Cherry Amaretto Tiramisu (The Ultimate Fruit & Almond Twist)

Introduction

If you think Tiramisu is only about coffee and cocoa, prepare to have your mind changed.

Cherry Amaretto Tiramisu takes the classic Italian “pick-me-up” and infuses it with the romantic flavors of stone fruit and almonds.¹ While the traditional recipe relies on the bitterness of espresso to cut the rich cream, this version uses the tart brightness of cherries and the sweet, nutty warmth of Amaretto liqueur.

It is a sophisticated dessert that bridges the gap between a Black Forest Cake and a traditional Tiramisu. The ladyfingers soak up a blend of espresso and almond liqueur, creating a boozy, cake-like texture that pairs perfectly with layers of velvety mascarpone and juicy cherry compote. It is elegant, no-bake, and looks stunning in a glass trifle dish.

Ingredients List

We are creating three distinct flavor components: the boozy soak, the tart fruit, and the rich cream.

The Cherry Compote

3 cups Pitted Cherries: Fresh or frozen (thawed).
- Upgrade: If you want to be fancy, use jarred Italian Amarena Cherries in syrup (omit the sugar/cooking step and just use them straight).
¼ cup Granulated Sugar: Adjust based on the sweetness of your fruit.
1 tbsp Cornstarch + 1 tbsp Water: To thicken the juices so they don’t make the cream runny.
1 tsp Lemon Juice: To brighten the flavor.

The Amaretto Soak

1 cup Strong Coffee or Espresso: Cooled to room temperature.
- Note: The coffee provides the earthy base note. If you skip it, the dessert becomes too sweet.
½ cup Amaretto Liqueur: (Like Disaronno). This provides the signature almond flavor.

The Mascarpone Cream

16 oz (450g) Mascarpone Cheese: Cold.
1 ½ cups Heavy Whipping Cream: Cold.
¾ cup Powdered Sugar.
1 tsp Vanilla Extract.

The Structure & Garnish

2 packages (24–30) Ladyfingers (Savoiardi): The crisp kind, not the soft cake-like ones.
Dark Chocolate Shavings: For garnish.
¼ cup Toasted Sliced Almonds: To reinforce the Amaretto flavor.

Sensory Note: This dessert hits the “Benzaldehyde” sweet spot—the chemical compound found in both almonds and cherries that makes them taste so good together.

Timing

Like all icebox cakes, this improves with time.

Prep Time: 30 minutes
Cook Time (Cherries): 10 minutes
Chill Time: 6 hours (or overnight)²
Total Time: ~7 hours

Data Insight: Ladyfingers are essentially dry sponges.³ They can absorb 3x their weight in liquid. The goal is to dip them for exactly 2 seconds. Any longer, and they disintegrate. Any shorter, and the center remains dry and crunchy.

Step-by-Step Instructions

Step 1: The Cherry Compote

In a medium saucepan, combine cherries and sugar over medium heat. Simmer for 8–10 minutes until the fruit softens and releases its juices.
Mix the cornstarch and water in a small cup, then stir it into the cherries. Boil for 1 minute until thick and glossy.
Stir in lemon juice. Remove from heat and cool completely.
- Crucial: Do not put hot fruit into the tiramisu, or it will melt the mascarpone.

Step 2: The Cream Filling

In a large chilled bowl, whisk the mascarpone cheese and powdered sugar just until smooth (don’t overbeat or it can curdle).⁴
Pour in the heavy cream and vanilla.
Whip on medium-high speed until stiff peaks form. It should be thick and hold its shape.

Step 3: The Soak Station

In a wide, shallow bowl, mix the cooled espresso and Amaretto.

Step 4: Assembly

Use a 9×9 square dish or a glass trifle bowl.

Dip: Quickly dip each ladyfinger into the coffee mixture (1 second per side). Arrange them in a single layer at the bottom of the dish.
Spread: Spread half of the mascarpone cream over the soaked fingers.⁵
Fruit: Spoon the cooled cherry compote over the cream layer.
Repeat: Dip and layer a second row of ladyfingers.
Top: Spread the remaining mascarpone cream on top.

Step 5: The Chill

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The flavors need to meld, and the cookies need to soften into “cake.”

Step 6: Garnish

Just before serving, sprinkle with toasted almonds and shaved dark chocolate. (Cocoa powder is traditional, but chocolate shavings work better with the fruit profile).

Nutritional Information

A rich, creamy indulgence. Below is the estimated breakdown per serving (serves 9).

Nutrient	Amount per Serving	% Daily Value*
Calories	480 kcal	24%
Total Fat	32g	49%
Saturated Fat	18g	90%
Carbohydrates	42g	15%
Sugars	28g	–
Protein	6g	12%

Variations for the Recipe

The “Virgin” Version: Replace Amaretto with Almond Extract (1 tsp in the soak, 1 tsp in the cream). Note: Almond extract is potent, so use sparingly.
Black Forest Style: Use Kirsch (cherry brandy) instead of Amaretto and dust heavily with cocoa powder.
Individual Cups: Break the ladyfingers in half and layer them into mason jars or wine glasses for elegant individual servings.
Crunch Factor: Add crushed Amaretti cookies between the layers for extra almond crunch.

Serving Suggestions

The Drink: A small glass of chilled Amaretto or an Espresso Martini.
The Cut: Use a sharp knife and wipe it clean between cuts to show off the distinct layers of white cream, red fruit, and coffee-soaked sponge.

Common Mistakes to Avoid

Soggy Bottom:
- The Issue: Over-soaking the ladyfingers.
- The Fix: Dip, flip, remove. It should happen in 2 seconds flat. Do not let them swim.
Runny Cream:
- The Issue: Over-mixing the mascarpone or using warm ingredients.
- The Fix: Keep heavy cream and mascarpone ice cold. Stop whipping as soon as stiff peaks form.
Hot Cherries:
- The Issue: Assembling while the compote is warm.
- The Result: The cream turns into soup.
- The Fix: Chill the compote in the fridge for 20 minutes before using.

Storing Tips for the Recipe

Refrigeration: Store covered in the fridge for up to 4 days. It is arguably best on Day 2.
Freezing: Tiramisu freezes surprisingly well. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight. The texture will be slightly more like ice cream cake.

Conclusion

Cherry Amaretto Tiramisu is the dessert you make when you want to impress without turning on the oven.⁶ The combination of bitter coffee, sweet almond, and tart cherry creates a complex flavor profile that feels lighter and fruitier than the original, yet just as decadent. It’s a love letter to Italian flavors in every spoon.

Ready to layer? Brew that espresso! If you try this recipe, please leave a star rating below and let us know: did you use fresh or frozen cherries? Don’t forget to subscribe to our newsletter for more no-bake dessert masterpieces.

FAQs

Q: Can I use pie filling instead of making compote?

A: You can, but it will be much sweeter and more gelatinous. If you do, try to stir in a little lemon juice to cut the sweetness.

Q: Can I use cream cheese instead of mascarpone?

A: In a pinch, yes. However, cream cheese is tangier and saltier. Mascarpone is milky and neutral. If using cream cheese, whip it with a little extra cream to lighten the texture.

Q: Where do I find ladyfingers?

A: They are usually in the bakery aisle or the cookie aisle. Look for the hard, sugary ones (Savoiardi), not the soft sponge-cake type used for trifles.