Rich, elegant, and irresistibly smooth, this Cherry Tiramisu is layered with coffee and cherry amaretto-soaked ladyfingers, a cherry-infused mascarpone filling, and a homemade cherry sauce topping. Serve as dessert during Christmas and other special occasions.
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This cherry tiramisu is a dazzling, show-stopping dessert option! It's made similarly to the no-egg tiramisu, however, cherry-flavored amaretto is added to the coffee and cherry sauce for a mouth-watering, festive twist. For the topping, a homemade cherry sauce is spread on top of the tiramisu, and it is decorated with fresh cherries and white and dark chocolate flakes.
You may also enjoy this Puffed Pastry Cherry Christmas Star, Cherry Chocolate Tart and Blueberry Tiramisu (Blueberrimasu).
Why This Recipe Works
- This cherry tiramisu is a stunning dessert centerpiece perfect for the holiday season.
- This cherry tiramisu is a great no-bake dessert option as it can be made ahead of time.
- It has a light and airy texture which combines well with the boozy cherries and coffee-soaked ladyfingers, making every mouthful pure bliss.
- The addition of cherry amaretto gives this cherry tiramisu a boozy, festive kick.
- You can easily half, double or triple this cherry tiramisu recipe to feed as many people as you like.
Cherry Tiramisu Ingredients
See the recipe card for full information on ingredients and quantities.
- Cherries: You can use either fresh or frozen cherries for this cherry tiramisu recipe. Make sure to deseed them, if necessary, before cooking. Reserve some fresh cherries for the topping.
- Sugar: Use granulated sugar to make the cherry sauce and creamy filling.
- Mascarpone: Ensure it is cold before mixing.
- Heavy cream: Select full-fat heavy cream for a rich and creamy filling for the cherry tiramisu.
- Cherry Amaretto: Use plain amaretto or brandy for a boozy kick. Of course, you can omit it altogether if you want to.
- Coffee: Use espresso or instant coffee. Let it cool before dipping the ladyfingers into it to avoid the ladyfingers from going soggy.
- Ladyfingers: Use shop-bought ladyfingers or make your own homemade ladyfingers.
Tips and Substitutions
- Cooling times: Cooling times are crucial when making the cherry tiramisu. You must ensure the cherry sauce cools completely before mixing it with the mascarpone filling; otherwise, the mixture may split. Also, let the homemade cherry sauce cool before pouring it over the assembled cherry tiramisu.
- Mixing: Avoid overmixing the mascarpone filling, as this can cause the mixture to split.
- Mascarpone: This cherry tiramisu is excellent because you can easily adapt ingredients to suit your taste. For example, you can add cocoa powder instead of cherry juice to the mascarpone to create a black forest tiramisu.
- Coffee: Traditionally, tiramisu is made with coffee; however, if you want a more fruity flavor, double the cherry juice ingredients and dip the ladyfingers in the cherry juice instead.
- Dish: This cherry tiramisu can also be assembled in a rectangular or square dish. You can also prepare them in mini dessert cups for one.
- Measuring Ingredients: Use a measuring scale or measuring cups to achieve the best results. If you do use cups, ensure they are leveled off for accuracy.
- Cherry Amaretto: This cherry tiramisu recipe includes cherry amaretto to add a boozy twist. You can also substitute it with cherry brandy, dark rum or marsala wine.
- Topping: As an alternative, you can top the cherry tiramisu with white chocolate ganache, dark chocolate ganache or milk chocolate ganache. For a simpler finish, dust the cherry tiramisu with cocoa powder and add two cherries to the middle.
How to Make Cherry Tiramisu
Step 1: First, select fresh or frozen cherries and remove the seeds and stem, if necessary. Then, add them to a pot along with water.
Step 2: Mash the cherries with a fork to help them soften faster.
Step 3: Next, bring the cherries to a boil and cook on medium for 3-5minutes. Then, let them simmer for another 2-3 minutes and remove from the heat.
Step 4: Then, pour the cherries onto a strainer set over a bowl and gently press the cherries through to extract as much juice as possible. The. Discard the remaining pulp.
Step 5: Next, squeeze lemon juice into the cherry juice.
Step 6: Then, add sugar and stir. Reheat the cherry juice, stirring occasionally for 2-3 minutes, or until the sugar dissolves. Then, set it aside to cool.
Step 7: Pour heavy cream into a bowl and whisk for 3-5 minutes or until stiff peaks form. Set aside.
Step 8: Add mascarpone, sugar and vanilla to a bowl.
Step 9: Whisk mascarpone and vanilla extract in a separate bowl for one minute.
Step 10: Add one-third of the whipped cream and fold gently. Repeat this step with the remaining whipped cream.
Step 11: Pour in one-third of the cherry juice and fold gently.
Step 12: Then, repeat this step with the remaining cherry juice.
Assemble
Step 13: The cherry-infused mascarpone should have an even, equal color.
Step 14: Next, pour the cooled brewed coffee and cherry amaretto into a bowl and stir.
Step 15: Then, dip a ladyfinger into the coffee-amaretto mixture for ten seconds.
Step 16: Place the ladyfinger in a dish. Repeat this step until the ladyfingers cover the bottom layer of the dish.
Step 17: Add half of the cherry-flavored mascarpone filling.
Step 18: Smooth the filling as shown in image 18.
Step 19: Then add another layer of coffee-amaretto-soaked ladyfingers.
Step 20: Add the remaining cherry mascarpone filling and smooth evenly. Cover the cherry tiramisu with plastic wrap and refrigerate for six hours or overnight.
Step 21: About one hour before serving, add the frozen cherries, sugar, and water to a pot.
Step 22: Bring to a boil, then cook on medium heat for 3-5 minutes until the cherries have softened. Let the cherries cool completely.
Step 23: Once cool, blend the cherries until smooth.
Step 24: Stir in an optional shot of cherry amaretto and a squeeze of fresh lemon juice.
Step 25: Finally, remove the cherry tiramisu from the fridge and pour the cherry sauce on top.
Step 26: Smooth the cherry sauce.
Step 27: The cherry tiramisu should be covered entirely.
Step 28: Top the tiramisu with fresh cherries and chocolate flakes.
Step 29: Serve and enjoy this show-stopping cherry tiramisu on Christmas, Thanksgiving, and other special occasions. You may also enjoy this classic tiramisu cake and Raffaello Tiramisu.
Recipe FAQs
Yes, you can use frozen cherries instead. Since frozen cherries are more liquid, you may need to reduce the water in the recipe to 2-3 tablespoons instead. This will ensure that the cherry juice maintains the right consistency.
You can swap cherry amaretto with amaretto, brandy, or marsala. You can also omit the alcohol altogether.
To store, wrap the cherry tiramisu tightly with plastic wrap or place leftovers in an airtight container. Refrigerate for up to 5 days.
More Delicious Tiramisu Recipes
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Cherry Tiramisu
Equipment
- 9" Oval or rectangular dish
- Electric hand-held mixer
- mixing bowl
- Pot
- Strainer
Ingredients
- 2 cups of cherries pitted
- ¼ cup of water
- 6 tablespoons of granulated sugar
- 2 tablespoons of lemon juice
- 1 ½ cups of heavy cream or double cream
- 16 oz or 450g of mascarpone cheese
- ½ cup of granulated sugar
- 2 teaspoons of vanilla extract
- 1.5 cups of brewed coffee
- 2 shots of cherry amaretto
- 260 g of Ladyfingers or enough to fill the dish
Cherry Sauce (Optional)
- 2 cups frozen or fresh pitted cherries
- ¼ cup water 4 tablespoon if you are using frozen
- 3 tablespoons of sugar
- 2 teaspoon of lemon juice
- 1 shot of cherry amaretto optional
Topping
- Fresh cherries
- White and dark chocolate flakes
Instructions
Cherry Juice
- Add the fresh or frozen cherries into a small pot then pour in the water.
- Bring the mixture to a boil. Cook on medium heat for 3-5 minutes. Use a fork to gently mash the cherries, then let them simmer for another 2-3 minutes. Remove from heat.
- Pour the cooked cherries into a fine-mesh strainer set over a bowl. Press the cherries with the back of a spoon to extract as much juice as possible. Discard the remaining pulp.
- Add the lemon juice and sugar to the strained cherry juice and stir. Reheat the juice for 2-3 minutes, stirring until the sugar is completely dissolved. Set the juice aside to cool completely.
Cherry Infused Mascarpone Filling
- Pour the heavy cream into a bowl and whisk until stiff peaks form for about 3-5 minutes. Set aside.
- In a separate bowl, whisk the mascarpone, sugar and vanilla extract for one minute until smooth.
- Gently fold in the whipped cream, adding it in three separate batches. Mix until just combined.
- Pour in the cooled cherry juice, adding it in three separate batches, and fold gently after each addition. Mix until the filling is uniform in color.
Assembling
- In a wide bowl, combine the cooled brewed coffee and the cherry amaretto (or other preferred alcohol) and stir.
- Quickly dip a ladyfinger into the coffee-amaretto mixture for about 10 seconds per ladyfinger. Arrange them in a single, even layer in your dish.
- Spoon half of the cherry mascarpone filling over the ladyfingers and smooth it out.
- Then, add another layer of coffee-amaretto soaked ladyfingers. Top with the remaining cherry mascarpone filling and smooth the surface evenly.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours or, ideally, overnight.
Cherry Sauce
- An hour before serving, add frozen cherries, sugar and water to a medium pot.
- Bring the mixture to a boil. Then, reduce the heat and simmer for 3-5 minutes or until the cherries soften. Once done, remove the cherries from the heat and let the mixture cool completely, before blending until smooth.
- Then, add cherry amaretto (optional), lemon juice and stir.
- Remove the tiramisu from the refrigerator. Pour the cooled cherry sauce evenly over the top and smooth. Garnish the tiramisu with fresh cherries and chocolate flakes.
- Slice and serve this dazzling cherry tiramisu!
Video
Notes
- Don't Overmix the Filling: When folding the ingredients into the mascarpone, mix only until they are just combined. Overmixing the mascarpone will make the filling watery and cause it to split.
- Measure Accurately: For the best and most consistent results, weigh your ingredients with a kitchen scale. If using measuring cups, be sure to level them off.
- Cool the Cherries: The cooked cherry juice must be completely cold before you fold it into the mascarpone cream. If it's warm, the cream mixture will separate or split.
- Cool the Topping: Similarly, let the final cherry sauce topping cool thoroughly before spreading it over the assembled tiramisu.
- Alcohol Substitutes: The recipe uses cherry amaretto for a boozy kick. You can substitute this with an equal amount of cherry brandy, dark rum, or Marsala wine.
- Topping Alternatives: If you prefer not to use the cherry sauce topping, you can finish the tiramisu by simply dusting it with cocoa powder and garnishing it with fresh cherries or grated chocolate. You can also use a homemade chocolate ganache (dark, milk, or white).
sherri a nicotra says
I so love this recipe, i used the rum kalua with the cherry brandy to dip the lady fingers in. THank you so much.