Description
This Cherry Almond Tiramisu offers a delightful twist on the classic Italian dessert by incorporating sweet cherries and a splash of Amaretto. Layers of cherry compote, mascarpone cream, and ladyfingers soaked in an Amaretto syrup create a luscious, creamy dessert that’s best served chilled after an overnight rest.
Ingredients
Cherry Compote
- 1½ cups pitted sweet cherries, roughly chopped (250g)
- 2 tablespoons granulated sugar (25g)
- 1 teaspoon cornstarch
- 2 teaspoons water
Amaretto Syrup
- 2 tablespoons granulated sugar (25g)
- 2 tablespoons water
- ¼ cup Amaretto (60mL)
Mascarpone Cream
- 8 oz mascarpone (cold)
- ¼ cup granulated sugar (50g)
- 2 egg yolks (cold)
- 2 tablespoons heavy whipping cream (30g)
- 1 teaspoon vanilla paste or extract
Lady Fingers
- 15 lady fingers
Optional Whipped Cream Topping
- ¾ cup heavy whipping cream (179g)
- 2 tablespoons powdered sugar (15g)
- 1 teaspoon vanilla extract
Garnish (Optional)
- Freeze dried cherries or cocoa powder
Instructions
- Prepare Cherry Compote: Pit and roughly chop the sweet cherries. In a saucepan over medium heat, combine the cherries with 2 tablespoons granulated sugar. Cook, stirring occasionally, until the cherries release their juices and soften while retaining some texture.
- Thicken the Compote: Mix cornstarch with water until smooth, then stir into the cherries. Cook for an additional 30 seconds, allowing the mixture to thicken slightly. Transfer compote to a bowl and refrigerate, stirring occasionally to cool evenly.
- Make Amaretto Syrup: In a small pan, combine water and 2 tablespoons sugar over medium heat and stir until sugar dissolves. Remove from heat, transfer to a bowl to cool, then stir in the Amaretto. Set aside.
- Prepare Mascarpone Cream: Using a stand mixer fitted with a paddle attachment or hand mixer, combine cold mascarpone, ¼ cup sugar, cold egg yolks, 2 tablespoons heavy cream, and vanilla. Beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Assemble Tiramisu – First Layer: Quickly dip and roll 6-7 lady fingers in the Amaretto syrup and arrange evenly at the bottom of a loaf pan. Spread half of the cherry compote evenly over the lady fingers. Top with half of the mascarpone cream, spreading it to cover the cherries and touch the sides of the pan.
- Assemble Tiramisu – Second Layer: Repeat the dipping and rolling of remaining lady fingers in Amaretto syrup, layer them on top of the mascarpone, then add the remaining cherry compote. Finish with the remaining mascarpone cream spread evenly. Cover the dish with plastic wrap.
- Refrigerate Overnight: Place the assembled tiramisu in the refrigerator to chill and set for at least 8-12 hours, ideally overnight, to develop flavors and firm layers.
- Make Optional Whipped Cream Topping: Chill the mixing bowl and whisk attachment in the freezer for 15 minutes. Add heavy cream, powdered sugar, and vanilla to the cold bowl. Whip on high speed until light, fluffy, and peaks form that stand firm in the middle of the whisk.
- Serve: Before serving, spread or pipe the whipped cream on top. Optionally, dust with pulverized freeze dried cherry powder or cocoa powder for garnish. Serve chilled.
Notes
- Use cold ingredients when preparing the mascarpone cream for better whipping and texture.
- Dipping the lady fingers quickly prevents them from becoming soggy and helps maintain structure.
- Overnight refrigeration improves flavor melding and firmness.
- Freeze dried cherries provide a vibrant, crunchy garnish alternative to cocoa powder.
- Ensure egg yolks are fresh and from a reliable source as they are used raw.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
