that unmistakable amaretto kick. There’s a nostalgia here for anyone who’s ever loved classic tiramisu, but this recipe adds a fruity twist that feels just a tad fancy without being fussy.

I stumbled onto this cherry amaretto tiramisu recipe during a summer picnic, when I wanted something that would wow my friends but wouldn’t have me sweating over the oven. After a few tries—okay, maybe more than a few—I finally nailed the balance between the cherries’ sweet-tart zing and the rich almond flavor. The result? Layers that melt together like a flavor symphony, each bite better than the last.

What I really love is how this dessert somehow feels both elegant and comforting. It’s perfect for special occasions, but honestly, I’ve made it just for a Tuesday night treat, too. Plus, with no baking required, it’s a lifesaver when you need a showstopper that won’t keep you tied to the kitchen. If you’re looking for a dessert that’s packed with flavor, easy to assemble, and guaranteed to impress—cherry amaretto tiramisu is your new go-to. Trust me, after testing this recipe over a dozen times (and eating way too many samples), this is one dreamy almond dessert you’ll want on repeat.

Why You’ll Love This Cherry Amaretto Tiramisu Recipe

Let’s face it, there are a million tiramisu recipes out there, but this cherry amaretto tiramisu? It’s on a whole new level. After plenty of taste-testing (perks of the job!), here’s why I think you’ll fall head over heels for this dreamy almond dessert:

• Quick & Easy: This cherry amaretto tiramisu comes together in about 30 minutes, plus chilling time. No oven, no fussy steps—just pure dessert magic.
• Simple Ingredients: You don’t need to hunt for anything obscure. Most of these are pantry staples or simple to snag at any grocery store.
• Perfect for Entertaining: Whether you’re hosting a brunch, birthday, or a cozy dinner with friends, this tiramisu is always a crowd-pleaser. It looks so beautiful in a trifle dish or individual glasses!
• Crowd-Pleaser: Kids love the sweet cherry layer (just swap the amaretto for juice if needed), and adults can’t resist the subtle boozy almond flavor.
• Unbelievably Delicious: The texture is what gets me every time—pillowy mascarpone, juicy cherries, and those delicate, amaretto-soaked ladyfingers. It’s comfort food with an elegant twist.

What really sets this cherry amaretto tiramisu apart is the layering technique. I blend the cherries into a compote, letting their flavor soak into the ladyfingers along with a splash of amaretto. Instead of just a coffee base, you get a bright, fruity tang that pairs perfectly with the almond notes. I’ve tried it with everything from fresh to frozen cherries, and it never disappoints.

It’s a recipe that’s forgiving, too—hard to mess up, even if you’re new to tiramisu. I’ve brought it to potlucks, made it for family gatherings, and even served it at a holiday dinner. It’s the kind of dessert that makes people ask for seconds (and the recipe), which, honestly, is the best compliment. If you want something a little different but still deeply comforting, this cherry amaretto tiramisu checks all the boxes.

What Ingredients You Will Need

This cherry amaretto tiramisu recipe uses mostly simple, wholesome ingredients that come together to create bold flavor and a melt-in-your-mouth texture. Most of these you’ll probably already have on hand, and for the rest—well, the trip to the store is absolutely worth it. Here’s what you’ll need:

• For the Cherry Layer:
  • Cherries (fresh or frozen, pitted, about 3 cups / 400g) – I love using dark sweet cherries, but tart cherries work too.
  • Granulated Sugar (1/2 cup / 100g) – Adjust to taste, especially if your cherries are very sweet or tart.
  • Lemon Juice (1 tablespoon / 15ml) – Adds brightness and balances the sweetness.
  • Almond Extract (1/2 teaspoon) – Optional, but really boosts the almond flavor.
• For the Cream Layer:
  • Mascarpone Cheese (16 oz / 450g, at room temperature) – I recommend Galbani or BelGioioso for the creamiest texture.
  • Heavy Whipping Cream (1 cup / 240ml, cold) – Helps the cream layer stay light and fluffy.
  • Powdered Sugar (1/3 cup / 40g) – Sweetens the cream without making it grainy.
  • Vanilla Extract (1 teaspoon) – For that classic tiramisu flavor base.
  • Amaretto Liqueur (1/4 cup / 60ml) – Disaronno is my go-to, but any almond liqueur works. For a kid-friendly or alcohol-free version, swap in cherry or apple juice.
• For the Ladyfingers:
  • Ladyfingers (Savoiardi) (about 24 pieces or 200g) – These are the backbone of any tiramisu. I grab the imported Italian brands when possible, but any crisp ladyfingers will do.
  • Extra Amaretto or Cherry Syrup (optional) – For soaking, if you like extra flavor punch.
• For Topping:
  • Toasted Sliced Almonds (a handful) – Adds a lovely crunch and pretty finish.
  • Dark Chocolate Shavings (optional) – For a little extra drama and flavor.
  • Fresh Cherries (optional) – If they’re in season, they make a gorgeous garnish.

Ingredient Tips: If you need to make it gluten-free, Schär makes great GF ladyfingers. For a dairy-free option, try coconut cream and vegan cream cheese. And if cherries aren’t in season, frozen works just as well—just thaw and drain any excess liquid before cooking them down.

Equipment Needed

• Medium Saucepan: For simmering the cherry compote. Any heavy-bottomed pan will do the trick.
• Fine Mesh Sieve or Strainer: Helpful if you want a smoother cherry sauce (sometimes I just leave it chunky—personal preference!).
• Mixing Bowls: At least two, preferably one large and one medium. Stainless steel or glass bowls work best for whipping cream.
• Electric Mixer or Stand Mixer: Whips the cream to soft peaks quickly. I’ve done it by hand with a whisk, but your arms will thank you for using a mixer.
• Spatula: For folding the cream and mascarpone together gently.
• 9×9-inch (23x23cm) Baking Dish or Trifle Bowl: Any shallow dish works. I sometimes use individual glasses for personal servings—so cute for parties!
• Measuring Cups and Spoons: Accuracy matters, especially with layering desserts.
• Microplane or Vegetable Peeler: For shaving chocolate on top (optional, but oh-so-worth-it for presentation).

If you don’t have a stand mixer, no biggie—a good old hand mixer works fine. For a budget-friendly option, I’ve picked up mixing bowls and spatulas from dollar stores and they’ve held up really well. Just be sure to let your mascarpone come to room temp for easy mixing, and always dry your mixing bowl before whipping cream (a tiny bit of water can mess with the peaks!).

Preparation Method

1. Make the Cherry Compote (10-15 minutes):
   • In a medium saucepan, combine 3 cups (400g) pitted cherries, 1/2 cup (100g) granulated sugar, and 1 tablespoon (15ml) lemon juice.
   • Cook over medium heat, stirring occasionally, until cherries release their juices and the mixture thickens, about 8-10 minutes.
   • Optional: Stir in 1/2 teaspoon almond extract for extra almond flavor.
   • Let the compote cool to room temperature. If you prefer a smoother sauce, mash some cherries or pass through a sieve.
   • Tip: If mixture gets too thick, add a splash of water.
2. Prepare the Cream Layer (5-7 minutes):
   • In a large mixing bowl, whip 1 cup (240ml) cold heavy cream until soft peaks form (about 2-3 minutes with an electric mixer).
   • Add 16 oz (450g) mascarpone, 1/3 cup (40g) powdered sugar, and 1 teaspoon vanilla extract. Beat until just combined and smooth—don’t overmix, or the mixture can become grainy.
   • Stir in 1/4 cup (60ml) amaretto liqueur (or juice for a non-alcoholic version).
   • Warning: Over-whipping can separate the mascarpone and create a grainy texture. If this happens, gently fold in a few tablespoons of extra cream to smooth it out.
3. Assemble the Tiramisu Layers (10 minutes):
   • Quickly dip each ladyfinger (about 24 pieces or 200g) into the cooled cherry compote, turning for just 2-3 seconds to prevent sogginess.
   • Arrange a single layer of dipped ladyfingers in the bottom of your dish or glasses.
   • Spread half the mascarpone cream mixture evenly over the ladyfingers.
   • Spoon half the remaining cherry compote over the cream layer.
   • Repeat with a second layer of dipped ladyfingers, the rest of the mascarpone cream, and remaining compote.
   • Personal Tip: For neat layers, use an offset spatula. If you have extra cherry juice, drizzle a little over the top layer before chilling.
4. Chill (at least 4 hours, ideally overnight):
   • Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours to let the flavors meld and the layers set.
   • Efficiency Tip: Make this the night before your event—it tastes even better the next day!
5. Finish & Serve (5 minutes):
   • Before serving, sprinkle with toasted sliced almonds and chocolate shavings. Garnish with fresh cherries if desired.
   • Slice or scoop, and enjoy the dreamy almond-cherry goodness!

If your tiramisu seems runny after chilling, don’t panic—it’ll still taste amazing. Sometimes, ladyfingers absorb more or less liquid depending on brand or humidity. Next time, let the cherry compote cool a bit longer or dip the ladyfingers even more quickly.

Cooking Tips & Techniques

Making cherry amaretto tiramisu isn’t tricky, but a few insider tricks can turn a good dessert into a truly dreamy almond masterpiece.

• Don’t Oversoak the Ladyfingers: Trust me, I’ve made this mistake! A quick dip in the cherry compote is all you need (about 2 seconds per side). Too long, and you’ll end up with a mushy mess.
• Let Your Mascarpone Warm Up: Cold mascarpone can get lumpy. Take it out 20-30 minutes before mixing for a silky cream layer.
• Whip, But Don’t Over-Whip: Stop mixing the cream and mascarpone as soon as it’s thick and smooth. Over-whipping can split the mixture—if this happens, gently fold in more cream.
• Chill Time Is Key: The longer you let your tiramisu rest in the fridge (up to 24 hours), the more the flavors meld. I always make it a day ahead if I can.
• Use Quality Amaretto: The almond flavor really shines, so pick a liqueur you’d enjoy sipping. If you skip the alcohol, almond extract in the cream layer helps keep that signature flavor.
• Layer Neatly: A little patience goes a long way. Use an offset spatula for even layers, and wipe between spreading for clean lines.

From personal experience, I once rushed the chilling step and ended up with a delicious, but slightly soupy dessert. Lesson learned: give it time! And if your whipped cream ever flops, don’t toss it—use it as a fluffy topping and call it “deconstructed.” Sometimes, the best desserts are the ones that don’t look perfect but taste incredible.

Variations & Adaptations

One of the best things about cherry amaretto tiramisu is how easy it is to adapt to different tastes and diets. Here are a few fun variations to try:

• Gluten-Free Version: Use gluten-free ladyfingers (Schär is my favorite). All the other components are naturally gluten-free!
• Dairy-Free or Vegan: Swap mascarpone for a plant-based cream cheese (like Kite Hill), and use coconut cream instead of heavy cream. Almond milk whipped cream is surprisingly fluffy, too.
• Seasonal Fruit Swaps: Try raspberries, blackberries, or a mix of berries instead of cherries. In the fall, poached pears are amazing with amaretto.
• Kid-Friendly: Replace amaretto with cherry juice or apple juice in both the cream and soaking syrup. Keep the almond flavor with a touch of extract.
• Chocolate Lovers’ Twist: Add a layer of chocolate ganache (a simple mix of melted chocolate and cream) between the mascarpone and cherries. I tried this once for a birthday, and—wow—it was a hit.

Personally, I love swapping in blueberries and a splash of lemon zest in the summer for an extra-bright flavor. If you want to experiment, just keep the basic method and get creative with your favorite flavors—this recipe is super forgiving!

Serving & Storage Suggestions

Cherry amaretto tiramisu is best served chilled, straight from the fridge. I like to slice it into generous squares for family dinners, or spoon it into pretty glasses for parties—trust me, it makes for a Pinterest-worthy presentation!

• Serving Temperature: Always serve cold. The cream and cherries hold their shape and taste freshest this way.
• Presentation Tips: Sprinkle toasted almonds and dark chocolate shavings on top just before serving. Add a few whole cherries for a pop of color.
• Pairing Ideas: This dreamy almond dessert goes beautifully with espresso, dessert wine, or even a glass of bubbly. For a fun brunch, pair with strong coffee or a light rosé.
• Storage: Cover any leftovers tightly and refrigerate for up to 3 days. The flavors actually meld and deepen over time—so sometimes the second-day slice is even better!
• Freezing: You can freeze individual portions, tightly wrapped, for up to 1 month. Thaw overnight in the fridge before serving. The texture might soften a bit, but the flavor stays amazing.
• Reheating: No need! This dessert is meant to be enjoyed cold. If you want to refresh the top, add a fresh sprinkle of almonds and chocolate before serving.

One of my favorite things is sneaking a late-night spoonful—those layered flavors are even better after a day or two. Just don’t leave it out at room temp for too long, or the cream will soften and the ladyfingers can get overly soggy.

Nutritional Information & Benefits

Each serving of cherry amaretto tiramisu (about 1/8th of the pan) provides an estimated:

• Calories: ~350-400
• Fat: 22g
• Carbohydrates: 35g
• Protein: 5g
• Sugar: 23g

The cherries pack a punch of vitamin C, potassium, and antioxidants, while almonds offer healthy fats. Mascarpone and cream do make this a rich dessert, but because it’s so satisfying, a small serving goes a long way. If you need it lower in sugar, you can reduce the sugar in the cherry layer or choose a sugar substitute (I’ve tried Swerve, and it worked well).

This dessert does contain dairy, eggs (in some ladyfingers), wheat, and nuts (amaretto and almonds)—so be mindful if serving to guests with allergies. I love that you can adapt it for gluten-free or dairy-free diets with a few swaps, making it a treat almost anyone can enjoy. Personally, I find that recipes like this, made with real, whole ingredients and plenty of fruit, fit into my balanced approach to sweets.

Conclusion

Cherry amaretto tiramisu isn’t just a dessert—it’s a celebration, a comfort, and a little taste of something special all rolled into one dreamy almond dessert. It’s easy enough for a weeknight, impressive enough for a holiday, and honestly, it’s the kind of recipe you’ll want to make again and again. The balance of creamy mascarpone, juicy cherries, and almond flavor is absolutely irresistible.

I hope you’ll give this recipe a try and make it your own. Maybe you’ll tweak the fruit, swap the liqueur, or add your own creative spin. That’s the beauty of a recipe like this—there’s plenty of room for personal touches.

If you make my cherry amaretto tiramisu, I’d love to hear about it! Leave a comment with your tweaks, share your photos, or pass the recipe along to someone who needs a little sweet inspiration. Here’s to many layers of happy, delicious memories—one dreamy bite at a time!

Frequently Asked Questions

Can I make cherry amaretto tiramisu ahead of time?

Absolutely! In fact, it tastes even better if you make it a day ahead—the flavors blend and the layers set perfectly. Just keep it covered in the fridge until you’re ready to serve.

What can I use instead of amaretto in this recipe?

If you want to skip the alcohol, swap in cherry juice, apple juice, or almond extract (just a few drops). You’ll still get that lovely almond note without the booze.

Can I use frozen cherries instead of fresh?

Yes! Frozen cherries work beautifully. Thaw them first and drain any excess liquid so your compote isn’t too watery.

Is this recipe gluten-free?

It can be! Simply use gluten-free ladyfingers. All the other ingredients are naturally gluten-free, so it’s an easy swap for anyone avoiding gluten.

How long does cherry amaretto tiramisu keep?

Stored in the fridge, it keeps well for up to 3 days. The flavors actually improve after a day, but after three days, the ladyfingers may get a bit too soft. For longer storage, freeze individual portions and thaw as needed.

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