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Cherry Almond Tiramisu Recipe

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3.9 from 1 review

This Cherry Almond Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of sweet cherries cooked to a perfect softness, soaked lady fingers infused with Amaretto syrup, and a luscious mascarpone cream. Finished with a light whipped cream topping and optional dusting of freeze-dried cherry powder or cocoa, this no-bake dessert is best prepared ahead and chilled overnight for flavors to meld beautifully.

Ingredients

Cherry Layer

  • 1½ cups pitted sweet cherries, roughly chopped (250g)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon cornstarch
  • 2 teaspoons water

Amaretto Mixture

  • 2 tablespoons granulated sugar (25g)
  • 2 tablespoons water
  • ¼ cup Amaretto (60mL)

Mascarpone Layer

  • 8 oz mascarpone, cold (227g)
  • ¼ cup granulated sugar (50g)
  • 2 egg yolks, cold
  • 2 tablespoons heavy whipping cream (30g)
  • 1 teaspoon vanilla paste or extract

Lady Fingers

  • 15 lady fingers

Whipped Cream Topping (Optional)

  • ¾ cup heavy whipping cream (179g)
  • 2 tablespoons powdered sugar (15g)
  • 1 teaspoon vanilla extract

Garnish (Optional)

  • Freeze dried cherries powder or cocoa powder

Instructions

  1. Prepare the Cherry Mixture: Pit and roughly chop the sweet cherries. Place the cherries and 2 tablespoons granulated sugar in a saucepan over medium heat. Cook, stirring occasionally, until the cherries start to soften and release their juices but still retain some texture.
  2. Thicken the Cherries: Mix the cornstarch with 2 teaspoons water until smooth. Stir this mixture into the cooked cherries and continue stirring for about 30 seconds to thicken. Transfer the cherry mixture to a bowl and refrigerate, stirring occasionally to cool evenly.
  3. Make the Amaretto Syrup: In a small pan, combine 2 tablespoons sugar and 2 tablespoons water over medium heat. Stir until the sugar dissolves completely, then remove from heat. Transfer to a bowl to cool, then stir in the Amaretto.
  4. Prepare Mascarpone Mixture: In a stand mixer fitted with the paddle attachment (or using a hand mixer), combine cold mascarpone, ¼ cup sugar, cold egg yolks, 2 tablespoons heavy whipping cream, and vanilla extract. Beat on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and smooth.
  5. Dip Lady Fingers: Quickly dip and roll 6-7 lady fingers in the Amaretto mixture and arrange them in a single layer at the bottom of a standard loaf pan.
  6. Add Layers: Spread half of the cherry mixture evenly over the lady fingers. Then spread half of the mascarpone mixture evenly over the cherries, ensuring the mixture reaches the sides of the pan.
  7. Repeat Layers: Repeat the dipping and arranging of the remaining lady fingers, followed by the remaining cherry mixture, and finally the remaining mascarpone mixture, spreading evenly.
  8. Chill: Cover the assembled tiramisu with plastic wrap and refrigerate overnight to allow flavors to meld and the dessert to set properly.
  9. Make Whipped Cream Topping (Optional): Place the mixing bowl and whisk attachment in the freezer for 15 minutes to chill. Add ¾ cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract to the cold bowl. Whip on high speed until the cream is light, fluffy, and holds stiff peaks.
  10. Serve: Before serving, spread the whipped cream over the tiramisu and dust with pulverized freeze-dried cherry powder or cocoa powder if desired.

Notes

  • Use cold mascarpone and egg yolks for best whipping results in the mascarpone mixture.
  • Do not soak the lady fingers for too long in the Amaretto syrup to prevent sogginess.
  • The cherry mixture should be thick but still chunky to provide texture contrast.
  • Refrigerate the tiramisu overnight for the best flavor and consistency.
  • The whipped cream topping is optional but adds a light, airy finish to the dessert.
  • Substitute Amaretto with almond extract for a non-alcoholic version.

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