Cherry Amaretto Tiramisu: My Loved & Quirky Recipe Guide
Let Me Tell You About Cherry Amaretto Tiramisu (And Why I Ruined My Shirt)
Alright, so the first time I made this Cherry Amaretto Tiramisu was for a summer BBQ, and you know what happened? I dropped the cherries—yup, straight onto my white shirt. Bright red blotches like a rogue Jackson Pollock painting, but oh, totally worth it. This dessert? It’s comfort and celebration all at once. Also, my youngest calls it “grown-up cake,” even though honestly it’s barely boozy (unless you want it to be, in which case, cheers).
Why You’ll Love This (Or Why I Randomly Make It on Tuesdays)
I make this when I want to impress my in-laws, distract my cranky neighbor, or just when I find cherries that don’t cost an arm and a leg (let’s be real). My family goes a bit mad for it because, well, it’s creamy but not stodgy, fruity but a little decadent. The best part? You don’t have to fuss around with baking. Full disclosure: the hardest bit is not devouring the cherry-amaretto syrup before it hits the layers. Oh, and don’t get me started on trying to please both my dad (who claims mascarpone is overrated) and my best mate (who’d drink Amaretto straight if I let her). Fun times.
What You’ll Need (Substitutions Galore)
- 1 jar (about 340g/12 oz) sour cherries in syrup (But honestly, fresh works if you can find them—just add a spoonful of sugar and poach them quickly. Canned cherries? Fine in a pinch.)
- 4–5 tablespoons Amaretto liqueur (I’ve used Disaronno and whatever generic they had at the shop—the world didn’t stop)
- 250g (about 8 oz) mascarpone (Cream cheese works if the shop’s out, but don’t tell my Italian neighbor)
- 250ml (1 cup) heavy cream (Or “double cream” if you’re in the UK. Once, I accidentally used single cream and it still sorta worked, so don’t panic.)
- 3 tablespoons sugar (Brown sugar gives a slightly toastier vibe)
- 20–24 ladyfingers (That’s savoiardi biscuits, and no, I’ve never actually counted exactly)
- Bit of dark chocolate for shavings (optional—sometimes I use chopped almonds or just skip it and nobody notices)
How I Throw This Together (Directions, Kinda)
- Make the boozy cherry syrup: Pour the cherries and their syrup into a small pan. Add Amaretto and bring to a low simmer, just until it’s all smelling amazing—maybe 5 minutes. Don’t wander off to check your phone; cherries boil over like toddlers on a sugar rush. Let it cool for 10–15 min.
- Mix up the mascarpone: While the syrup cools, dump the mascarpone, cream, and sugar into a big-ish bowl. Whip with a hand mixer till soft peaks form. (Or just use a whisk—sorta good for the biceps.) Sneak a spoonful. Try not to eat all of it; easier said than done.
- Layer time: Grab a medium casserole dish (mine’s about 9 x 7 inches). Dip half the ladyfingers quickly in the cooled cherry-amaretto syrup—don’t let them get soggy, just a dunk. Lay them snugly on the bottom.
- Spoon half your mascarpone stuff on top. Swirl it around. Add half the cherries (without too much liquid or it gets swampy—trust me, I learned the hard way).
- Repeat for another layer, trying not to stress if it’s not picture perfect; honestly, rustic looks better.
- Toss over some chocolate shavings, or don’t. Sometimes I just sprinkle a handful of toasted almonds. Cover with clingfilm—film, saran wrap, whatever you call it—and chill for at least 4 hours. Overnight’s better, but who actually waits that long? I don’t. Or at least, I try not to.
Tried-and-Tested (ish) Notes
- Don’t over-soak your ladyfingers. They turn to mush faster than you’d think. Actually, I find it works better if you just brush the syrup on instead of dunking. But I always forget.
- It’ll look a bit lumpy when you layer—honestly, that’s fine. It sets up perfectly in the fridge.
- Sometimes I use cherry brandy instead of Amaretto if that’s what’s lurking in the back of the cupboard.
Here’s How I’ve Mixed It Up (And Once It Did Not Go Well)
- Tried it with raspberry liqueur plus raspberries instead of cherries; not bad, but a little too tart for me.
- Swapped out mascarpone for Greek yogurt in a “healthier” phase. Eh, not my proudest moment—way too tangy.
- Once, I skipped the liqueur for the kids—just upped the cherry syrup, and hey, they inhaled it.
Don’t Sweat the Equipment
I use my ancient hand mixer for the cream, but you could totally whisk by hand, just takes some elbow grease (and maybe a break in between). No casserole dish? Use a deep pie pan, or even layer it in glasses—looks a bit fancy that way. Actually, that’s what I did when my dish mysteriously vanished (thanks, Dad).
Keeping Leftovers (If They Last…)
This keeps well in the fridge, tightly wrapped, for about 2 days. Though honestly, in my house it never lasts more than a day! If you do need to store, just don’t freeze it. The texture goes a bit wonky.
How We Serve It Around Here
Usually we just scoop it into bowls and call it done, but if I’m feeling posh, I dust on extra chocolate and plop a cherry on top. Birthdays? We stick candles in and pretend tiramisu is a cake (works for us!). Or take it on a picnic, just put the dish in an insulated bag so it doesn’t end up a puddle.
A Few “Wish I’d Known” Pro Tips
- I once tried rushing the chilling step—ended with soupy tiramisu. Give it time to set; it’s worth it. Yes, patience is not my strong suit either.
- Let the cherry syrup cool before dipping, or you’ll end up with mushy biscuits. Learned this the hard way (twice).
FAQs—Stuff Friends Actually Ask Me
- Can I make this without booze? Yep, just skip the Amaretto and use extra cherry syrup. Some folks even add a splash of almond extract instead (1/2 teaspoon). Works a treat.
- Is it OK to use frozen cherries? Sure thing, just thaw and drain them first. They’re not quite as firm, but still delish.
- What if I don’t have ladyfingers? It’s not the end of the world—use plain sponge cake cut into fingers. Or I’ve used old pound cake. Didn’t hear any complaints.
- Can I use low-fat options? Well, I suppose you could, but it’ll taste less rich. I’m all for being healthy, but sometimes you just want the good stuff, right?
- How sweet is this? Not overly! Actually, if you like it sweeter, just toss in an extra spoon of sugar. Or, for the unsweetened crew, dial it back to your taste.
- Any good resources if I want to make my own ladyfingers? I like Sally’s Baking Addiction’s homemade ladyfingers guide. Or check the video on YouTube—I can never remember the proper piping technique.
- What’s the best way to pit fresh cherries? A cherry pitter. But once, I just pressed them with a chopstick through the middle—a bit messy but does the trick! I’ve also seen people use a paperclip, but I didn’t have any lying about.
So, there you have it—my slightly chaotic, always-loved Cherry Amaretto Tiramisu. If you try it, let me know how it goes—or if you spill cherries on yourself too, we can start a club.
Ingredients
- 24 ladyfinger biscuits
- 1 cup brewed espresso, cooled
- 1/3 cup amaretto liqueur
- 1 cup fresh or jarred cherries, pitted and halved
- 1/2 cup cherry preserves
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1/2 cup granulated sugar
- Unsweetened cocoa powder, for dusting
Instructions
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1In a mixing bowl, beat heavy cream and 1/4 cup sugar until stiff peaks form. In a separate bowl, blend mascarpone cheese and remaining sugar until smooth. Gently fold whipped cream into the mascarpone mixture.
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2In a shallow dish, mix cooled espresso with amaretto liqueur. Quickly dip each ladyfinger into the mixture, ensuring they are moistened but not soggy.
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3Layer half of the soaked ladyfingers in the bottom of a serving dish. Spread half of the mascarpone cream mixture over the ladyfingers.
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4Spread half of the cherry preserves and scatter half of the cherries over the cream layer.
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5Repeat with remaining ladyfingers, cream, preserves, and cherries. Cover and refrigerate for at least 4 hours or overnight.
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6Before serving, dust the top with unsweetened cocoa powder.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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