Skip to content 
Let me share my number one secret for a stress-free dinner party: a showstopping, elegant make-ahead dessert. This Cherry Amaretto Tiramisu is my go-to. It’s a completely easy no bake recipe that you prepare the day before, and it looks and tastes like it came from a fancy Italian restaurant.
It’s the perfect, impressive end to a meal, with none of the last-minute fuss. This easy cherry amaretto tiramisu delivers that perfect balance of sweet cherries and almond liqueur without being too heavy.
Jump To
Why You’ll Love This Cherry Amaretto Tiramisu
This cherry amaretto tiramisu recipe brings together everything you love about traditional tiramisu with the addition of cherries and amaretto liqueur. The cherry syrup-soaked ladyfingers provide the perfect base, while the cherry compote layer adds bright fruit flavor that cuts through the richness.
Plus, it’s a no-bake and make-ahead dessert! This cherry amaretto tiramisu with ladyfingers assembles easily and tastes even better after chilling overnight. The fresh pitted cherries add natural sweetness and beautiful color. This layering technique works similarly to my strawberry cheesecake crunch bites where components build to create something spectacular.
Ingredients for Cherry Amaretto Tiramisu
This cherry tiramisu recipe proves that impressive Italian desserts start with quality ingredients and proper layering.
What You’ll Need
For the Cherry Compote:
- 3 cups fresh pitted cherries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the Mascarpone Cream Filling:
- 1 cup heavy cream, cold
- 1 cup mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup Amaretto liqueur
For the Espresso-Amaretto Dip:
- 1 cup brewed espresso or strong coffee, cooled
- 1/4 cup Amaretto liqueur
- 2 tablespoons sugar
For Assembly:
- 24-30 ladyfinger cookies
- Cocoa powder for dusting
- Shaved chocolate for garnish
- Additional fresh cherries
Why These Ingredients Matter
Using fresh pitted cherries creates the most vibrant flavor, though frozen work beautifully too. Mascarpone cheese is essential for authentic tiramisu texture – don’t substitute with cream cheese as it’s too tangy. The Amaretto-infused cherries provide that signature almond flavor that pairs perfectly with sweet cherries. Cold heavy cream whips to stiff peaks that create that light, airy texture. The espresso-Amaretto dip soaks into ladyfingers perfectly, creating the right balance of moisture without sogginess.
Instructions for Making Cherry Amaretto Tiramisu
This cherry amaretto tiramisu recipe easy method uses simple assembly techniques that create restaurant-quality results.
Step-by-Step Directions
Step 1: Make the cherry compote by combining cherries, sugar, water, and lemon juice in a saucepan. Cook over medium heat for 10-15 minutes until cherries break down and liquid thickens. Stir in vanilla. Cool completely.
Step 2: Make the espresso-Amaretto dip by mixing cooled espresso, Amaretto, and sugar until sugar dissolves. Set aside.
Step 3: Whip cold heavy cream to stiff peaks. In a separate bowl, beat mascarpone, powdered sugar, vanilla, and Amaretto until smooth.
Step 4: Gently fold whipped cream into mascarpone mixture until just combined. Don’t overmix or you’ll deflate the cream.
Step 5: Quickly dip each ladyfinger in the espresso-Amaretto mixture for 1-2 seconds per side. Arrange in a single layer in a 9×13 inch dish.
Step 6: Spread half the mascarpone cream over the ladyfingers. Top with half the cherry compote, spreading gently.
Step 7: Repeat layers with remaining dipped ladyfingers, mascarpone cream, and cherry compote.
Step 8: Cover and refrigerate for at least 6 hours or overnight to allow flavors to meld.
Step 9: Before serving, garnish with cocoa powder, shaved chocolate, and fresh cherries.
Hint: Don’t over-soak the ladyfingers! A quick 1-2 second dip per side is all you need. Over-soaked cookies become mushy and fall apart.
Top Tip
Make this dessert the day before you need it. Like all tiramisus, it tastes significantly better after chilling overnight when all the flavors have time to meld together and the texture becomes perfect.
Use room temperature mascarpone so it blends smoothly without lumps. Cold mascarpone is difficult to mix and creates a grainy texture instead of silky smooth. This attention to ingredient temperature applies to other Italian desserts too, like my peach cobbler pound cake twinkies where proper prep creates best results.
My Cherry Amaretto Tiramisu Story
Last summer, I was craving tiramisu but wanted something lighter and fruitier when Grandma suggested adding cherries and amaretto. “Jazzy,” she said, “traditional tiramisu is wonderful, but there’s no rule saying you can’t make it your own. Fresh cherries and almond liqueur are a classic Italian combination.” I was worried about straying too far from the original, inspired by the cherry tiramisu gino d’acampo version I’d seen.
She walked me through her cherry almond version, explaining how the fruit actually balances the richness of the mascarpone. “It’s like a cherry jubilee tiramisu,” she explained as we layered the components. When we finally tasted it the next day after proper chilling, the combination was absolutely perfect – all the comfort of tiramisu with bright cherry flavor.
Now this black forest tiramisu style dessert has become my signature summer version. Every time I make it, I think about Grandma’s wisdom that the best recipes honor tradition while making room for creativity, much like when she taught me to make my southern banana cobbler with her own special touches.
Substitutions for Cherry Amaretto Tiramisu
Fresh cherries – frozen cherries work perfectly, just thaw and drain excess liquid first
Amaretto – other almond liqueurs or cherry liqueur work well
Mascarpone – for amaretto tiramisu no coffee version, skip espresso and use all Amaretto
Ladyfingers – pound cake cut into strips works in a pinch
Variations on Cherry Amaretto Tiramisu
Cherry tiramisu trifle – layer in a trifle bowl for stunning presentation
Chocolate cherry tiramisu – add layers of chocolate ganache for extra decadence
Cherry pistachio tiramisu – fold chopped pistachios into mascarpone for nutty flavor
Amaretto tiramisu recipe olive garden – use their inspired method with extra amaretto and cream
Tiramisu recette amaretto – follow the French approach with lighter mascarpone layers
Tiramisu rezept amaretto – German-style with more structure and firmer layers
Tiramisu rezept ohne ei mit amaretto – make without eggs using stabilized whipped cream
Kirsch amaretto tiramisu – combine cherry liqueur with amaretto for intense flavor
Tiramisu recept met amaretto – Dutch method using stroopwafel cookies instead of ladyfingers
Tiramisu met amaretto – Belgian style with chocolate shavings throughout
Raspberry amaretto tiramisu – substitute raspberries for cherries for different berry flavor
Tiramisu bez amaretto – make without amaretto using only espresso for traditional taste
Tiramisu con amaretto – Italian method with generous amaretto in both cream and dip
Tiramisu ohne ei mit amaretto – egg-free German version perfect for those avoiding raw eggs
Lemon amaretto tiramisu – add lemon zest for bright citrus notes
Tiramisu ohne amaretto – classic version without liqueur for alcohol-free option
Tiramisu rezept ohne amaretto – traditional German recipe skipping the liqueur
Spekulatius tiramisu amaretto – use spiced speculoos cookies for holiday flavor
Equipment for Cherry Amaretto Tiramisu
9×13 inch dish – perfect size for layering and serving
Electric mixer – whips cream to stiff peaks effortlessly
Shallow dish – for quickly dipping ladyfingers in espresso mixture
Rubber spatula – gentle folding preserves airy texture
Storage Tips for Cherry Amaretto Tiramisu
Refrigerator – store covered for up to 3 days, tastes best within 2 days
Make-ahead – prepare up to 24 hours in advance for best flavor
Freezing – not recommended as mascarpone cream doesn’t freeze well
Grandma’s Secret for Cherry Amaretto Tiramisu
Quick dip only – Grandma always tells me, “Jazzy, those ladyfingers need just a kiss of liquid. One second per side or they’ll turn to mush”
Cold cream is crucial – she insists the cream must be ice cold because “warm cream won’t whip to stiff peaks, and you’ll end up with runny filling”
Overnight magic – “Don’t even think about cutting into it the same day, honey. Tiramisu needs that overnight rest to become truly special”
Look at those gorgeous layers of cream, cherries, and cocoa-dusted top! This is exactly what your finished cherry amaretto tiramisu should look like – elegant, indulgent, and absolutely irresistible.
FAQ about Cherry Amaretto Tiramisu
Can you use amaretto in tiramisu?
Absolutely! Amaretto adds wonderful almond flavor to tiramisu. You can use it instead of traditional Marsala or combine it with espresso for a unique twist.
Do cherry and amaretto go together?
Yes, perfectly! Cherries and almond (amaretto) are a classic Italian flavor combination. The sweet-tart cherries complement the nutty almond liqueur beautifully.
What is the best liquor for tiramisu?
Traditionally Marsala wine, but Amaretto, Kahlua, or dark rum all work wonderfully. Each brings its own unique flavor profile to the dessert.
Can you use amaretto instead of marsala in tiramisu?
Yes! Amaretto creates a different but equally delicious flavor profile. It adds almond notes instead of the wine flavors from Marsala.
Conclusion
Enjoy the glowing compliments from your guests, and the quiet satisfaction of knowing you had a stunning Cherry Amaretto Tiramisu dessert ready to go before the party even started. That’s the secret to being a relaxed and happy host!
It pairs beautifully with other elegant desserts like my blueberry buttermilk pancake casserole for a complete brunch spread. If you’re looking for more cherry dessert inspiration, I found this amazing Cherry Cheesecake that offers a different approach with equally delicious results.
Grandma’s Cherry Amaretto Tiramisu
Equipment
- 1 Medium saucepan For making that beautiful cherry compote.
- 1 Electric mixer Grandma used a whisk, but she always said an electric one saves your arms!
- 1 Large Mixing Bowls One for the cream, one for the mascarpone mixture.
- 1 9×13 inch Dish A clear glass one is best to show off those gorgeous layers.
- 1 Rubber spatula Essential for gently folding the cream.
- 1 Shallow Dish For dipping the ladyfingers.
Ingredients
For the Cherry Compote
- 3 cups fresh pitted cherries Frozen work too, just be sure to thaw them first.
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tbsp lemon juice A squeeze of fresh lemon brightens everything up.
- 1 tsp vanilla extract
For the Mascarpone Cream Filling
- 1 cup heavy cream Must be very cold to whip up properly!
- 1 cup mascarpone cheese Let it sit out to reach room temperature for a lump-free cream.
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup Amaretto liqueur Grandma’s secret touch for that warm, almond flavor.
For the Espresso-Amaretto Dip
- 1 cup brewed espresso Or very strong coffee, cooled completely.
- 1/4 cup Amaretto liqueur
- 2 tbsp granulated sugar
For Assembly
- 24-30 ladyfinger cookies The foundation of our tiramisu.
- Cocoa powder For dusting.
- Shaved chocolate & fresh cherries For making it look extra special.
Instructions
- I always start here, just like Grandma taught me. In a medium saucepan, combine the [fresh pitted cherries], [granulated sugar], [water], and [lemon juice]. Let it simmer over medium heat for about 10-15 minutes. You'll see the cherries break down and the liquid get syrupy and gorgeous. Stir in the [vanilla extract] at the end. Her most important rule: let it cool completely before you even think about assembling
- While the compote cools, I love the smell of this step. In a shallow dish, simply stir together the cooled [brewed espresso], [Amaretto liqueur], and [granulated sugar] until the sugar dissolves. This is what gives the ladyfingers their magic.
- In a large bowl, use an electric mixer to whip the cold [heavy cream] until stiff peaks form. Grandma always said to look for peaks that stand up proudly and don't flop over. In a separate bowl, beat the room temperature [mascarpone cheese], [powdered sugar], [vanilla extract], and [Amaretto liqueur] until it's perfectly smooth.
- This is where a gentle hand is key. Gently fold the whipped cream into the mascarpone mixture with a rubber spatula until they're just combined. "Don't rush it, Jazzy," she'd say, "or you'll knock all the air out." The goal is a light, airy cloud of cream.
- Now for the fun part! One by one, give each [ladyfinger cookie] a quick dip, just a second or two per side, in the espresso mixture. Arrange them in a single layer in your 9×13 inch dish. Spread half of the mascarpone cream over the top, followed by half of the cooled cherry compote.
- Repeat the process: a layer of dipped [ladyfinger cookies], the rest of that beautiful mascarpone cream, and the final layer of cherry compote. Spread everything gently to the edges.
- Cover the dish and pop it into the refrigerator. This is the hardest part, the waiting! It needs at least 6 hours, but Grandma’s notebook has "OVERNIGHT!" underlined three times. That's when the flavors truly marry and become something special.
- Just before you're ready to serve, dust the top generously with [Cocoa powder]. I love to add some [Shaved chocolate] and a few extra [fresh pitted cherries] to make it look just like the one in her notebook.
Notes
- Make-Ahead Magic: This dessert is designed to be made the day before. The flavors deepen and the texture becomes perfect overnight, so it’s a lifesaver for dinner parties.
- Ingredient Tips: Using room temperature mascarpone is non-negotiable for a smooth, creamy filling. Cold mascarpone will give you a grainy texture.
- Don’t Over-Soak! A quick dip is all the ladyfingers need. If you leave them in the liquid for too long, they will become mushy and your tiramisu will lose its structure.
- Storage: Leftovers can be stored, covered, in the refrigerator for up to 3 days. It rarely lasts that long in my house!
