Name: Cherry Tiramisu Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: Italian
Ingredients: 4 cups pitted and halved fresh red cherries (about 22 ounces); 1/3 cup water; 1/2 cup granulated sugar; 2 teaspoons lemon juice; 1 ½ cup heavy cream; 16 ounces mascarpone cheese; ¾ cup granulated sugar; 2/3 cup cherry syrup (from recipe above); 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 (7 oz) package Savoiardi ladyfingers (about 24); 2-4 Tablespoons Amaretto liqueur (I used Disaronno)

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Introduction

This Cherry Tiramisu offers a delightful twist on the classic Italian dessert, combining fresh cherries and rich mascarpone cream. Its vibrant cherry syrup soaks into ladyfingers, creating a luscious and fruity treat perfect for any occasion.

A square piece of layered cherry dessert sits on a white plate placed on a white marbled texture surface. The dessert has three visible layers: the bottom layer is a soaked light brown sponge cake soaked in a dark red cherry syrup, the middle layer is a thick, smooth light pink cream, and the top layer is a combination of sponge cake and dollops of fluffy white cream with speckles of pink. Bright red cherry syrup is drizzled over the cream peaks and drips down the sides, pooling at the base. Fresh cherries are scattered casually around the plate and there is a white bowl filled with cherries in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups pitted and halved fresh red cherries (about 22 ounces)
1/3 cup water
1/2 cup granulated sugar (for cherry syrup)
2 teaspoons lemon juice
2-4 tablespoons Amaretto liqueur
1 ½ cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar (for filling)
2/3 cup cherry syrup (from the cherry syrup recipe)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (7 oz) package Savoiardi ladyfingers (about 24)

Instructions

Step 1: Make the cherry syrup by placing cherries and water in a medium saucepan over medium-high heat. Crush the cherries with a potato masher or fork. Bring to a simmer, reduce heat to medium-low, and simmer for about 2 minutes.
Step 2: Remove from heat and strain cherries through a fine-mesh strainer over a glass measuring cup, pressing to extract juice. Discard solids.
Step 3: Return the cherry juice to the pan, add sugar and lemon juice, bring to a boil, then simmer for 2 minutes. Remove from heat and chill completely in the refrigerator.
Step 4: For the filling, whip heavy cream in a stand mixer with a whisk attachment until stiff peaks form. Set aside.
Step 5: Replace the whisk with the paddle attachment. Add mascarpone cheese, sugar, 2/3 cup cherry syrup, vanilla, and almond extract to the mixer. Beat on high until smooth.
Step 6: Add about one cup of whipped cream to the mascarpone mixture and beat until combined. Gently fold in the remaining whipped cream.
Step 7: Stir 2 tablespoons of Amaretto into the remaining cherry syrup and adjust to taste, adding more if desired.
Step 8: Quickly dip each ladyfinger into the cherry syrup (soaked but not soggy) and arrange them in two rows of six in an 8-inch square dish.
Step 9: Spread half of the mascarpone filling over the ladyfingers. Add another layer of cherry syrup-soaked ladyfingers on top.
Step 10: Spread half of the remaining filling over the second layer, then pipe the rest evenly on top using a pastry bag or a ziplock bag with the corner cut.
Step 11: Cover and refrigerate for at least 6 hours, preferably overnight, to let flavors meld and the tiramisu set.

Tips & Variations

Use fresh, ripe cherries for the best flavor or substitute frozen cherries in season.
Adjust the amount of Amaretto to suit your taste or substitute with cherry brandy for a different twist.
For a non-alcoholic version, omit the Amaretto and increase cherry syrup quantity slightly.
Chill the mascarpone and cream before whipping to achieve better volume and smooth texture.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Reheat is not recommended as it is best served cold and fresh. If needed, allow it to sit at room temperature for 10-15 minutes before serving to soften slightly.

How to Serve

A square slice of cherry-flavored layered dessert on a white plate sits on a white marbled table. The dessert has four layers: the bottom and third layers are light beige sponge cake soaked in dark red cherry syrup, the second layer is light pink creamy mousse, and the top layer is white whipped cream dollops with a drizzle of vibrant red cherry sauce that drips down the sides. Around the plate and table are fresh dark red cherries, with a white bowl filled with cherries blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries can be used. Thaw them first and drain excess juice before cooking to avoid excess liquid in the syrup.

How long should I soak the ladyfingers in the cherry syrup?

Dip each ladyfinger just long enough to absorb syrup without becoming soggy—usually 1 to 2 seconds per side is enough.