Ingredients

2 cups of cherries (pitted)

1/4 cup of water (4 tbsp if using frozen cherries)

6 tablespoons of granulated sugar

2 tablespoons of lemon juice

1 ½ cups of heavy cream or double cream

16 oz (450g) of mascarpone cheese

1/2 cup of granulated sugar

2 teaspoons of vanilla extract

1.5 cups of brewed coffee, cooled

2 shots of cherry amaretto (optional)

260 g of ladyfingers or enough to fill the dish

2 cups frozen or fresh pitted cherries (for cherry sauce)

3 tablespoons of sugar (for cherry sauce)

1 shot of cherry amaretto (optional, for cherry sauce)

Fresh cherries (for garnish)

White and dark chocolate flakes (for garnish)

Instructions

Step 1: In a small pot, add the fresh or frozen cherries and water. Bring to a boil then cook on medium heat for 3–5 minutes. Mash the cherries gently with a fork and simmer for another 2–3 minutes. Remove from heat.

Step 2: Strain the cooked cherries through a fine-mesh strainer into a bowl, pressing with the back of a spoon to extract juice. Discard the pulp.

Step 3: Add lemon juice and sugar to the cherry juice. Reheat for 2–3 minutes, stirring until sugar dissolves. Set aside to cool completely.

Step 4: Whisk the heavy cream in a bowl until stiff peaks form, about 3–5 minutes. Set aside.

Step 5: In another bowl, whisk mascarpone, sugar, and vanilla extract until smooth, about 1 minute.

Step 6: Fold the whipped cream into the mascarpone mixture in three batches, mixing gently to combine.

Step 7: Gradually fold in the cooled cherry juice in three additions until the filling is evenly colored and smooth.

Step 8: Mix the cooled brewed coffee and cherry amaretto in a wide bowl.

Step 9: Quickly dip each ladyfinger into the coffee-amaretto mixture for about 10 seconds. Arrange a single layer of soaked ladyfingers in your dish.

Step 10: Spoon half of the cherry mascarpone filling over the ladyfingers and smooth the surface.

Step 11: Add another layer of coffee-amaretto soaked ladyfingers, then spread the remaining cherry mascarpone filling over them evenly.

Step 12: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Step 13: About an hour before serving, prepare the cherry sauce: combine frozen cherries, sugar, and water in a medium pot. Bring to a boil, then simmer for 3–5 minutes until cherries soften. Let cool completely.

Step 14: Blend the cooled cherry mixture until smooth. Stir in cherry amaretto (optional) and lemon juice.

Step 15: Remove tiramisu from the fridge. Pour the cherry sauce evenly over the top and smooth it out. Garnish with fresh cherries and chocolate flakes.

Step 16: Slice and serve this stunning cherry tiramisu.

Tips & Variations

Use fresh, ripe cherries in season for the best flavor; frozen cherries work well if fresh aren’t available.

Substitute cherry amaretto with another cherry liqueur or omit alcohol for a kid-friendly version.

For extra texture, sprinkle toasted almonds or hazelnuts between layers.

Make the dessert a day ahead to allow flavors to meld beautifully.

FAQs

Can I use a different fruit instead of cherries?

Yes, you can substitute cherries with other berries like raspberries or strawberries. Adjust sugar and lemon juice accordingly to balance sweetness and acidity.

How do I prevent ladyfingers from getting soggy?

Dip ladyfingers quickly in the coffee mixture—about 5 to 10 seconds per piece—to avoid them becoming too soggy. Work swiftly when assembling for best results.