Cherry Amaretto Tiramisu
A delightful twist on the classic Italian dessert, Cherry Amaretto Tiramisu combines the richness of mascarpone with the sweetness of cherries and a hint of amaretto liqueur.
Ingredients
For the Cherry Mixture
- 2 cups fresh or frozen cherries, pitted Use thawed frozen cherries if available.
- 1/2 cup sugar Adjust to taste depending on the sweetness of cherries.
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1/4 cup amaretto liqueur Can be replaced with almond extract for a non-alcoholic option.
For the Cream Layer
- 16 oz mascarpone cheese Ensure it is at room temperature.
- 1 1/4 cups heavy whipping cream Must be cold.
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
For Assembly
- 24 pieces ladyfinger cookies, Savoiardi style
- 1 cup fresh cherries, for topping
- 1/4 cup sliced almonds, optional garnish
- 1 tablespoon cocoa powder, for dusting
Instructions
Preparation of Cherry Mixture
- Cook cherries with sugar and water over medium heat until soft and syrupy, about 10 minutes.
- Strain the mixture, reserving the liquid, and stir in amaretto and lemon juice.
- Cool completely.
Preparation of Cream Layer
- Whip heavy cream with powdered sugar until soft peaks form.
- Fold in mascarpone and vanilla until smooth, being careful not to overmix.
Assembly
- Quickly dip each ladyfinger into the cooled cherry syrup for 1 second per side.
- Arrange the dipped ladyfingers in a 9x13 dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat layers with the remaining dipped ladyfingers and mascarpone cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Serving
- Top with fresh cherries, sliced almonds, and a dusting of cocoa powder before serving.
Notes
Keep any leftovers covered in the refrigerator for 3-5 days. For longer storage, freeze the dessert without toppings for up to 2 months.