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Close up photo of Cherry Amaretto Tiramisu in a clear glass vessel with glossy cherry compote and toasted almonds.

Cherry Amaretto Tiramisu: A Luscious Almond-Infused Italian Masterpiece

This Cherry Amaretto Tiramisu features espresso-soaked ladyfingers, a glossy dark red cherry compote, and rich mascarpone cream. Infused with almond liqueur and topped with toasted almonds, it is the ultimate sophisticated make-ahead dessert.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 8 people
Course: Desserts
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Espresso Layers
  • 24 pieces Savoyardi Ladyfingers Italian crisp variety
  • 1.5 cups (350ml) Strong Espresso Chilled to room temperature
  • 1/4 cup (60ml) Amaretto Liqueur For the soak
Cherry Compote
  • 3 cups (450g) Dark Sweet Cherries Pitted, fresh or frozen
  • 1/4 cup (50g) Granulated Sugar
  • 1 tbsp (8g) Cornstarch Mixed with 1 tbsp water
  • 2 tbsp (30ml) Amaretto Liqueur
Mascarpone Filling
  • 16 oz (450g) Mascarpone Cheese Full fat, room temp
  • 1 cup (240ml) Heavy Whipping Cream Cold
  • 1/2 cup (100g) Powdered Sugar
  • 2 tbsp (30ml) Amaretto Liqueur
Garnish
  • 1/4 cup (25g) Slivered Almonds Toasted
  • 1 tsp (2g) Espresso Powder For dusting

Equipment

  • 1 Clear glass trifle bowl or 8x8 dish Transparent vessel to show layers
  • 1 Electric Hand Mixer For whipping the mascarpone cream
  • 1 Medium Saucepan For the cherry compote

Method
 

Make the Compote
  1. Combine cherries, sugar, and amaretto in a pan. Stir in cornstarch slurry. Simmer until glossy and thickened (about 10 mins). Cool completely.
Prepare the Cream
  1. Beat mascarpone, powdered sugar, and amaretto until smooth. In another bowl, whip heavy cream to stiff peaks. Fold cream into mascarpone.
Assemble
  1. Whisk espresso and amaretto. Dip ladyfingers briefly and layer in vessel. Top with half the compote, then half the cream. Repeat.
  2. Finish with remaining cherries, toasted slivered almonds, and a fine dusting of espresso powder. Chill for 6 hours before serving.

Notes

Do not over-soak the ladyfingers or the dessert will become watery.
Toast almonds in a dry pan over medium heat for 3 minutes until fragrant.