Cherry Amaretto Tiramisu
Cherry syrup-soaked ladyfingers that have been spiked with Amaretto liqueur layered between lusciously creamy cherry mascarpone filling!
Ingredients
Cherry Syrup:
- 4 cups pitted and halved fresh red cherries (about 22 ounces)*
- ⅓ cup water
- ½ cup granulated sugar
- 2 teaspoons lemon juice
- 2-4 Tablespoons Amaretto liqueur (I used Disaronno)
Mascarpone Filling:
- 1 ½ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ⅔ cup cherry syrup (from recipe above)
- 1 teaspoon vanilla
- 1 teaspoon almond extract
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Make the Cherry Syrup:
- Place cherries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork, crush the cherries. Bring the cherries to a simmer, then lower temperature to medium-low and simmer for about 2 minutes.
- Remove pan from heat and pour cherries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the cherries to squeeze out as much juice as possible. Discard cherry solids.
- Return cherry juices to the pan, then add the sugar and lemon juice. Bring to a boil and simmer for 2 minutes. Remove from heat and chill in refrigerator to cool completely.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, 2/3 cup of the cherry syrup, vanilla, and almond extract. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- Add 2 Tablespoons of Amaretto liqueur to the remaining cherry syrup. Taste, then add more based on your preference. I added 4 Tablespoons.
- One at a time, dip the ladyfingers into the cherry syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish.** (Line the ladyfingers up in two straight rows of six.***) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of cherry syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Notes
*I used Bing cherries.
**Since there will be a little leftover syrup, you can sprinkle 1-2 Tablespoons extra syrup on top of the already-soaked ladyfingers to infuse them with more of that wonderful cherry flavor!
***Depending on the size of your ladyfingers, you might have to cut them. I suggest cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking.