I created a Cherry Almond Tiramisu that hides a surprising twist in the layers, and I can’t wait to share the idea behind it.

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I’ve been messing around with a classic and the result surprised me. This Cherry Amaretto Tiramisu flips expectations, the sharp pop of fresh cherries cutting through creamy layers and a hint of amaretto liqueur that sneaks up after every bite.

I wasn’t going for perfect but it’s dangerously easy to keep spooning anyway. It’s part nostalgia part new thing, like a Cherry Tiramisu Recipe you’d hide from company because you’ll eat the whole thing.

You’ll want to taste it just to see how the cherries change everything. Don’t expect it to behave, it won’t.

Ingredients

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Mascarpone: ultra creamy, high in fat and calories, adds silkiness, little protein.
Ladyfingers: light, dry sponge cookies that soak up coffee, mainly simple carbs, sweet.
Cherries: fresh cherries bring tartness and fibre, vitamin C, natural sugars, juicy pop.
Espresso: strong coffee gives bitter depth and caffeine, almost no calories otherwise.
Amaretto: almond liqueur adds sweet nutty flavor, sugar in booze so use sparingly.
Eggs: egg yolks lend richness and protein, whites whipped to lighten, careful raw.
Heavy cream: cream boosts richness and fat, whips airy, adds calories but luxurious mouthfeel.
Cocoa powder: unsweetened cocoa dusts bitterness, no sugar, adds cocoa antioxidants and aroma.

Ingredient Quantities

1 cup (240 ml) strong brewed espresso or very strong coffee, cooled

3 tablespoons amaretto liqueur plus 1 tablespoon reserved for the cherries

about 24 to 30 ladyfingers (savoiardi), give or take

1 pound (450 g) mascarpone cheese, room temperature

3 large eggs, separated

3/4 cup (150 g) granulated sugar

1 cup (240 ml) heavy cream, cold

12 ounces (340 g) fresh cherries, pitted and halved

1/3 cup (65 g) granulated sugar for the cherries

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon cornstarch mixed with 1 tablespoon water, optional to thicken cherry syrup

pinch of fine sea salt

unsweetened cocoa powder for dusting, about 2 tablespoons

1 ounce (30 g) dark chocolate shavings or curls for garnish, optional

crushed amaretti cookies or toasted sliced almonds for sprinkling, optional

How to Make this

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1. Make the cherry compote: place pitted, halved cherries, 1/3 cup sugar, 1 tablespoon lemon juice and the reserved 1 tablespoon amaretto in a small saucepan. Cook over medium heat until juices release and the fruit softens, about 6 minutes. If you want a thicker syrup, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer 1 more minute. Cool completely.

2. Brew 1 cup strong espresso or very strong coffee and let it cool to room temperature. Stir in 3 tablespoons amaretto and pour into a shallow bowl for dipping ladyfingers.

3. For a safe, silky mascarpone base make a zabaglione: whisk the 3 egg yolks with 3/4 cup sugar until pale. Set a heatproof bowl over barely simmering water and whisk constantly until mixture thickens and reaches about 160 degrees F or becomes ribbony, about 6 to 8 minutes. Remove from heat and whisk 30 seconds more.

4. Stir the warm yolk mixture into the 1 pound mascarpone along with 1 teaspoon vanilla extract until smooth and lump free. If you prefer not to cook eggs, use pasteurized eggs instead and proceed the same way.

5. Whip 1 cup cold heavy cream to soft peaks and gently fold it into the mascarpone mixture until blended.

6. In a separate bowl beat the 3 egg whites with a pinch of fine sea salt to stiff glossy peaks. Fold the whipped whites gently into the mascarpone mixture in two additions to keep the filling airy.

7. Quickly dunk each ladyfinger into the coffee-amaretto for about 1 second per side so they absorb but do not go soggy. Arrange a single even layer of ladyfingers in an 8 by 8 inch or similar sized dish.

8. Spoon half the mascarpone filling over the first cookie layer and spread gently. Scatter half the cooled cherry compote evenly over the filling, reserving some syrup. Repeat with a second soaked ladyfinger layer, then the remaining mascarpone and the rest of the cherries on top.

9. Cover and chill at least 4 hours, preferably overnight, so flavors meld and the layers set. Don’t rush this step or the tiramisu will be loose.

10. Just before serving dust generously with unsweetened cocoa powder, sprinkle chocolate shavings and crushed amaretti cookies or toasted sliced almonds if using, and spoon carefully. Store refrigerated and eat within two days for best texture.

Equipment Needed

1. Small saucepan, for the cherry compote and syrup
2. Heatproof bowl, to make the zabaglione over simmering water
3. Medium saucepan, to hold the simmering water for the double boiler setup
4. Whisk, for eggs and the zabaglione (you’ll be using it a lot)
5. Electric mixer or hand mixer, to whip cream and egg whites to soft/stiff peaks
6. Rubber spatula or offset spatula, for folding and spreading the mascarpone mix evenly
7. Shallow bowl or wide dish, for the coffee + amaretto soak
8. 8×8 inch baking dish or similar size baking pan, for assembling the tiramisu
9. Fine mesh sieve, for dusting cocoa powder and removing lumps when needed

FAQ

Q: Can I use frozen or canned cherries instead of fresh? A: Yes. Thaw frozen cherries and drain well, then simmer briefly with the 1 tablespoon amaretto and some of the 1/3 cup sugar to concentrate flavor. For canned cherries cut back on added sugar since theyre already sweet, and drain some syrup so the tiramisu does not get too soggy.

Q: How far ahead can I make this tiramisu? A: You can assemble it 4 to 24 hours ahead for best texture and flavor. It needs at least 4 hours to set in the fridge, 24 hours is ideal. After about 48 to 72 hours ladyfingers can get overly soft so eat within that window. You can freeze portions but texture will change when thawed.

Q: Are raw eggs safe in the mascarpone filling? A: Raw eggs are used in classic tiramisu, but if youre worried use pasteurized eggs or cook the egg yolks with half the sugar over a bain marie until the mixture reaches about 160 F or feels hot and thick, then cool before folding into mascarpone. Another option is to skip raw yolks and rely on whipped cream and stabilizers for a no-raw-eggs version.

Q: How long should I dip the ladyfingers in the espresso and amaretto? A: Dip each ladyfinger very quickly 1 to 2 seconds per side. They should be moist but not falling apart. If you let them sit theyll turn mushy and make the tiramisu waterlogged.

Q: Can I swap the amaretto for something else? A: Yes. Use 1/2 teaspoon almond extract plus a little water if you want the almond note without booze, or use marsala, brandy, or coffee liqueur instead. If you use extract use much less, its more concentrated than liqueur.

Q: My cherry syrup is too thin how do I thicken it? A: Simmer the cherries and sugar a few minutes to reduce and concentrate it, or stir in the optional cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer until it thickens. Cool before layering so it doesnt loosen the mascarpone.

Cherry Amaretto Tiramisu Recipe Substitutions and Variations

Mascarpone: swap with 8 oz (225 g) cream cheese plus 1/4 to 1/3 cup (60–80 ml) heavy cream, room temp. Beat till smooth, use same weight as mascarpone. It’ll be a bit tangier but works great.
Amaretto liqueur: use 1 tbsp almond extract plus 2 tbsp simple syrup, or substitute 2 tbsp Frangelico or dark rum. Almond extract is strong so start small, you can add more.
Ladyfingers: replace with thin slices of plain sponge cake or pound cake (store bought is fine). They soak faster so dip quickly into the coffee.
Heavy cream: for dairy free use chilled full fat canned coconut cream (scoop the thick part) 1:1, or for a lighter texture fold 1 cup Greek yogurt thinned with 2–3 tbsp milk. Texture will change but flavor stays lovely.

Pro Tips

1. Chill the cherry compote fully before you layer it, dont skip this. If the compote is even a little warm it will soften the mascarpone and make the whole tiramisu runny, and if the syrup seems thin, thicken it with the cornstarch slurry then cool completely.

2. When you make the zabaglione, cook the yolks until about 160 F so any bacteria are killed, whisking constantly over simmering water until it becomes thick and ribbon like. Let that warm mixture cool slightly before you stir it into the mascarpone or the cheese can break and get grainy, and if you are nervous use pasteurized eggs.

3. Test one ladyfinger as you dip so you dont guess wrong, every brand soaks up coffee differently. A quick 1 second dunk each side is a good starting point for crisp store bought cookies but some need a hair more or less, work fast and assemble on a flat surface so the first layer stays even.

4. Chill at least 4 hours but overnight is way better, flavors meld and texture firms up, and wait to dust cocoa and add crunchy toppings until right before serving so the cocoa doesnt sweat and the crunch stays crisp. If you need to store it longer than two days, keep the topping separate.