Cherry Amaretto Tiramisu

Name: Cherry Amaretto Tiramisu
Prep time: 15 min
Total time: 5 h
Cuisine: Italian
Ingredients: 1 cup mascarpone cheese; 1 cup heavy cream; 1/2 cup sugar; 1 cup fresh cherries, pitted and halved; 1/4 cup amaretto liqueur; 1 packet ladyfinger cookies; Cocoa powder for dusting; Additional vanilla (optional); Fresh butter (optional)

by Joudia Elise

Published on: February 25, 2026

Delicious Cherry Amaretto Tiramisu layered with cherries and creamy mascarpone

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I can still smell it now, the warm amaretto rising from the bowl as I folded bright cherry halves into silky mascarpone, the scent a little like the sweet nights we used to have with family around the table. Cherry Amaretto Tiramisu has that pull for me, a mix of comfort and celebration, the way a tiny sip of liqueur can open a memory. When my kids were small, the kitchen filled with soft laughter and the sound of spoons tapping bowls, and this dessert became our quiet tradition, the one we reached for when we wanted a simple moment to feel special.

Table of Contents

Why This Cherry Amaretto Tiramisu Means So Much

There is a private language in families, made of small acts and repeated food. For me, Cherry Amaretto Tiramisu speaks that language. It is layered with texture and time, the soft ladyfingers soaking up amaretto, the cherries offering a bright lift against creamy sweetness, and the cocoa on top giving a soft, dry kiss at the end. That contrast keeps pulling me back to the kitchen.

I first made this after a long winter, when the holiday boxes were put away and there was sunlight that tasted like hope. I wanted something that felt like a hug and also like a little celebration. It became the dessert I brought to potlucks and the one I plated for a slow, Sunday supper. People would ask for seconds not out of need but out of the pleasure of the moment.

When you make this at home, you are passing on something gentle. It is not a showy dessert meant to impress. It is a simple, thoughtful dish that fits into real life. If you love almond-scented sweets, I also keep a tray of amaretto truffles nearby on busy days, and they often find their way to the same table as the tiramisu.

How to Make Cherry Amaretto Tiramisu

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

There is a soft rhythm to assembling this dessert. Start by gathering your bowl, whisk, and the simple ingredients laid out in a row. The cherries are bright red jewels, the mascarpone moves like silk, and the amaretto smells like toasted almonds and warm kitchens.

I like to work with a gentle patience. Dip the ladyfingers quickly into the amaretto and then set them in place without haste. Spread the creamy mixture smoothly and listen for the tiny sounds: a gentle scrape of a spatula, a soft thud as the dish reaches the table. These are the kitchen sounds that mean a dessert is on its way to bringing people together.

As you follow the steps, pay attention to how the textures change. When the mascarpone whips, it becomes glossy and holds its soft peaks. When the cherries fold in, they brighten the color and the flavor. A few hours in the fridge helps the layers settle and the amaretto to knit everything together. If you prefer a quieter evening with no alcohol, try serving this alongside a fizzy treat like my cherry cream soda recipe for a playful pairing that keeps the same sweet notes without the liquor.

Ingredients You’ll Need

1 cup mascarpone cheese
1 cup heavy cream
1/2 cup sugar
1 cup fresh cherries, pitted and halved
1/4 cup amaretto liqueur
1 packet ladyfinger cookies
Cocoa powder for dusting

A little extra vanilla if you love a cozy aroma.
Fresh butter gives richness to anything small you might want to serve on the side.
If cherries are out of season, a jar of good cherry preserves can work in a pinch, but fresh cherries give the best texture.
For an alcohol-free version, swap amaretto for a simple almond syrup and a splash of cherry juice.

Step-by-Step Directions

In a bowl, combine mascarpone cheese, heavy cream, and sugar. Whip until smooth and creamy.
Mix with a sturdy whisk or an electric mixer on low, then raise the speed until soft peaks form and the mixture looks glossy and light.
Taste and add a whisper more sugar if you like it sweeter, or a drop of vanilla for warmth.
Fold in the cherry halves and amaretto liqueur gently.
Use a spatula and fold with care so the cherries stay whole and the cream does not deflate.
Breathe in the aroma as the amaretto lifts the cherries, brightening the cream with both color and scent.
Dip ladyfinger cookies into the amaretto for a few seconds, then layer them at the bottom of a serving dish.
Quickly dip, do not soak; the goal is to moisten the cookies without turning them to mush.
Arrange a snug layer at the base of a shallow dish for even, beautiful slices when served.
Spread half of the mascarpone mixture over the ladyfingers.
Use a spatula to smooth the cream in gentle strokes, leaving a soft top that will settle into a lovely finish.
The contrast between the pale cream and the darker ladyfingers will already promise the flavor to come.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Build the layers in the same way, keeping your motions even and steady so the tiramisu stacks neatly.
This is the time to pause and admire how the cherries peek through the cream like happy surprises.
Dust the top with cocoa powder.
Sift a light, even layer so the cocoa gives a dry, chocolatey finish and a little bitterness to balance the sweetness.
Look for that first light dust that makes the top look like a classic tiramisu.
Refrigerate for at least 4 hours or overnight before serving.
Give the dessert time; the flavors mellow and knit together in the cold, and the textures become silky and sliceable.
When you finally open the fridge, take a moment to breathe in the scent and let the anticipation make the first bites sweeter.

Cherry Amaretto Tiramisu

Bringing Cherry Amaretto Tiramisu Together

Make a little ceremony of the plating. Use a clean, sharp knife to cut through the layers, rinsing the blade between slices if you want neat edges. A shallow dish gives everyone a generous portion of cream and cherry in every forkful. If you serve in individual glasses, spoon the layers carefully and top each glass with a sprinkle of cocoa and a few whole cherries for a pretty finish.

I love to pair this with small bitter cookies or a handful of toasted almonds on the side to echo the amaretto’s nutty notes. When guests arrive, I bring the dish out with a warm word and tell a tiny story about where the recipe came from. It helps set the tone of sharing and makes the dessert feel like part of the evening’s memory rather than just the last course. For a bright, nonalcoholic contrast at brunch, this dessert sits beautifully next to a fizzy drink like my cherry limeade mocktail which adds a clean, tart lift that keeps the meal feeling light.

Simple Tips for Smooth Results

Work with cold mascarpone and heavy cream for the creamiest texture. If the mascarpone is too warm it can become runny and will not whip properly. Chill your mixing bowl and beaters for a few minutes if your kitchen is warm. When folding cherries into the cream, use a gentle motion from the bottom up to keep the air in the mixture.

Taste as you go. A small adjustment to the sugar or a splash more amaretto can tilt the whole dish in the direction you want. If your cherries are very sweet, consider cutting the sugar back a bit. If they are tart, add the full measure and enjoy the bright balance that results.

For a firmer set, use a slightly deeper dish and a thinner layer of cream between ladyfingers. A shallow, wide dish gives soft, luxurious slices, while a more compact dish makes each forkful denser and more indulgent. Either way, patience in the fridge is the real key.

Serving Cherry Amaretto Tiramisu With Family Warmth

We usually serve this with small plates and forks and ask everyone to help themselves. That loose, everyone-gets-a-piece feel makes the moment casual and warm. I sometimes put a tiny bowl of chopped pistachios or slivered almonds on the table for those who like a little crunch. The cocoa top invites a soft first touch and the cherries inside bring a bright lift that keeps conversations lively as plates are passed.

Children often love the cherry bits, and I remember teaching my eldest to gently spoon their own portion when they were small. It is one of those simple tasks that makes a child feel like they belong at the table. For a grown-up finish, I sometimes shave a few dark chocolate curls on top just before serving. If you enjoy small, complementary sweets, try pairing the tiramisu with light cookies or small candies like the warm, almond-scented bites in my amaretto truffles post.

Plating Ideas and Sides

Serve in a clear glass dish so the layers show through and each slice becomes a picture. Use small white plates to let the colors stand out. Add a small dollop of whipped cream at the side and a couple of whole cherries for garnish. A pot of strong coffee or an espresso is a classic pairing and brings out the cocoa notes beautifully.

If you are hosting a brunch, consider a tray of simple fruit and a pitcher of bubbly water with citrus. For a nonalcoholic drink that still feels special, a bright soda can keep the mood light and playful. My quick cherry cream soda is an effervescent partner when you want something fizzy and sweet on the side.

Variations Worth Trying

Switch the cherries to raspberries for a sharper, tangier version that keeps the color and brings a different, lively edge. Try using a mix of cherries and a few blueberries for a summer berry twist. Swap the amaretto for a coffee liqueur if you want a more traditional tiramisu flavor with a cherry note threaded through. For a lighter version, use half heavy cream and half Greek yogurt folded into the mascarpone; the texture will be slightly tangier and more delicate.

You can also make individual portions in small jars for a pretty presentation and easy serving. Layer ladyfingers broken into pieces with cream and cherries, then chill. These jars travel well to picnics or potlucks and make each person feel like they have their own small, thoughtful treat.

Storing Cherry Amaretto Tiramisu for Tomorrow

This dessert keeps well in the fridge for up to three days. Cover it tightly with plastic wrap or a lid to prevent the cream from absorbing other fridge smells. Over time, the flavors mellow and knit together; the amaretto becomes gentler and the cherries sink deeper into the cream.

If you plan to make it ahead, assemble it the night before and let it rest in the fridge overnight. The next day, dust the cocoa and add the finishing cherries just before serving. This makes it easy when you have a busy day and want a calm, ready dessert at the end of it. For tips on making a full spread that includes both sweet and fizzy treats, you might enjoy the light drinks I like to serve alongside this, like my cherry cream soda, which I often prepare for guests who prefer a nonalcoholic option.

Leftovers make a lovely breakfast with coffee the next morning, spooned into bowls and topped with a few extra cherries or a sprinkle of toasted nuts. The texture shifts slightly after refrigeration, but in a good way; the layers become a little more integrated and the flavors feel deeper. If you ever worry about the ladyfingers getting too soft, serve the first day and enjoy the firmer contrast, then savor the softer, more melded texture on subsequent days.

Freezing and Travel Notes

If you plan to travel with this dessert, keep it chilled in a cooler or insulated bag. Freezing is possible but not ideal; the cream can change texture when frozen and thawed. If you must freeze, wrap tightly and thaw slowly in the fridge to limit water separation. For potlucks on the go, individual jars or cups are easiest to move and pass around.

When teaching friends how to make this at home, I often suggest prepping the cherries and the cream the night before and doing the final assembly in the morning. It makes the process feel lighter and gives you time to enjoy the kitchen instead of racing through it. For a bright, family-friendly pairing on the table, I sometimes pour a batch of a fizzy cherry-lime drink that everyone loves, like my cherry limeade mocktail, and watch the table fill with smiles.

Troubleshooting Common Questions

If the mascarpone mixture is too runny, it likely needed more chilling or less mixing with warm ingredients. Put the bowl in the fridge for 30 minutes, then whisk again to see if it firms. If ladyfingers become soggy, you dipped them too long; next time, dip for only a second or two. If cherries release too much juice, pat them dry on a paper towel and fold them in gently so the extra moisture stays controlled.

If the dessert tastes too boozy, reduce the amaretto by a tablespoon or swap half for cherry juice to keep the flavor but dial down the heat. If it is too sweet, add a small pinch of fine sea salt to the cream before folding; it brightens and balances the flavors. These small fixes have saved many of my first attempts and will help you feel confident making it your own.

Questions About Kids and Alcohol

If children will be eating the tiramisu, you can make a nonalcoholic version that still keeps the almond and cherry notes. Swap the amaretto for almond extract diluted in water or use a cherry syrup for dipping the ladyfingers. Serve the grown-ups the version with alcohol and label the dishes so everyone knows which is which. Making two small dishes is an easy way to keep happy faces all around the table and to teach kids simple kitchen tasks like folding cherries into cream.

Why This Recipe Fits into Real Family Life

I treasure recipes that fit into the rhythm of our days. Cherry Amaretto Tiramisu is one of those recipes. It is forgiving when life is busy and rewarding when you slow down. You do not need precise timing or fancy equipment, only a little patience and a few fresh ingredients that come together into something tender and bright.

This dessert does more than fill a plate. It helps make ordinary nights feel like a memory in the making. People linger over it and tell stories while forks move slowly through the cream. That is the smallest miracle a kitchen can offer: a simple, shared pleasure that becomes part of the story you will tell later.

Final Thoughts from My Kitchen

Make this dessert when you want to mark a small day or when you want to say, in the quietest way, that someone matters. Keep your tools nearby, a towel for quick spills, and a bowl for pits and peels from the cherries. Remember that food is a language of care, and dishes like this say more than words sometimes can.

If you make it and love the almond-cherry pairing, keep exploring those flavors with small treats and drinks. I often set out little extras like simple cookies or a fizzy mocktail, and they make even a simple evening feel like an event. May this recipe bring warmth to your table, brighten your Saturday kitchen, and give you a reason to call someone over for a slice.