Description
Cherry Amaretto Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of ladyfingers soaked in a cherry and Amaretto syrup, filled with a luscious mascarpone cream infused with cherry syrup, vanilla, and almond extract. Chilled to perfection, this elegant dessert combines fresh cherry flavors with the rich, creamy texture of tiramisu for a refreshing and sophisticated treat perfect for special occasions.
Ingredients
Cherry Syrup
- 4 cups pitted and halved fresh red cherries
- 1/3 cup water
- 1/2 cup granulated sugar
- 2 teaspoons lemon juice
Filling
- 1 ½ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- 2/3 cup cherry syrup (prepared from above)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 2-4 tablespoons Amaretto liqueur
Instructions
- Make the Cherry Syrup: Place the pitted and halved cherries with water in a medium saucepan over medium-high heat. Crush the cherries using a potato masher or fork to release their juices. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for about 2 minutes.
- Strain the Cherry Juice: Remove the pan from heat and pour the cherry mixture through a fine-mesh strainer set over a glass measuring cup. Press the cherries with the back of a ladle or spoon to extract as much juice as possible, then discard the solids.
- Cook the Syrup: Return the strained juice to the pan. Add sugar and lemon juice, bring to a boil, then simmer for 2 minutes. Remove from heat and refrigerate until completely chilled.
- Prepare the Filling: Using a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Switch the mixer attachment to the paddle.
- Combine Mascarpone Mixture: Add mascarpone cheese, sugar, 2/3 cup of the cherry syrup, vanilla extract, and almond extract to the mixer bowl. Beat on high until the mixture is smooth and combined.
- Incorporate Whipped Cream: Add about one cup of the whipped cream to the mascarpone mixture and beat to combine. Gently fold in the remaining whipped cream by hand to maintain the airy texture.
- Prepare Soaking Syrup: Add 2 tablespoons of Amaretto liqueur to the leftover cherry syrup. Taste and add up to 4 tablespoons total according to your preference.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the cherry-Amaretto syrup, ensuring they are soaked but not soggy. Arrange 12 ladyfingers in two straight rows in the bottom of an 8-inch square dish.
- Layer Filling and Ladyfingers: Spread half of the mascarpone filling evenly over the ladyfingers. Repeat by adding another layer of syrup-soaked ladyfingers on top, then spreading half of the remaining filling over them.
- Pipe the Topping: Transfer the remaining filling to a pastry bag fitted with a large round tip or a ziplock bag with the corner cut off, and pipe the filling evenly over the entire dish for a decorative finish.
- Chill the Dessert: Cover the tiramisu and refrigerate for at least 6 hours to allow the flavors to meld and the dessert to set properly before serving.
Notes
- Use fresh, ripe cherries for the best flavor in the syrup.
- Dip the ladyfingers quickly to avoid sogginess which can make the dessert too wet.
- The dessert benefits from at least 6 hours of refrigeration, ideally overnight, for optimal texture and flavor.
- You can adjust the amount of Amaretto liqueur based on your taste preference or omit it for a non-alcoholic version.
- Ensure heavy cream is cold before whipping to achieve stiff peaks efficiently.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian