Cherry Amaretto Tiramisu Dessert

One rainy afternoon last spring, I ducked into a tiny coffee shop in Austin to escape a sudden downpour. The place was cozy, humming with the soft grind of espresso beans and the chatter of people hiding out from the storm.

At the table next to me sat an elderly woman with a plate of something that looked impossibly creamy, layered, and crowned with cherries that glistened under the warm lights. She caught me staring in the least subtle way and laughed before sliding the plate my direction as if we’d known each other for years.

That first spoonful hit me with the deepest notes of coffee, the perfume of almond liqueur, and the bright pop of cherries. We spent almost an hour talking about desserts, family, and how sharing food with a stranger can turn a gloomy day into something unexpectedly comforting.

When I went home later that evening, the flavor stayed with me like a little spark, urging me to recreate the moment. After a handful of experiments and a few enthusiastic taste tests from my brother (and Chili trying to steal the cherries), this Cherry Amaretto Tiramisu became one of those desserts that feels like a hug. It’s sweet, bold, and indulgent without staring you down with too much effort.
This recipe is my way of bottling up that rainy-day kindness and passing it on to you.

Short Description

A light, creamy tiramisu layered with mascarpone, espresso-soaked ladyfingers, and bright cherry preserves, finished with a dusting of cocoa and fresh cherries.

Key Ingredients

For the cream layer

• 1 ¾ cups heavy cream
• 1 cup mascarpone cheese (room temperature)
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

For the soaking liquid

• 1 ½ cups strong brewed espresso or coffee (cooled)
• 3 tbsp amaretto liqueur

For assembly

• ½ cup fresh cherries, pitted and halved (plus more for topping)

For garnish

• Unsweetened cocoa powder
• Fresh cherries (optional)
• Shaved chocolate or sliced almonds (optional)

Tools Needed

• Large mixing bowl
• Hand mixer or stand mixer
• Shallow dipping dish
• 9×9 inch baking dish
• Rubber spatula
• Fine-mesh sifter

Cooking Instructions

Step 1: Make the Cream Layer

Whip the heavy cream in a large bowl until soft peaks form. Add the mascarpone, powdered sugar, and vanilla extract. Continue whipping until the mixture becomes smooth, thick, and airy. It should hold soft peaks and look glossy.

Step 2: Prepare the Soaking Liquid

Stir the cooled espresso and amaretto together in a shallow dish. The mixture should smell fragrant and slightly sweet.

Step 3: Dip the Ladyfingers

Work quickly here. Dip each ladyfinger into the espresso mixture for about one second per side. They should absorb moisture but stay firm. Over-soaking causes them to collapse into mush.

Step 4: Build the First Layer

Place dipped ladyfingers in a single layer on the bottom of a 9×9 inch dish. Spread half of the mascarpone cream evenly over them with a spatula.

Step 5: Add the Cherry Layer

Spoon half of the cherry preserves over the cream, then scatter fresh cherry halves on top. The colors should look vibrant and inviting.

Step 6: Repeat the Layers

Dip more ladyfingers, lay them over the cherries, and spread the remaining cream. Finish with the remaining cherry preserves and cherry halves.

Step 7: Chill the Dessert

Cover the dish tightly and refrigerate for at least 6 hours. Overnight gives you the best texture and flavor because the cookies soften and absorb the espresso-amaretto blend.

Step 8: Garnish

Right before serving, use a fine-mesh sifter to dust the top with cocoa powder. Add fresh cherries, shaved chocolate, or almonds.

Step 9: Serve

Slice into squares and serve chilled. The layers should hold together but look soft and luscious.

Troubleshooting Tips

If the cream looks grainy, the mascarpone was too cold. Let it sit out 10 minutes and whip again.

If the dessert turns watery, the ladyfingers were dipped too long. Quick dips are enough.

If the coffee flavor feels too strong, reduce the espresso to 1 cup and add ½ cup milk.

Why You’ll Love This Recipe

Bold but balanced flavors with creamy, fruity, and coffee-rich layers.

No baking required, making it perfect for warm weather or busy days.

Easy to assemble with simple steps anyone can follow.

Great for crowds because it chills ahead of time.

A lighter-feeling dessert thanks to airy mascarpone instead of dense custards.

Mistakes to Avoid & Solutions

Over-soaking the ladyfingers

Solution: Dip quickly and let excess drip off. You want moisture, not mush.

Using warm coffee

Solution: Always cool the espresso completely to keep the cream firm.

Skipping the chill time

Solution: Give it at least 6 hours. The structure depends on resting.

Using cold mascarpone

Solution: Let it sit at room temperature so it blends smoothly.

Layering preserves too thick

Solution: Spread evenly and gently. Heavy blobs cause sliding layers.

Serving and Pairing Suggestions

Serve chilled straight from the dish for a casual weeknight treat.

Plate individual squares with extra cherries for a dinner-party feel.

Pair with espresso, amaretto cocktails, black tea, or a dessert wine.

Works beautifully on a buffet table since it holds its shape when sliced.

Storage and Reheating Tips

Store covered in the refrigerator for up to 3 days.

Do not freeze tiramisu; thawing ruins the texture.

If liquid gathers at the edges, gently blot with a paper towel right before serving.

Always garnish fresh right before enjoying.

FAQs

1. Can I make this without alcohol?
Yes. Replace amaretto with 1 tbsp almond extract mixed into the coffee.

2. Can I use frozen cherries?
Thaw them fully and pat dry to remove excess moisture.

3. What if I can’t find mascarpone?
Whipped cream cheese works in a pinch, but soften it well first.

4. Can I use homemade cherry compote?
Absolutely. Just cool it completely before layering.

5. How firm should the cream be?
It should hold soft peaks and spread easily without being runny.

Tips & Tricks

Chill the mixing bowl for the cream to whip faster.

Slice with a warm knife for clean edges.

For a deeper flavor, add a pinch of cocoa powder to the espresso dip.

Let the tiramisu sit at room temperature for 10 minutes before slicing for smoother cuts.

Recipe Variations

1. Almond Crunch Tiramisu

Add ½ cup toasted sliced almonds between the layers.

Swap cherry preserves for raspberry jam.

Use the same assembly steps but finish with extra almond slices.

2. Chocolate Cherry Tiramisu

Mix 2 tbsp cocoa powder into the cream layer.

Use chocolate-covered espresso beans as a topping.

Keep all layering steps identical.

3. Cherry Vanilla Tiramisu

Replace amaretto with vanilla syrup.

Use vanilla bean paste in the cream.

Layer fresh cherries more generously for a fruit-forward flavor.

Final Thoughts

That rainy afternoon at the coffee shop lingers in my mind as one of those tiny surprises that make a day feel warmer than it should. When I take the first chilled bite, the blend of coffee, almond, and cherries brings back the soft hum of that shop and the gentle kindness of a stranger who didn’t hesitate to share her plate. It feels like passing along a story in the form of a dessert, offering comfort that doesn’t need many words.

This tiramisu has a way of slowing things down, letting the flavors settle in like a quiet conversation. I love serving it to friends because it sparks the same cozy energy it came from. Maybe it’ll do the same for you. And if a rainy day ever pushes you into a coffee shop you wouldn’t normally enter, take it as an invitation—you never know what delicious moment is waiting.