This Cherry Amaretto Tiramisu is my holiday showstopper and a dessert I discovered by accident the winter I wanted something brighter than the usual coffee-soaked version. I had a jar of cherry preserves and a bottle of amaretto on the counter after a dinner party, and the idea to marry the almond-sweetness of the liqueur with bright cherry notes felt irresistible. The result is a luxuriously creamy dessert where the mascarpone plays the starring role, tempered by fresh cherries and a soft, lightly boozy ladyfinger layer. Every forkful is a combination of smooth, fruity, and slightly boozy comfort that has become a favorite for birthdays, dinners with friends, and holiday brunches. I remember serving this to a skeptical niece who proclaimed she didn’t like tiramisu; by the second spoon she was asking for the recipe. The texture is what sells it: airy mascarpone whipped with heavy cream becomes cloudlike, while the thinly dipped ladyfingers retain just enough structure to give delicate bite without becoming mushy. The chopped cherries folded into the cream introduce little pockets of freshness and a vibrant color that makes this dessert feel celebratory. It’s approachable to make yet impressive to serve, and it keeps beautifully when prepared the day before.

Ingredients

• Mascarpone cheese (2 cups): Choose a high-quality mascarpone with a smooth, creamy texture. Brands like BelGioioso or Galbani give consistent results; room temperature mascarpone blends more smoothly than cold.
• Heavy cream (1 cup): Use heavy whipping cream (36% fat) for stability and richness. Cold cream whips better; chill your mixing bowl if possible for a firmer whip.
• Amaretto liqueur (1/2 cup): Disaronno or any almond-flavored liqueur adds sweetness and depth. For an alcohol-free option, replace with 1/2 cup cherry juice and 1 teaspoon almond extract.
• Cherry juice (1/2 cup): Use unsweetened cherry juice or the syrup from high-quality preserved cherries; this adds both flavor and liquid for dipping ladyfingers.
• Fresh cherries (1 cup), pitted and chopped: Bing or sweet cherries are ideal; remove pits carefully and chop into bite-sized pieces for even distribution.
• Granulated sugar (1/4 cup) & cherry preserves (2 tablespoons): The sugar helps stabilize the whipped cream while preserves boost cherry intensity; use a seedless preserve for texture.
• Vanilla extract (1 teaspoon): Adds subtle background sweetness; use pure vanilla for best flavor.
• Ladyfingers (1 package): Choose firm, not stale, ladyfingers. They should absorb the amaretto-cherry liquid quickly without disintegrating.
• Cocoa powder (1/4 cup) & dark chocolate (1/4 cup), shaved: Unsweetened cocoa for dusting and a sprinkle of good-quality dark chocolate (70%) for contrast and texture.

Instructions

Combine mascarpone and cream: Place the mascarpone and cold heavy cream in a large bowl. Using a hand mixer or stand mixer fitted with a whisk, beat on medium speed until smooth and slightly thickened, about 2–3 minutes. Watch for soft peaks; overwhipping can cause separation. Room-temperature mascarpone integrates more easily, so allow it to sit 15 minutes if straight from the refrigerator. Add flavoring liquids: Pour in the amaretto, cherry juice, and vanilla extract. Continue beating on medium-low for 1–2 minutes until the mixture is homogenous and holds a gentle, billowy texture. The alcohol loosens the cream slightly, so aim for a stable but airy consistency. Sweeten and fold cherries: Whisk the granulated sugar and cherry preserves in a small bowl until smooth, then add to the mascarpone blend and beat for another minute. Gently fold in the chopped fresh cherries with a spatula, stirring just until evenly distributed to avoid crushing the fruit and releasing too much juice. Prep the soaking liquid and ladyfingers: In a shallow dish combine an extra splash of amaretto with remaining cherry juice (use about 1/4 cup amaretto + 1/4 cup cherry juice if you like a stronger soak). Quickly dip each ladyfinger for 1–2 seconds per side — don’t soak; they should be moistened but not falling apart. Assemble the layers: Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch baking dish. Spread half of the mascarpone-cherry mixture evenly over the ladyfingers. Add a second layer of dipped ladyfingers and top with the remaining mascarpone mixture, smoothing with an offset spatula. Chill and finish: Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and the texture set. Before serving, dust generously with cocoa powder through a fine mesh strainer and sprinkle the grated dark chocolate over the top.

Storage Tips

Keep the dish tightly covered in the refrigerator for up to 72 hours to preserve texture and flavor. If planning farther ahead, divide into individual airtight containers and freeze for up to one month; thaw slowly in the refrigerator overnight. Use glass or BPA-free plastic containers with a tight seal and avoid storing near strongly scented foods to prevent flavor transfer. Re-chill any slices briefly before serving for cleaner cuts, and if the top looks dry, a light dusting of cocoa or a thin smear of cherry preserves refreshes the surface.

Ingredient Substitutions

For a non-alcoholic version, swap the amaretto for cherry juice and add 1 teaspoon almond extract for the familiar almond aroma. To make it gluten-free, select certified gluten-free ladyfingers or thin almond sponge cookies; reduce dipping time slightly so they don’t become over-saturated. Use coconut cream or a dairy-free cream alternative to create a dairy-free version, keeping in mind that texture will be slightly lighter and less rich. Swap fresh cherries for macerated frozen cherries if fresh aren’t available — thaw and drain to concentrate flavor.

Serving Suggestions

Serve chilled with a small spoon and a side of lightly whipped cream or a scoop of vanilla gelato for extra indulgence. Garnish with a few halved cherries, a sprig of mint, or whole toasted almonds to echo the amaretto’s almond notes. Pair with a dessert wine like Vin Santo or a small espresso for a classic contrast. This dessert works beautifully on a buffet, plated as individual portions in stemmed glasses, or in a shallow dish for family-style serving.

Cultural Background

Tiramisu has Venetian roots and traditionally features coffee and mascarpone layered with ladyfingers. This variation swaps coffee for a cherry-amaretto profile, blending Italian technique with more contemporary flavors. The amaretto adds a nod to northern Italian almond liqueurs, while cherries reflect seasonal fruit traditions throughout Italy. Regional variations often include different liqueurs, fruits, or even the use of zabaglione; this adaptation is a modern interpretation that keeps the original’s creamy layering and textural contrast.

Seasonal Adaptations

In summer, use the ripest cherries and reduce added sugar slightly; in winter, substitute with preserved morello cherries or a warmed cherry compote to maintain vibrant flavor. For holiday presentations, fold in a tablespoon of crushed toasted almonds or swap dark chocolate for white chocolate shavings to match a seasonal palette. The dessert is versatile enough to echo seasonal herbs too — a touch of fresh thyme or a basil leaf as a garnish can be surprisingly delicious.

Meal Prep Tips

Make the mascarpone cream and the soaked ladyfinger layers separately the day before to streamline assembly. Store the cream covered in the refrigerator and arrange dipped ladyfingers in a single layer on a tray covered with plastic wrap. Assemble the final layers a few hours before serving to keep the top visually fresh. Use a shallow 9x13-inch dish for even setting and faster chilling, or portion into individual jars for grab-and-go servings.

This Cherry Amaretto Tiramisu combines technique and simplicity: a few mindful steps deliver a dessert that looks elegant and tastes memorable. Invite friends, set the dish out with small spoons, and watch how quickly these vibrant layers disappear.