Cherry syrup-soaked ladyfingers that have been spiked with Amaretto liqueur, layered between lusciously creamy cherry mascarpone filling!

With cherry season finally upon us, I just HAD to incorporate this crimson red stone fruit into one of my infamous tiramisu recipes. I’m not sure if you’ve noticed, but I’ve been obsessed with tiramisu over the past year. The possibilities seem to be endless with this classic Italian dessert, and I’ve made it my mission to explore every single one of those possibilities!

Although cherries provide a delectable sweetness of their own, I decided this tiramisu could use the help of another ingredient. Something that would further enhance the flavor of the cherries. Something like…

AMARETTO LIQEUER.

So folks, hold on to your tastebuds because they’re about to go buck-wild when they get ahold of this Cherry Amaretto Tiramisu!

From the cherry amaretto-soaked ladyfingers to the fluffy cherry mascarpone cream filling, this tiramisu is absolutely brimming with cherry deliciousness! Not to mention, it’s incredibly light and airy. Every single bite is beyond heavenly, and I guarantee you’ll be licking every last morsel off of your plate.

As with all of my other tiramisu recipes, this one is incredibly easy to make. It doesn’t require any finicky doubler boilers or tempering eggs. It’s a simple no-bake dessert that’s best when made in advance, which makes it perfect for those hectic holiday gatherings (Fourth of July is coming up!), or when you’re short on time.

So let’s get into the nitty gritty of this dessert, shall we?

How do you make the best cherry syrup?

Start with GOOD cherries – It should go without saying that you need to use ripe and juicy cherries if you want the best results. I recommend any red sweet cherries, like Bing, Lambert, Chelan, or Lapin. Although Rainier cherries are sweet, they won’t achieve the same color due to their yellow pulp. For this recipe, I used Bing cherries. You’ll need four cups of pitted, sliced (in half) cherries, or about 22-24 ounces total.

LOTS of mashing – It’s important to smash the cherries “to smithereens” in order to extract as much juice from them as possible. As the cherries cook in the saucepan, they’ll begin to soften, making it easier to mash them up. The best tool for this is a potato masher, but if you don’t have one, a fork will work too.

Add some sugar and freshly-squeezed lemon juice – Once all of the cherry juice has been strained through a fine-mesh sieve, sugar and lemon juice are added. The lemon juice helps to brighten up the flavor, and it also adds the tartness that sweeter cherries tend to lack. Allow everything to cook for a few minutes until it forms a nice syrup.

Spike it with Amaretto – Amaretto is a sweet almond-flavored liqueur originating from Italy. It pairs incredibly well with the natural sweetness of cherries, and it’s one of my favorite alcohols. I used Disaronno, but I’m sure any brand will do. I’d recommend starting with 2 Tablespoons of Amaretto, tasting it, then adding more based on your preference. I ended up adding 4 Tablespoons, or a 1/4 cup.

Can I make this alcohol-free?

Absolutely! It just won’t be as fun…kidding! This tiramisu will be delicious REGARDLESS of whether you add Amaretto liqueur or not. If you’d like to make it kid-friendly, just leave out the liqueur.

How do you make Cherry Amaretto Tiramisu?

Once you’ve got the cherry syrup, the “hard” part is over. All you have to do is make the mascarpone filling! Simply beat some mascarpone cheese with some sugar, vanilla, and almond extract. The almond extract enhances the flavor of the cherries so well, so please DO NOT leave it out. Trust me, you’ll thank me later!

After the mascarpone mixture is completely smooth and combined, the cherry syrup is added. Now, you have two options when it comes to the cherry syrup.

You can either add the Amaretto liqueur to all of the cherry syrup, which would give the mascarpone filling some Amaretto flavor.
Or, you can remove 2/3 cup of the cherry syrup BEFORE adding the Amaretto, so that the mascarpone filling isn’t spiked with Amaretto. Either way, it’ll taste divine. I just decided to leave the mascarpone filling “un-spiked”, if that makes sense.

Once the cherry syrup is blended into the mascarpone mixture, freshly-whipped cream is folded in. This lightens everything up and makes the filling EXTRA fluffy.

Now that you’ve got your cherry syrup and your mascarpone filling, it’s time to assemble the whole shabang!

Start by dunking the ladyfingers into the cherry syrup (both sides) and placing them along the bottom of a 9-inch square baking dish. You’ll most likely have to cut some of the ladyfingers in order to make them fit neatly. I’ve found that it’s best to submerge the ladyfingers in the syrup before cutting. The syrup softens them, making them easier to cut without cracking or breaking.

Next, spread half of the mascarpone filling on top of the ladyfingers. Use an offset spatula or a butterknife to spread everything evenly. Top the mascarpone filling with another layer of cherry syrup-soaked ladyfingers, then spread HALF of the remaining mascarpone filling on top. The other half is put into a large pastry bag fitted with a large round tip and piped into dollops on top. You can also use a large ziplock bag with the corner tip cut off. This step is totally optional, but I think it makes this tiramisu more of a showstopper.

This Cherry Amaretto Tiramisu is destined to be a crowd pleaser at your next gathering! The way the sweet cherries mingle with the rich Amaretto liqueur is simply divine. It’s so light and airy, you’ll feel like you’re biting into a cloud. The sweetest, most delicious cloud, that is….