Cherry Amaretto Tiramisu Recipe
This Cherry Amaretto Tiramisu Recipe brings together classic Italian flavors with a fruity twist.
Equipment
- Large mixing bowl
- Electric hand mixer
- 9x13-inch baking dish
- Measuring cups and spoons
- Fine-mesh sieve
- Rubber spatula
- Small saucepan
- Whisk
Ingredients
- 2 cups fresh cherries pitted
- 1/2 cup amaretto liqueur
- 1 cup strong espresso cooled
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 1/3 cups mascarpone cheese
- 1 3/4 cups heavy cream
- 2 packages ladyfinger cookies
- 1/4 cup cocoa powder
- 1/4 cup sliced almonds
Instructions
- Combine cherries with amaretto in small saucepan.
- Cook cherries for 5 minutes until softened.
- Cool cherry mixture completely before using.
- Whisk egg yolks with sugar until pale.
- Add mascarpone cheese to egg mixture.
- Whip heavy cream to soft peaks.
- Fold whipped cream into mascarpone mixture gently.
- Mix espresso with remaining amaretto in bowl.
- Dip each ladyfinger quickly in coffee mixture.
- Arrange soaked ladyfingers in baking dish.
- Spread half of mascarpone mixture over cookies.
- Add half of cherry mixture over cream.
- Repeat layering with remaining ingredients.
- Dust top with cocoa powder evenly.
- Refrigerate for at least 4 hours.
- Garnish with sliced almonds before serving.
Notes
- Use room temperature mascarpone for smooth mixing without lumps.
- Don't over-soak ladyfingers or they'll become mushy.
- Fresh cherries work best, but frozen ones are acceptable.
- Chill serving plates beforehand for best presentation.
- Let tiramisu rest overnight for optimal flavor development.