Indulge in a truly decadent experience with this Cherry Amaretto Tiramisu, a delightful twist on the classic Italian dessert that’s surprisingly easy to make. This recipe transforms a beloved treat into something even more special, perfect for impressing guests or simply treating yourself. Get ready for a flavor sensation that’s both comforting and exciting!
Key Ingredients for Cherry Amaretto Tiramisu
- 1 ½ cups strong brewed coffee, cooled
- ¾ cup amaretto liqueur
- ¼ cup granulated sugar, plus more for dusting
- 1 pound mascarpone cheese, softened
- 6 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 24-30 ladyfingers (savoiardi)
- 1 ½ cups pitted fresh or frozen cherries, thawed and drained if frozen
- 2 tablespoons cherry preserves or jam
- Optional: Fresh cherries, amaretto drizzle, and shaved chocolate for garnish
How to Make Cherry Amaretto Tiramisu
This Cherry Amaretto Tiramisu is a culinary masterpiece that’s remarkably simple to assemble, promising a rich, creamy texture and a burst of delightful cherry and amaretto flavors. The preparation time is approximately 30 minutes, with an additional chilling period, making it an ideal make-ahead dessert. Enjoy the sweet, boozy aroma as you create this satisfying treat.
Step-by-Step Instructions
Prepare the Coffee-Amaretto Soak: In a shallow dish or bowl, combine the cooled strong brewed coffee and the amaretto liqueur. Stir until well blended. This fragrant liquid will be used to quickly dip the ladyfingers, infusing them with a delicious, boozy cherry-kissed flavor.
Make the Mascarpone Cream Base: In a medium heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water), whisk together the egg yolks and ½ cup of granulated sugar. Continuously whisk for about 5-7 minutes, or until the mixture is pale yellow, thickened, and has doubled in volume. This process, called tempering, gently cooks the egg yolks, creating a stable and smooth base for your cream.
Incorporate Mascarpone and Vanilla: Remove the bowl from the heat. Add the softened mascarpone cheese and vanilla extract to the tempered egg yolk mixture. Gently whisk or use a rubber spatula to combine until the mixture is completely smooth and creamy. Be careful not to overmix, as this can cause the mascarpone to break.
Whip the Heavy Cream: In a separate, clean bowl, whip the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream will stand up straight. Be careful not to over-whip, or you’ll end up with butter.
Fold in the Cream: Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Use an up-and-over motion, being careful not to deflate the air from the whipped cream. Continue folding until just combined and no streaks of cream remain. This will create a light and airy mascarpone cream.
Prepare the Cherry Layer: In a small bowl, combine the drained pitted cherries with the cherry preserves or jam. Stir gently to coat the cherries evenly. This provides pockets of intense cherry flavor throughout the tiramisu.
Assemble the Tiramisu:
- Quickly dip each ladyfinger into the coffee-amaretto mixture, one at a time, for just a few seconds per side. You want them to absorb some liquid but not become overly soggy.
- Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch (or similar sized) serving dish, breaking them as needed to fit.
- Spread half of the mascarpone cream evenly over the ladyfinger layer.
- Spoon half of the cherry mixture over the mascarpone cream.
- Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream, and finally top with the remaining cherry mixture. You can gently swirl the cherries into the top layer of cream if desired.
Chill and Set: Cover the serving dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set. This chilling time is crucial for achieving the perfect texture.
Garnish and Serve: Before serving, you can dust the top with a little cocoa powder, add fresh cherries, a drizzle of amaretto, or some shaved chocolate for an extra touch of elegance.
Why You’ll Love This Cherry Amaretto Tiramisu
Prepare to fall head over heels for this Cherry Amaretto Tiramisu! Its star feature is undoubtedly the harmonious blend of rich, creamy mascarpone, robust coffee, sweet amaretto, and bursts of tart cherries, creating a symphony of flavors that dance on your palate. Unlike store-bought desserts that can be pricey and lack that homemade touch, recreating this masterpiece in your own kitchen offers incredible value without compromising on quality or taste. The delectable combination of preserved cherries and a hint of amaretto liqueur elevates it beyond a simple tiramisu, making each bite an unforgettable experience.
You’ll find yourself craving this dessert time and time again, especially when you realize how easy it is to achieve such elegant results at home. It’s also a fantastic make-ahead option, meaning you can relax knowing dessert is sorted for your next gathering. So, ditch the fancy bakery and embrace the joy of creating this stunning Cherry Amaretto Tiramisu in your own kitchen – your taste buds will thank you!
Storing and Reheating Tips
Proper storage is key to keeping your Cherry Amaretto Tiramisu tasting its best.
- Refrigeration: Store any leftover tiramisu in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The flavors will continue to meld, often making it even more delicious on the second day.
- Freezing (Optional): While tiramisu is best enjoyed fresh, you can freeze it if you have a surplus. Loosely cover the assembled tiramisu with plastic wrap, then with a layer of aluminum foil to prevent freezer burn. Freeze for up to 1-2 months.
- To Thaw and Reheat: If frozen, transfer the tiramisu to the refrigerator and let it thaw overnight. Do not attempt to microwave directly, as this will melt the cream. The texture might be slightly softer after freezing and thawing, but the flavors will still be wonderful. If you want to serve it chilled, no reheating is necessary after thawing.
Final Thoughts
This Cherry Amaretto Tiramisu is a truly magnificent dessert that offers a delightful twist on a timeless classic. Its rich flavors and creamy texture make it a showstopper, and the ease of preparation is an added bonus. Give it a try – you won’t be disappointed!
Cherry Amaretto Tiramisu
Ingredients
Equipment
Method
- In a shallow dish or bowl, combine the cooled strong brewed coffee and the amaretto liqueur. Stir until well blended.1 ½ cups strong brewed coffee, cooled, ¾ cup amaretto liqueur
- In a medium heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water), whisk together the egg yolks and ½ cup of granulated sugar. Continuously whisk for about 5-7 minutes, or until the mixture is pale yellow, thickened, and has doubled in volume.6 large egg yolks, ½ cup granulated sugar
- Remove the bowl from the heat. Add the softened mascarpone cheese and vanilla extract to the tempered egg yolk mixture. Gently whisk or use a rubber spatula to combine until the mixture is completely smooth and creamy.1 pound mascarpone cheese, softened, 1 teaspoon vanilla extract
- In a separate, clean bowl, whip the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form.1 ½ cups heavy whipping cream
- Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Continue folding until just combined and no streaks of cream remain.
- In a small bowl, combine the drained pitted cherries with the cherry preserves or jam. Stir gently to coat the cherries evenly.1 ½ cups pitted fresh or frozen cherries, thawed and drained if frozen, 2 tablespoons cherry preserves or jam
- Quickly dip each ladyfinger into the coffee-amaretto mixture, one at a time, for just a few seconds per side. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch (or similar sized) serving dish. Spread half of the mascarpone cream evenly over the ladyfinger layer. Spoon half of the cherry mixture over the mascarpone cream. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream, and finally top with the remaining cherry mixture.24-30 ladyfingers (savoiardi), ¾ cup amaretto liqueur, 1 ½ cups strong brewed coffee, cooled, 1 ½ cups pitted fresh or frozen cherries, thawed and drained if frozen, 2 tablespoons cherry preserves or jam, 1 pound mascarpone cheese, softened, 1 teaspoon vanilla extract, 1 ½ cups heavy whipping cream, 6 large egg yolks, ½ cup granulated sugar
- Cover the serving dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, you can dust the top with a little cocoa powder, add fresh cherries, a drizzle of amaretto, or some shaved chocolate for an extra touch of elegance.Fresh cherries, amaretto drizzle, shaved chocolate