Cherry Amaretto Tiramisu: The Ultimate Dessert Recipe

Cherry Amaretto Tiramisu: Prepare to be transported to dessert heaven with this decadent twist on a classic Italian treat! Imagine layers of coffee-soaked ladyfingers, a creamy mascarpone filling infused with the rich, nutty flavor of amaretto, and bursts of sweet, tart cherries. It’s a symphony of flavors and textures that will leave you craving more.

Tiramisu, meaning “pick me up” or “cheer me up” in Italian, has a relatively recent history, believed to have originated in the Veneto region of Italy in the latter half of the 20th century. While the exact origins are debated, its popularity quickly spread worldwide, becoming a beloved dessert for its comforting and indulgent qualities. My Cherry Amaretto Tiramisu takes this classic to a whole new level.

People adore tiramisu for its delightful combination of textures – the soft, sponge-like ladyfingers, the smooth, velvety cream, and the dusting of cocoa powder. The balance of bitter coffee, sweet cream, and subtle cocoa creates a truly irresistible experience. The addition of cherries and amaretto elevates this dessert, adding a fruity and nutty dimension that complements the traditional flavors beautifully. This recipe is perfect for special occasions, holidays, or any time you want to impress your guests (or simply treat yourself!).

Ingredients:

• For the Ladyfingers:
  • 6 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup powdered sugar, for dusting
• For the Cherry Amaretto Syrup:
  • 1 cup water
  • ½ cup granulated sugar
  • 1 cup pitted fresh or frozen cherries (thawed if frozen)
  • ¼ cup Amaretto liqueur
  • 1 tablespoon lemon juice
• For the Mascarpone Cream:
  • 16 ounces mascarpone cheese, softened
  • 1 ½ cups heavy cream, cold
  • ¾ cup powdered sugar
  • ¼ cup Amaretto liqueur
  • 1 teaspoon vanilla extract
• For Garnish:
  • Unsweetened cocoa powder, for dusting
  • Chocolate shavings, for garnish (optional)
  • Fresh cherries, for garnish (optional)

Making the Ladyfingers:

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is crucial to prevent the ladyfingers from sticking.
2. Whisk Egg Yolks: In a large bowl, whisk together the egg yolks with half of the granulated sugar (about 6 tablespoons) and the vanilla extract until the mixture is pale yellow and thickened. This usually takes about 3-5 minutes with an electric mixer. You want it to be light and airy.
3. Whip Egg Whites: In a separate, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining granulated sugar (the other 6 tablespoons), beating until stiff, glossy peaks form. Be careful not to overwhip, or the egg whites will become dry and grainy.
4. Combine Mixtures: Gently fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate them. This step is important for creating light and airy ladyfingers.
5. Add Flour: Sift the flour over the egg mixture and gently fold it in until just combined. Be careful not to overmix, as this will develop the gluten in the flour and result in tough ladyfingers.
6. Pipe the Ladyfingers: Transfer the batter to a piping bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets in 3-inch long strips, leaving about 1 inch of space between each strip. If you don’t have a piping bag, you can use a large zip-top bag with a corner snipped off.
7. Dust with Powdered Sugar: Dust the ladyfingers generously with powdered sugar. Let them sit for about 5 minutes, then dust them again. This helps create a slightly crisp exterior.
8. Bake: Bake for 12-15 minutes, or until the ladyfingers are lightly golden brown and spring back when lightly touched.
9. Cool: Let the ladyfingers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Making the Cherry Amaretto Syrup:

1. Combine Ingredients: In a medium saucepan, combine the water, granulated sugar, and cherries.
2. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
3. Cook Cherries: Continue to simmer for about 10-15 minutes, or until the cherries have softened and released their juices. Gently mash some of the cherries with the back of a spoon to help release more flavor.
4. Add Amaretto and Lemon Juice: Remove the saucepan from the heat and stir in the Amaretto liqueur and lemon juice.
5. Cool: Let the syrup cool completely before using. You can strain the syrup to remove the cherry solids if you prefer a smoother syrup, but I like to leave them in for extra flavor and texture.

Making the Mascarpone Cream:

1. Beat Mascarpone: In a large bowl, beat the softened mascarpone cheese with an electric mixer until smooth and creamy. Make sure your mascarpone is softened, but not melted.
2. Whip Heavy Cream: In a separate bowl, beat the cold heavy cream with an electric mixer until soft peaks form.
3. Add Sugar and Flavorings: Gradually add the powdered sugar to the whipped cream, beating until stiff peaks form. Be careful not to overwhip. Then, stir in the Amaretto liqueur and vanilla extract.
4. Combine Mixtures: Gently fold the whipped cream mixture into the mascarpone cheese until just combined. Be careful not to overmix, as this can cause the mascarpone cream to become thin.

Assembling the Cherry Amaretto Tiramisu:

1. Dip Ladyfingers: Lightly dip each ladyfinger into the cooled cherry Amaretto syrup, being careful not to soak them completely. You want them to be moist but not soggy.
2. First Layer: Arrange a layer of the dipped ladyfingers in the bottom of a 9×13 inch baking dish or individual serving dishes.
3. Spread Mascarpone Cream: Spread half of the mascarpone cream evenly over the ladyfinger layer.
4. Second Layer: Repeat with another layer of dipped ladyfingers.
5. Final Layer: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers.
6. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften.
7. Garnish: Before serving, dust the tiramisu generously with unsweetened cocoa powder. You can also garnish with chocolate shavings and fresh cherries, if desired.
8. Serve: Cut into squares and serve chilled. Enjoy!

Conclusion:

This Cherry Amaretto Tiramisu is more than just a dessert; it’s an experience. The rich, coffee-soaked ladyfingers, the creamy mascarpone filling, the burst of sweet and tart cherries, and the subtle almond notes of amaretto all come together in perfect harmony. It’s a symphony of flavors and textures that will leave you and your guests wanting more. I truly believe this is a must-try recipe for anyone who loves tiramisu or is looking for a show-stopping dessert to impress.

Why is it a must-try? Because it elevates the classic tiramisu to a whole new level. The addition of cherries and amaretto adds a delightful twist that’s both sophisticated and comforting. It’s the perfect dessert for special occasions, holidays, or even just a weekend treat. Plus, it’s surprisingly easy to make, even though it looks incredibly impressive. You don’t need to be a professional baker to create this masterpiece. The recipe is straightforward, and the results are guaranteed to be delicious.

Looking for serving suggestions? This Cherry Amaretto Tiramisu is fantastic on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. A sprinkle of shaved dark chocolate on top adds a beautiful finishing touch and enhances the chocolate notes in the coffee. For a festive presentation, garnish with fresh cherries and a sprig of mint.

Want to get creative? Here are a few variations you might enjoy:

* Berry Blast: Substitute the cherries with a mix of other berries like raspberries, blueberries, and strawberries for a vibrant and fruity twist.
* Chocolate Cherry: Add a layer of chocolate shavings or cocoa powder to the mascarpone filling for an even richer chocolate experience.
* Espresso Boost: Increase the amount of espresso used to soak the ladyfingers for a stronger coffee flavor.
* Amaretto Infusion: Add a splash of amaretto to the mascarpone filling for an extra kick of almond flavor.
* Individual Servings: Assemble the tiramisu in individual glasses or ramekins for a more elegant presentation.

I’m so excited for you to try this recipe! I know you’ll love the combination of flavors and the ease of preparation. It’s a dessert that’s sure to impress your friends and family.

So, what are you waiting for? Gather your ingredients, follow the simple steps, and get ready to create a truly unforgettable dessert. I’m confident that this Cherry Amaretto Tiramisu will become a new favorite in your household.

Once you’ve made it, I’d love to hear about your experience! Share your photos and comments on social media using [insert your social media handle or hashtag here]. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. I can’t wait to see your creations and hear your feedback. Happy baking!

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