Cherry Amaretto Tiramisu

Name: Cherry Amaretto Tiramisu
Prep time: 15 min
Total time: 4 h
Cuisine: Italian
Ingredients: 2 cups mascarpone cheese; 1 cup heavy cream; 1/2 cup amaretto liqueur; 1/2 cup cherry juice; 1 cup fresh cherries, pitted and chopped; 1/4 cup granulated sugar; 2 tablespoons cherry preserves; 1 teaspoon vanilla extract; 1 package ladyfingers; 1/4 cup cocoa powder; 1/4 cup dark chocolate, shaved or grated

by Joudia Elise

Published on: January 18, 2026

Delicious Cherry Amaretto Tiramisu dessert with cherry topping.

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The smell of warm cherries and sweet amaretto will always take me back to a little kitchen with a chipped wooden spoon and a radio playing softly while my children did homework at the table. I first made this Cherry Amaretto Tiramisu on a rainy afternoon when we needed a comfort dessert that felt like a hug. The first spoonful reminded us of summer pies, of quiet laughter, and of how a simple dessert can stretch into a memory that sits at the center of family nights.

Table of Contents

Why This Cherry Amaretto Tiramisu Means So Much

This dessert carries the kind of sweet comfort that lives in our home. I came to this version after a few trial runs, changing small things until the flavors felt just right. The amaretto adds a soft almond note that plays well with bright cherries, and the mascarpone keeps everything rich and gentle. It is not a fancy showpiece meant to impress; it is a recipe meant to bring people close.

When I spoon it into bowls, my kids always say it tastes like two things at once: grown up and like childhood. That contrast is part of what makes it special. This is a dessert we share after a long day, and it often becomes the reason we linger at the table a little longer. If you want a small celebration in your kitchen, this dessert does that without fuss.

I love pairing it with small treats when guests come over. If you like something sweet and dense to nibble with it, try the soft chocolate bite of amaretto truffles, which echo the almond warmth in the tiramisu. It makes the table feel more complete and keeps the mood cozy.

The Simple Process Behind It

“Every time I stir this pot, it smells just like Sunday at home.”

Making this Cherry Amaretto Tiramisu moves at a quiet, steady rhythm. You will notice the cream go glossy and thick, the cherries giving small pops of color, and the ladyfingers softening just enough to hold the layers. The process is gentle and forgiving, which makes it great for cooks who are still building confidence and for busy families who need a dessert that rewards patience.

I like to keep all my bowls ready and ingredients measured before I begin. That way I can work with the texture of the cream and the timing of the soaked ladyfingers without rushing. The sound of the mixer changing pitch, the bright smell of cherry juice meeting the amaretto, and the sight of creamy layers smoothing over the ladyfingers are small moments that turn making dessert into a ritual.

If you enjoy little nonalcoholic sips alongside a slice, a fizzy cherry drink lifts the whole experience. A cold glass of cherry cream soda makes the cherries in the tiramisu sing in a new way. These small pairings make serving dessert feel like giving someone a small, thoughtful gift.

Ingredients You’ll Need

2 cups mascarpone cheese
1 cup heavy cream
1/2 cup amaretto liqueur
1/2 cup cherry juice
1 cup fresh cherries, pitted and chopped
1/4 cup granulated sugar
2 tablespoons cherry preserves
1 teaspoon vanilla extract
1 package ladyfingers
1/4 cup cocoa powder
1/4 cup dark chocolate, shaved or grated

(a little extra vanilla if you love a cozy aroma)
(use fresh cherries when they are bright and sweet)
(a splash more amaretto if you like a stronger almond note)
(fresh butter gives this its richness in other baked treats you might serve alongside)

These are simple pantry ingredients, and they come together into something that tastes like a celebration. The mascarpone and cream make a lush base. The amaretto and cherry juice bring a scented brightness. The ladyfingers are the soft, absorbent frame that holds everything together. If you like small twists, try a mix of dark and sweet cherries for a deeper flavor.

Gather everything first. I often line up my measuring cups and spoon out the cherries while my kids do a small taste test. Little helpers can pit cherries or stir the preserves. This dessert is a good one to make with someone who wants to learn how to build layers and pay attention to texture.

How to Make Cherry Amaretto Tiramisu

In a large mixing bowl, combine the mascarpone cheese and heavy cream.
Use a spatula to fold at first, then switch to a mixer. Watch the cream soften into the mascarpone, and stop when the texture looks smooth and even.
Using a hand mixer or stand mixer, beat the mixture on medium speed until it becomes smooth and fluffy, about 2-3 minutes.
Beat just until it holds small peaks and looks glossy. Breathe in the sweet, creamy scent as it changes from loose to full-bodied.
Add the amaretto liqueur, cherry juice, and vanilla extract to the mascarpone mixture.
Pour slowly so the cream does not deflate and the liquid blends in cleanly. The room will fill with a warm almond and fruit aroma.
Beat again for another 1-2 minutes until the ingredients are well combined.
Keep the speed gentle so the mixture stays light. Stop once it looks uniform and holds its shape.
In a separate small bowl, mix the granulated sugar and cherry preserves.
Stir until the preserves loosen and the sugar dissolves a bit, giving the mixture a glossy sheen and a deeper cherry smell.
Add the sugar and cherry preserves mixture to the mascarpone mixture, beating for an additional minute.
Combine with care so the sweetness and fruit swirl through. Pause now and then to taste and adjust if you want more cherry brightness.
Stir in the chopped fresh cherries, folding them gently into the creamy mixture until evenly distributed.
Let small bits of fruit peek through the cream. The texture adds a pleasant pop to each bite.
In a shallow dish, pour the amaretto liqueur and cherry juice mixture.
Keep this dish wide enough for the ladyfingers to dip quickly. The liquid should glisten in the dish.
Quickly dip each ladyfinger into the liquid mixture, making sure not to soak them too long to avoid sogginess.
One quick dip per side is usually enough. The ladyfingers should be soft but still hold their shape.
Arrange a layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish.
Line them close together. Press gently so they form a cozy base for the creamy layer.
Spread half of the mascarpone cherry mixture over the layer of ladyfingers, smoothing it into an even layer with a spatula.
Move the spatula in long, gentle strokes. Watch the ruby cherry bits settle into the pale cream.
Add another layer of dipped ladyfingers on top of the mascarpone layer.
Repeat the dipping with care. Build the second layer so the dessert stays tall and inviting.
Spread the remaining mascarpone cherry mixture evenly over the second layer of ladyfingers.
Smooth the top and make small decorative swirls with the spatula if you like. The top should look soft and generous.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to firm up.
Let the tiramisu rest in the cold. This time makes the ladyfingers sink gently into the cream and the flavors become one.
Before serving, dust the top of the tiramisu with cocoa powder using a fine mesh strainer.
Tap the strainer lightly so a fine veil of cocoa falls across the surface. It adds a bitter note that balances the cherries.
Sprinkle the shaved or grated dark chocolate evenly over the cocoa powder.
The chocolate adds texture and a bright contrast with the soft cream. Choose a dark bar with a smooth bite.
Serve chilled, and enjoy the indulgent flavors of cherry, amaretto, and mascarpone.
Scoop with a wide spoon so each portion keeps a bit of every layer. Taste the almond perfume and cherry lift together.
If you want smaller portions, spoon the mixture into individual glasses before chilling.
Layer as usual and chill. Guests love the pretty look and it cuts down on serving work.
For a firmer dessert, let it chill overnight. The cream sets more deeply and the layers cut cleanly.
Overnight makes the flavors mature and the texture firm up. It is a good way to plan ahead.
If you prefer a lighter texture, use slightly less sugar or reduce the heavy cream by two tablespoons.
Small shifts change the mouthfeel. Taste the mixture before assembling and adjust for your family.
Garnish with a few fresh cherries on top just before serving to keep them bright.
The fresh fruit brings a lively color and a fresh bite that looks inviting at the table.
If you are serving children or guests who do not drink alcohol, make a nonalcoholic splash by replacing amaretto with almond extract diluted in water.
Use about one teaspoon of extract mixed with a quarter cup of water to keep the almond scent without the booze.
If you like a more intense cherry flavor, warm a few tablespoons of cherry preserves and drizzle lightly over the finished top.
Warm preserves spread easily and add a glossy finish. Be moderate so the cocoa remains visible.
Store any leftovers covered in the refrigerator and pull out a little before serving so the cream softens slightly.
Let it sit at room temperature for about 10 minutes for the best texture and the fullest flavor.

Cherry Amaretto Tiramisu

Bringing Cherry Amaretto Tiramisu to the Table

I love how this dessert looks when I carry it from the kitchen to the table. A dusting of cocoa, a few chocolate shavings, and a small sprig of mint make it feel dressed up without fuss. We serve it in the center so everyone can pass the dish; this invites small talk and seconds.

At our house, we often set out small bowls of extra cherries and a jug of cold cream for anyone who wants to add more. For a brunch gathering, a small plate of biscotti or a warm batch of scones works well beside it. If you want a drink pairing for a small crowd, a fresh cherry mocktail keeps things light and bright. Try a simple tall glass of cherry limeade on the side for tang and fizz.

Serve this tiramisu on small dessert plates and let each person add a little extra shaved chocolate if they wish. The dessert carries across ages; my children like it for the fruit, while guests often pause at the amaretto scent and ask for the recipe. It becomes a gentle bridge between tastes and generations.

If you are bringing this to a family gathering, transport it chilled and keep it in a cooler if the trip is long. I often place a fresh layer of cocoa and chocolate at the last minute so the top looks its best. These small moves keep the dessert looking homemade and loved.

Keeping It Fresh and Comforting

Leftovers will hold for up to three days in the refrigerator when covered well. The flavors will deepen and become even kinder to the palate. I always label mine with the date so I know the best window to serve it again.

To share with a friend, cut into portions and wrap them individually. They travel well and feel like a thoughtful, homey gift. If the top becomes slightly damp from refrigeration, dust with a little more cocoa before serving. It refreshes the look and brings back that crisp first impression.

If you need to keep it longer, this tiramisu does not freeze well because of the texture of the mascarpone and fresh cherries. Instead, consider making the creamy filling and soaking the ladyfingers ahead, then assemble the day you plan to serve it. That way the fresh cherries keep their texture and the cream stays light.

When reheating a portion that was chilled, bring it to room temperature for about 10 minutes. The cream softens gently and the flavors widen. A small spoonful of warm cherry preserves over the top adds a fresh shine and feels like a hug on a chilly day. For a special evening, pass small plates and let everyone add a flourish of chocolate or a single cherry.

Tips, Variations, and Troubleshooting

If your mascarpone mixture looks too runny, chill it for 15 to 20 minutes before assembling. This helps the layers set and keeps the dessert from spreading. A gentle fold instead of fast beating preserves the airy texture.

If ladyfingers soak up too much liquid, dip them more briefly next time. A quick touch on each side usually prevents sogginess. If you do end up with a softer layer, let it rest longer in the fridge. Time helps textures settle into a pleasing balance.

For a nut-free version, omit amaretto and use a cherry flavoring or a mild vanilla liquid. You can also use toasted almond slivers on the side for crunch if no one has a nut allergy. If you want a deeper chocolate note, stir a tablespoon of cocoa into the mascarpone mixture and taste before assembling.

If fresh cherries are out of season, use high-quality jarred cherries drained well. Warm them slightly with a teaspoon of sugar and a dash of vanilla before folding them into the cream to wake up their flavor. If you prefer a boozier touch, increase the amaretto by a tablespoon, but do so gently so the cream does not collapse.

Make this dessert your own by adding small touches that belong to your family. A little orange zest can brighten the top. A few crushed amaretti cookies give a textural contrast. These moves keep the heart of the recipe while letting your kitchen voice come through.

How We Enjoy Cherry Amaretto Tiramisu at Home

On a regular weeknight, we slice a small piece for dessert and tuck the rest back into the fridge. The kids sometimes take a spoonful as a midnight snack. On slower days, we set out cups of coffee and let the dessert be the quiet star of conversation.

For birthdays, I make it in a deeper dish and add a ring of extra cherries around the edge. Friends love how the amaretto scent carries through the room. For a spring gathering, I place small bowls of fresh berries and let guests top their own slices. It keeps everything easy and warm.

I also enjoy sharing this recipe when someone asks for a dessert that feels homemade. I tell them it is forgiving and patient. It asks only that you take time for the cream to set and that you enjoy the process of layering. The result is a dessert that keeps a place at the table for simple, honest joy.

Storing Cherry Amaretto Tiramisu for Tomorrow

Cover the dish tightly with plastic wrap and store it flat in the refrigerator to preserve the layers. The tiramisu will keep for up to three days, and the flavors will become deeper over that time. If you want to refresh the top, dust with new cocoa and a few fresh shavings of chocolate before serving.

If you are packing individual portions, place them in shallow airtight containers and keep them cold until ready to serve. For a picnic or outdoor meal, transport the tiramisu in a cooler with ice packs to protect the texture. Small, careful steps keep the dessert tasting like it did straight from your kitchen.

If you are looking for a pairing that lifts the cherries, a chilled glass of cherry limeade brings a bright contrast that wakes up the dessert. Try a cold mocktail such as the fizzy cherry cream soda when you do not want alcohol at the table. Little pairings make the leftovers feel new all over again.

Conclusion

If you want to see another take on this flavor combination and find a slightly different technique, check out this recipe for Cherry Amaretto Tiramisu from baJillian Recipes for more ideas and inspiration.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.