Cherry Tiramisu with Amaretto Soaked Ladyfingers and Cherry Sauce

What Is Cherry Tiramisu?

Cherry tiramisu is a smooth, no bake layered dessert made with coffee and cherry amaretto soaked ladyfingers, a cherry infused mascarpone filling, and a glossy homemade cherry sauce.

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Fresh cherries and white and dark chocolate flakes create a festive finish that looks as impressive as it tastes. If you enjoy classic tiramisu, this cherry version offers a brighter, fruit forward character while keeping the creamy, spoonable texture you expect.

This recipe is ideal for Christmas, Thanksgiving, or any special occasion when you want a show stopping centerpiece that can be prepared ahead. The ladyfingers soften in cooled coffee while the mascarpone filling stays light and airy.

The recipe is inspired by the detailed method shared at Sim’s Home Kitchen, and it follows that same layered approach with a homemade cherry sauce finish.

Why This Recipe Works

This cherry tiramisu works because each layer has a clear job. The coffee and cherry amaretto soak brings warmth and a gentle almond note, the cherry mascarpone filling adds body, and the cherry sauce gives a glossy, fresh finish. Boozy cherries and coffee soaked ladyfingers give the dessert a festive personality, but the overall texture remains light and airy.

• It is a make ahead dessert, so you can assemble it the night before and keep your serving day simple.
• The mascarpone and whipped cream base is rich, but the cherry juice keeps the filling from feeling heavy.
• Cherry amaretto is added to both the coffee soak and the cherry sauce, which helps tie the layers together.
• The recipe can be halved, doubled, or tripled when you are feeding a smaller group or a larger crowd.

The first time I made this for a holiday table, I loved how the layers looked when sliced. I chilled it overnight, and the set was clean enough to serve with confidence.

Cherry Tiramisu Ingredients

This recipe keeps the cherry mascarpone base, coffee soak, and cherry sauce separate until assembly. Use cold mascarpone and full fat heavy cream for the most stable filling. The cherry amaretto can be omitted or replaced with plain amaretto or brandy if you prefer.

For the cherry juice and mascarpone filling:

• 2 cups cherries, pitted
• 1/4 cup water
• 6 tablespoons granulated sugar
• 2 tablespoons lemon juice
• 1 1/2 cups heavy cream or double cream
• 16 oz or 450 g mascarpone cheese
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1.5 cups brewed coffee
• 2 shots cherry amaretto
• 260 g ladyfingers or enough to fill the dish

For the optional cherry sauce:

• 2 cups frozen or fresh pitted cherries
• 1/4 cup water, or 4 tablespoons if using frozen cherries
• 3 tablespoons sugar
• 2 teaspoons lemon juice
• 1 shot cherry amaretto, optional
• 1 tablespoon cornstarch plus 1 tablespoon water, optional for thickening

For the topping:

• Fresh cherries
• White and dark chocolate flakes

Keep the cherry sauce and cherry juice completely cool before they touch the mascarpone or go on top of the chilled dessert.

Tips and Substitutions

Cooling the cherry components is the most important detail. If the cherry juice or cherry sauce is still warm, it can split or thin the mascarpone filling. Let both mixtures cool completely before folding or pouring.

• Avoid overmixing the mascarpone filling. Fold each addition just until combined so the filling stays light.
• For an alcohol free option, omit the cherry amaretto or use a splash of plain coffee. Plain amaretto or brandy are also good replacements.
• Dish options include a deep oval dish, a baking dish, or individual cups for easier serving.
• Chocolate variations: adjust the balance of white and dark chocolate flakes, or use shaved chocolate.
• Topping ideas: fresh cherries, chocolate flakes, a light dusting of cocoa, or extra cherry sauce all work.

When I make this for a crowd, I use individual cups. Everyone gets a neat portion and the layers stay easier to see.

How to Make Cherry Tiramisu

Work in stages so every component is cool before you assemble. You will make a cherry juice, prepare the mascarpone filling, build the dessert, and finish it with sauce.

Cherry Juice

1. Add the fresh or frozen cherries to a small pot, then pour in the water.
2. Bring the mixture to a boil. Cook over medium heat for 3 to 5 minutes. Use a fork to gently mash the cherries, then let them simmer for another 2 to 3 minutes. Remove from the heat.
3. Pour the cooked cherries into a fine mesh strainer set over a bowl. Press the cherries with the back of a spoon to extract as much juice as possible. Discard the remaining pulp.
4. Add the lemon juice and sugar to the strained cherry juice and stir. Reheat the juice for 2 to 3 minutes, stirring until the sugar is completely dissolved. Set the juice aside to cool completely.

Cherry Infused Mascarpone Filling

1. Pour the heavy cream into a bowl and whisk until stiff peaks form, about 3 to 5 minutes. Set aside.
2. In a separate bowl, whisk the mascarpone, sugar, and vanilla extract for 1 minute until smooth.
3. Gently fold in the whipped cream in three separate batches. Mix until just combined.
4. Pour in the cooled cherry juice in three separate batches, folding gently after each addition. Mix until the filling is uniform in color.

Assemble

1. In a wide bowl, combine the cooled brewed coffee and cherry amaretto, then stir.
2. Quickly dip one ladyfinger into the coffee mixture for about 10 seconds. Arrange the dipped ladyfingers in a single, even layer in your dish.
3. Spoon half of the cherry mascarpone filling over the ladyfingers and smooth it out.
4. Add another layer of coffee soaked ladyfingers. Top with the remaining cherry mascarpone filling and smooth the surface evenly.
5. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or ideally overnight.

For the cherry sauce, start about an hour before serving.

1. Add the frozen cherries, sugar, and water to a medium pot.
2. Bring the mixture to a boil, then reduce the heat and simmer for 3 to 5 minutes or until the cherries soften. Remove from the heat and let the mixture cool completely, then blend until smooth.
3. If the blended sauce is too thin, add the cornstarch and water mixture, bring to a boil, and simmer for 2 to 3 minutes.
4. Stir in the cherry amaretto, if using, and lemon juice. Let the sauce cool completely.
5. Remove the tiramisu from the refrigerator. Pour the cooled cherry sauce evenly over the top and smooth it.
6. Garnish with fresh cherries and chocolate flakes, then slice and serve.

Serving Cherry Tiramisu

After chilling and topping, slice the tiramisu into clean portions and serve it chilled. The cherry sauce, fresh cherries, and white and dark chocolate flakes give the finished dessert its festive look, whether you are serving it for Christmas, Thanksgiving, or another special occasion.

This dessert is rich, so a serving of around 163 g is generous. The source recipe lists about 414 calories per serving, with 22.72 g of fat, 43.21 g of carbohydrates, and 6.95 g of protein.

For the cleanest slices, chill the finished dessert until firm and use a sharp knife wiped between cuts.

Leftovers should be stored covered in the refrigerator. The texture sets even better after several hours, which makes this a smart choice when you want a dessert that can wait while you enjoy the meal.

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Cherry Tiramisu

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What Is Cherry Tiramisu? Cherry tiramisu is a smooth, no bake layered dessert made with coffee and cherry amaretto soaked ladyfingers, a cherry infused mascarpone filling, and a glossy homemade cherry sauce.

• Total Time: 395 min
• Yield: 10 people 1x

Ingredients

Scale 1x2x3x

Ingredients
2 cups cherries, pitted
¼ cup water
6 tablespoons granulated sugar
2 tablespoons lemon juice
1 ½ cups heavy cream or double cream
16 oz or 450g mascarpone cheese
½ cup granulated sugar
2 teaspoons vanilla extract
1.5 cups brewed coffee
2 shots cherry amaretto
260 g Ladyfingers or enough to fill the dish

Cherry Sauce (Optional)
2 cups frozen or fresh pitted cherries
¼ cup water, 4 tablespoon if using frozen
3 tablespoons sugar
2 teaspoon lemon juice
1 shot cherry amaretto
1 tbsp cornstarch, + 1 tablespoon of water

Topping
Fresh cherries
White and dark chocolate flakes

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Instructions

Cherry Juice
1-Add the fresh or frozen cherries into: Add the fresh or frozen cherries into a small pot then pour in the water.
2-Bring the mixture to a boil: Bring the mixture to a boil. Cook on medium heat for 3-5 minutes. Use a fork to gently mash the cherries, then let them simmer for another 2-3 minutes. Remove from heat.
3-Pour the cooked cherries into a fine-mesh: Pour the cooked cherries into a fine-mesh strainer set over a bowl. Press the cherries with the back of a spoon to extract as much juice as possible. Discard the remaining pulp.
4-Add the lemon juice and sugar to: Add the lemon juice and sugar to the strained cherry juice and stir. Reheat the juice for 2-3 minutes, stirring until the sugar is completely dissolved. Set the juice aside to cool completely.

Cherry Infused Mascarpone Filling
5-Pour the heavy cream into a bowl: Pour the heavy cream into a bowl and whisk until stiff peaks form for about 3-5 minutes. Set aside.
6-In a separate bowl, whisk the mascarpone,: In a separate bowl, whisk the mascarpone, sugar and vanilla extract for one minute until smooth.
7-Gently fold in the whipped cream, adding: Gently fold in the whipped cream, adding it in three separate batches. Mix until just combined.
8-Pour in the cooled cherry juice, adding: Pour in the cooled cherry juice, adding it in three separate batches, and fold gently after each addition. Mix until the filling is uniform in color.

Assembling
9-In a wide bowl, combine the cooled: In a wide bowl, combine the cooled brewed coffee and the cherry amaretto (or other preferred alcohol) and stir.
10-Quickly dip a ladyfinger into the coffee-amaretto: Quickly dip a ladyfinger into the coffee-amaretto mixture for about 10 seconds per ladyfinger. Arrange them in a single, even layer in your dish.
11-Spoon half of the cherry mascarpone filling: Spoon half of the cherry mascarpone filling over the ladyfingers and smooth it out.
12-Then, add another layer of coffee-amaretto soaked: Then, add another layer of coffee-amaretto soaked ladyfingers. Top with the remaining cherry mascarpone filling and smooth the surface evenly.
13-Cover the dish with plastic wrap and: Cover the dish with plastic wrap and refrigerate for at least 6 hours or, ideally, overnight.

Cherry Sauce
14-An hour before serving, add frozen cherries,: An hour before serving, add frozen cherries, sugar and water to a medium pot.
15-Bring the mixture to a boil: Bring the mixture to a boil. Then, reduce the heat and simmer for 3-5 minutes or until the cherries soften. Once done, remove the cherries from the heat and let the mixture cool completely, before blending until smooth.
16-Optional step: Optional step: If the blended cherry sauce is too thin, add cornstarch mixture, bring to a boil and simmer for 2-3 minutes.
17-Then, add cherry amaretto (optional), lemon juice: Then, add cherry amaretto (optional), lemon juice and stir. Let the sauce cool completely.
18-Remove the tiramisu from the refrigerator: Remove the tiramisu from the refrigerator. Pour the cooled cherry sauce evenly over the top and smooth. Garnish the tiramisu with fresh cherries and chocolate flakes.
19-Slice and serve this dazzling cherry tiramisu: Slice and serve this dazzling cherry tiramisu!

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• Prep Time: 35 min
• Cook Time: 0 min
• Method: mixed

Nutrition

• Calories: 414kcal
• Sugar: 23.56g
• Sodium: 187mg
• Fat: 22.72g
• Saturated Fat: 13.156g
• Carbohydrates: 43.21g
• Protein: 6.95g
• Cholesterol: 76mg