Print

Cherry Tiramisu Recipe

Print Recipe

★★★★★

4.8 from 171 reviews

Cherry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of cherry syrup-soaked ladyfingers and a rich mascarpone cream filling infused with cherry syrup and Amaretto liqueur. Fresh cherries are simmered to create a luscious cherry syrup that adds a bright, fruity flavor to the creamy, indulgent tiramisu.

Ingredients

Scale

Cherry Syrup

  • 4 cups pitted and halved fresh red cherries (about 22 ounces)
  • 1/3 cup water
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon juice

Mascarpone Filling

  • 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

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 2–4 Tablespoons Amaretto liqueur (I used Disaronno)

Instructions

  1. Make the Cherry Syrup: Place cherries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the cherries. Bring to a simmer, then lower heat to medium-low and simmer for about 2 minutes.
  2. Strain the Cherry Juices: Remove pan from heat and pour cherry mixture into a fine-mesh strainer set over a glass measuring cup. Press down on the cherries with the back of a ladle or spoon to extract as much juice as possible. Discard the solids.
  3. Cook the Syrup: Return the extracted cherry juice to the saucepan. Add sugar and lemon juice. Bring to a boil, then simmer for 2 minutes. Remove from heat and refrigerate until completely chilled.
  4. Whip the Cream: In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, then replace the whisk with the paddle attachment on the mixer.
  5. Prepare the Mascarpone Filling: Add mascarpone cheese, sugar, 2/3 cup of the chilled cherry syrup, vanilla extract, and almond extract to the mixer. Beat on high until combined. Add about 1 cup of whipped cream and beat until incorporated, then gently fold in the remaining whipped cream by hand to keep the mixture light and airy.
  6. Flavor the Remaining Syrup: Stir 2 tablespoons of Amaretto liqueur into the remaining cherry syrup. Taste, then add more Amaretto based on your preference, up to 4 tablespoons total.
  7. Soak Ladyfingers: Quickly dip each ladyfinger into the cherry syrup until soaked but not soggy. Arrange an even layer (two straight rows of six) in the bottom of an 8-inch square dish.
  8. Layer the Filling: Spread half of the mascarpone filling evenly over the soaked ladyfingers.
  9. Add Second Layer: Add another layer of cherry syrup-soaked ladyfingers on top of the mascarpone layer.
  10. Top with Remaining Filling: Spread half of the remaining filling over the second ladyfinger layer. Transfer the rest of the filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off) and pipe the filling evenly over the top.
  11. Chill: Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.

Notes

  • Use fresh, ripe cherries for the best flavor.
  • Do not soak the ladyfingers too long to avoid a soggy tiramisu.
  • You can substitute the Amaretto liqueur for cherry brandy or omit it for a non-alcoholic version.
  • If you don’t have a pastry bag, use a resealable plastic bag with a corner cut off for piping the filling.
  • For best texture, refrigerate overnight before serving.

Keywords: cherry tiramisu, cherry dessert, mascarpone dessert, Italian tiramisu, cherry recipe, layered dessert

Find it online: https://freshrecipehub.com/cherry-tiramisu-recipe/