Cherry Almond Tiramisu
This light and refreshing Cherry Almond Tiramisu is the perfect summer no-bake recipe! Amaretto dipped lady fingers, sweet cherry filling and silky mascarpone cream provide a combination that's sure to please.
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Easy Cherry Almond Tiramisu Recipe
Tiramisu in general is an incredibly easy and delicious treat to bring together. It's one of those desserts that never disappoints, you know? Traditionally made with espresso or coffee dipped lady fingers and rum, this recipe is a twist on the classic and dips the lady fingers in a sweet Amaretto (almond liquor) that pairs perfectly with the cherry flavor.
Want to make this non-alcoholic? No problem - keep reading to find how to make the swap!
Begin by pitting and roughly chopping the cherries. I use this Cherry Pitter contraption, but I followed this DIY method for pitting cherries for quite some time before getting my own. Also, you can absolutely use pitted frozen cherries for this!
After pitting and chopping, add the cherries to a saucepan with the sugar and cook over medium heat until the juices start to release and the cherries soften a bit. We want them to break down while still keeping a good amount of structure and texture.
Mix together the cornstarch and water to create the slurry, then add it to the cherries and stir for about 30 seconds until the mixture thickens. Transfer the cherries to a bowl to cool. I like to throw mine in the fridge and stir it every few minutes to make this part go faster.
To make the mascarpone cream filling, you need to use cold egg yolks, heavy cream, and mascarpone. The quick science to this is that the fats in these ingredients trap air best when cold, so if you want a light and fluffy cream, you need cold ingredients!
I have tried making tiramisu with quite a few different brands of mascarpone. My favorite has been the BelGioioso brand due to the thickness in texture.
Simply add the mascarpone, sugar, egg yolks, heavy cream, and vanilla paste or extract to a stand mixer with the paddle attachment and mix on medium high speed for 2-3 minutes until light and fluffy.
How to assemble the Cherry Almond Tiramisu
First, start by dipping the lady fingers (you can find these in the Italian section of most grocery stores) in the simple syrup/Amaretto mixture. Dip one, roll it, then place it in the bottom of a standard loaf pan. Repeat until the bottom of the pan is covered. You will be able to fit 6-7 lady fingers per layer.
Next, add half of the cherry compote and spread it evenly over the lady fingers. Then, add half of the mascarpone cream and spread it evenly to meet the sides. Repeat this for one more round with the dipped lady fingers, cherries, and mascarpone cream. Spread the mascarpone cream as evenly as possible on the top layer.
Cover the Cherry Almond Tiramisu with plastic wrap and place it in the fridge overnight. You could eat this after about 6 hours, but it's best to have maximum time for the lady fingers to soak up all of the flavors and soften.
When ready to eat and serve, you have a few options. I made a quick batch of fresh whipped cream to pipe on top before adding my chosen powder, but you can absolutely omit the cream (or even the dustings). After dusting on the cherry powder (see options below), use the corner of a damp cloth or paper towel to wipe off the edges of the dish. We want to keep it fancy, ya know?
Black Forest/Chocolate Cherry Version
If you'd like to go the Black Forest or chocolate-cherry flavor profile, dust cocoa powder completely over the top using a small mesh strainer.
Freeze Dried Cherry Powder Version
This was my favorite version, as it provided an extra tart and sweet cherry punch. I used the Thousand Lakes brand of freeze dried cherries for this. Simply grind up (blender/coffee grinder/nutribullet) the freeze dried cherries and dust the powder completely over the top using a small mesh strainer.
Amaretto vs Kirsch
I chose to use Amaretto for this recipe, as I wanted the lovely almond flavor to come through. It is a natural combination to go with cherries, and it really compliments the flavor nicely. If you're not an almond fan, or really want to go full-on cherry mode, you can use Kirsch, which is a cherry liquor!
Tiramisu without alcohol
Want to make this without the alcohol? No problem! To do this, make the simple syrup (sugar & water) as directed, then add an additional ¼ cup of water and a scant teaspoon of almond extract. This will bring you all of the delicious almond flavor without the liquor.
- Classic Cherry Pie
- Pumpkin Chai Tiramisu
- Fruit & Cream Cheese Puff Pastry Danish
Cherry Almond Tiramisu
- 1 1/2 cups pitted sweet cherries roughly chopped (250g)
- 2 T granulated sugar 25g
- 1 teaspoon cornstarch
- 2 teaspoon water
Lady Finger Layer
- 2 T granulated sugar 25g
- 2 T water
- 1/4 cup Amaretto 60mL
- 15 lady fingers
- 8 oz mascarpone cold
- 1/4 cup granulated sugar 50g
- 2 egg yolks cold
- 2 T heavy whipping cream 30g
- 1 teaspoon vanilla paste or extract
Whipped Cream Topping (optional)
- 3/4 cup heavy whipping cream 179g
- 2 T powdered sugar 15g
- 1 teaspoon vanilla
- Freeze dried cherries or cocoa powder optional
- Begin by pitting and chopping the cherries. Add the cherries and sugar to a saucepan over medium heat and cook, stirring occasionally, until the juices release and the cherries start to soften (but still keep their texture!).
- Mix together the cornstarch and water then add it to the cherries and stir for about 30 seconds to thicken. Transfer the cherries to a bowl and place in the fridge to cool, stirring occasionally to help the process along.
- While the cherries cool, make the Amaretto mixture (this is what you will dip the lady fingers into). Combine the water and sugar in a small pan over medium heat and mix until the sugar is dissolved. Transfer to a bowl to cool, then add the Amaretto and stir.
- Once the cherries are cool, make the mascarpone layer by adding the mascarpone, sugar, egg yolks, heavy cream and vanilla to the stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on medium high speed for 2-3 minutes until it becomes light and fluffy.
- To assemble the tiramisu, begin by dipping and rolling 6-7 lady fingers in the Amaretto mixture and lining them in the bottom of a standard loaf pan. Next, add half of the cherry mixture and spread evenly. Add half of the mascarpone mixture and spread evenly and completely to the sides of the pan.
- Repeat with the lady fingers, cherries, and mascarpone, spreading the mascarpone as evenly as possible. Cover with plastic wrap and refrigerate overnight. Before serving, add the whipped cream (optional) and a dusting of pulverized freeze dried cherry powder/cocoa powder (also optional).
- To make the optional whipped cream topping, place the bowl and whisk of a stand mixer in the freezer for 15 minutes. Then, add the heavy whipping cream, powdered sugar and vanilla to the cold bowl and mix on high speed until light and fluffy and stick in the middle of the whisk.
- Going the cocoa powder route will give you a classic black forest flavor! Store the tiramisu covered in the fridge for up to 5 days.
- To omit the alcohol (Amaretto), make the simple syrup as directed, then add an additional ¼ cup of water and a scant teaspoon of almond extract.