Cherry Amaretto Tiramisu Dessert

Okay, so you love tiramisu but also love cherries and booze — let’s not pretend you’re going to make 12 separate components. This Cherry Amaretto Tiramisu is the lazy genius version: all the flavor, minimal drama, and zero need to time a soufflé like a hostage negotiation.

Why This Recipe Is Awesome

This works because it does three smart things: it layers bright cherry flavor with the classic creamy richness of mascarpone, it uses amaretto for that almond-kissed warmth without overcomplicating the syrup, and it borrows the forgiving structure of tiramisu so you don’t have to be an exacting baker. The ladyfingers soak up just enough liquid to be tender without collapsing into mush, and the mascarpone mixture is stabilized with whipped cream — same indulgence, less fussy. Translation: impressive dessert, minimal drama.

Ingredients You’ll Need

• 250 g (about 9 oz) mascarpone cheese, room temperature
• 300 ml (1 1/4 cups) heavy cream, cold — whipped to soft peaks
• 100 g (1/2 cup) powdered sugar, sifted
• 3 large eggs, separated — yolks for richness, whites optional if you want extra lift
• 1 tsp vanilla extract
• 150–200 g (about 1 cup) cherry preserves or cherry pie filling — use the good stuff
• 250–300 g fresh cherries, pitted and halved (or thawed frozen cherries, drained)
• 120 ml (1/2 cup) amaretto liqueur, divided — or less if you’re diplomatic about alcohol
• 200–250 g ladyfingers (savoiardi), about 24–30 pieces
• 2 tbsp cherry liqueur or cold brew coffee for a darker edge (optional)
• Grated dark chocolate or cocoa powder for dusting
• Optional: sliced almonds or toasted amaretti cookies for crunch
• Pinch of salt to balance the sweet

Step-by-Step Instructions

1. Step 1

   Make the mascarpone cream: in a bowl, whisk egg yolks with powdered sugar and vanilla until smooth and pale — you’re just dissolving sugar here, not making a meringue. Fold in the mascarpone until homogeneous and silky; don’t overwhisk or it will get grainy. Separately, whip the heavy cream to soft peaks and gently fold into the mascarpone mixture. If you want extra lift, fold in beaten egg whites (stiff peaks) now, but the whipped cream alone keeps it stable and lazy-chef friendly.

2. Step 2

   Assemble: toss fresh cherries with cherry preserves and half the amaretto (adjust the booze to your mood). Quickly dip each ladyfinger—one or two seconds—into a shallow bowl with the remaining amaretto (and cherry liqueur or coffee if using). Line the bottom of your dish with dipped ladyfingers, spread half the cherry mixture over them, then dollop/skim half the mascarpone cream and smooth. Repeat for a second layer, finish with cherries and a dusting of cocoa or grated chocolate, and scatter toasted almonds if you like crunch. Cover and chill at least 4 hours, preferably overnight; the flavors settle, the texture becomes perfectly cohesive, and you can stop pretending it’s fine to serve it immediately.

Common Mistakes to Avoid

So many people panic and over-soak their ladyfingers; don’t. Two seconds per side is enough — think moist, not soggy. Also, do not substitute mascarpone with straight cream cheese unless you temper it with extra cream and sugar; it changes the texture and flavor in a way you’ll notice. Skipping the chill? That’s culinary impatience, and the dessert will be runny. Finally, resist adding all the alcohol at once; you want flavor, not a boozy puddle.

Alternatives & Substitutions

Out of fresh cherries? Use thawed frozen cherries or a high-quality cherry pie filling — both work fine and keep things easy. No amaretto? Try 1/2 tsp almond extract with a splash less liquid and a little extra cherry liqueur for balance. Mascarpone stand-in: blend 8 oz cream cheese with 1/4 cup heavy cream and a tablespoon of sour cream for a passable swap, but it’s not the same. Want non-alcoholic? Use cherry juice or a mix of cherry syrup and a tiny dash of almond extract. Gluten-free ladyfingers are available, or substitute thin sponge cake slices — just adjust soak time. Personally, I’ll pick the original every time, but I won’t judge the shortcuts that still taste great.

FAQ

Question 1?

How long should I chill it? Chill at least 4 hours, but overnight is the sweet spot. The mascarpone firms up, the ladyfingers soften properly, and the cherry-amaretto balance mellows into something cohesive. If you’re impatient, give it at least two hours and lower your expectations.

Question 2?

Can I make this ahead or freeze it? Make-ahead? Absolutely — up to 48 hours in the fridge is ideal. Freezing is possible but not ideal: ice crystals can break the creamy texture. If you must freeze, freeze unadorned, wrap tightly, and thaw slowly in the fridge for several hours before serving.

Question 3?

Can I use mascarpone substitutes for cost or availability reasons? Yes, you can, but expect a slightly tangier and denser result with cream cheese. A mix of cream cheese and heavy cream (as mentioned earlier) approximates mascarpone. If you have access to ricotta, blend it until smooth and sweeten slightly — still different, but workable in a pinch.

Final Thoughts

This Cherry Amaretto Tiramisu is the kind of dessert that makes you look like you planned a culinary coup without actually doing much planning. It’s rich but bright, boozy but approachable, and forgiving enough to build the night before. Serve it to friends who will ooh and ahh, and tell them the secret ingredient is strategic laziness — they’ll never know how few steps it took. Go ahead, dig in, and save the dramatic baking for another day.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.