This Cherry Amaretto tiramisu has been my favorite way to celebrate the end of summer when cherries are at their peak. I first made this after finding a jar of cherry preserves in the back of the pantry and a half bottle of amaretto from a holiday gift. The combination of sweet tart cherries, silky mascarpone and the almond kiss of amaretto felt instantly festive. The texture is what keeps me coming back. The creamy layer is light yet rich, the ladyfingers give gentle lift without becoming mushy, and the fresh cherry pieces add a bright pop that balances the liqueur.

I discovered this version by adapting a classic custard based dessert to be faster and more forgiving. The whipped mascarpone and heavy cream create a stable yet airy filling that needs no eggs or baking. I love serving it after a picnic or a family dinner because it can be assembled ahead and mellow in the refrigerator overnight. Friends often tell me it tastes like a cherry soaked cloud with a chocolate finish. That image stuck with me the first time my niece reached for a second helping without being asked.

Ingredients

• Mascarpone cheese: Use full fat mascarpone for the creamiest texture. I prefer a trusted brand such as BelGioioso or President when available. It provides the rich base for the filling and holds air when whipped.
• Heavy cream: Heavy whipping cream adds lift and lightness when beaten. Chill the bowl and beaters for best volume and stability.
• Amaretto liqueur: Choose a good quality amaretto such as Disaronno for its almond aroma. If you prefer less alcohol, reduce to one quarter cup and top up with cherry juice.
• Cherry juice: Use unsweetened juice from the jar or natural bottled juice to control sweetness. It mellows the liqueur and flavors the ladyfingers.
• Fresh cherries: Use ripe, firm cherries such as Bing or Rainier. Pit and chop them so they release fresh juices into the filling.
• Granulated sugar and cherry preserves: The small amount of sugar balances the tart fruit and the preserve adds concentrated cherry flavor and body.
• Ladyfingers: Pick a good quality store bought ladyfinger. They should be firm enough to hold a quick dip yet soft enough to finish tender after chilling.
• Cocoa powder and dark chocolate: Use Dutch process cocoa for a mellow top layer and a 60 to 70 percent dark chocolate bar for fine shavings to finish.

Instructions

Prepare the filling: In a large mixing bowl, combine 2 cups mascarpone cheese and 1 cup heavy cream. With a hand mixer or stand mixer on medium speed, beat until smooth and fluffy about two to three minutes. The mixture should hold soft peaks and feel airy yet rich. Chilling the mascarpone slightly helps it whip easily. Add the flavorings and sweeteners: Pour in 1 half cup amaretto liqueur, 1 half cup cherry juice and 1 teaspoon vanilla extract. Beat for another one to two minutes until fully incorporated. In a small bowl combine one quarter cup granulated sugar and two tablespoons cherry preserves then add to the mascarpone and beat for an additional minute to create a slightly sweetened, cherry forward cream. Fold in the cherries: Gently stir in 1 cup fresh cherries that have been pitted and chopped. Use a spatula to fold so you do not deflate the mixture. Distribute the fruit evenly so you get bursts of cherry in each bite. Prepare the soaking liquid: Pour the remaining amaretto and cherry juice mix into a shallow dish. Taste it and adjust if you prefer less boozy flavor by adding more cherry juice. Keep the mixture shallow so ladyfingers dip quickly and do not soak through. Assemble the layers: Quickly dip each ladyfinger into the liquid for about one second per side. Arrange a single layer of dipped ladyfingers in the bottom of a 9 by 13 inch baking dish. Spread half of the mascarpone mixture over the ladyfingers and smooth with a spatula. Repeat with another layer of dipped ladyfingers and the remaining filling. Chill and finish: Cover the dish with plastic wrap and refrigerate for at least four hours or overnight for best texture. Before serving dust the top with one quarter cup cocoa powder using a fine mesh strainer and sprinkle one quarter cup dark chocolate shaved or grated evenly over the surface. Serve chilled.

Storage Tips

Store leftovers covered with plastic wrap or in an airtight container to prevent absorption of fridge odors. In the refrigerator it will keep for up to three days with the best texture on day one and two. For longer storage place portions in freezer safe containers and freeze for up to three months. Thaw in the refrigerator overnight and stir lightly before serving to revive the creaminess. Avoid long room temperature storage to preserve freshness and prevent dairy spoilage. When reheating avoid applying heat because the structure relies on being chilled.

Ingredient Substitutions

If you do not have amaretto substitute with equal parts almond extract diluted with water to reduce intensity or use orange liqueur such as Cointreau for a citrus note. For a non alcoholic version replace the amaretto with additional cherry juice or strong unsweetened black tea. Swap mascarpone for full fat cream cheese blended with a tablespoon of heavy cream to mimic texture though the flavor will be tangier. For gluten free serve with gluten free sponge fingers. Use frozen cherries in off season and thaw well then drain excess liquid before folding into the cream.

Serving Suggestions

Serve chilled with a light dusting of cocoa and a few whole cherries for garnish. It pairs beautifully with an espresso or a light dessert wine such as Moscato. For a party present it on a platter with chocolate shavings and extra cherries on the side so guests can add more fruit. Small individual portions in glasses make a refined presentation for dinner guests. Consider a shortbread cookie on the side for texture contrast and a bright citrus salad as a palate cleanser.

Cultural Background

Traditional tiramisu originated in Italy and is known for its layers of soaked sponge and creamy mascarpone. This variation borrows the spirit of that classic and infuses it with fruit and the almond flavored liqueur which is common in Italian desserts. Cherries have long been paired with almond flavors in Mediterranean baking. Using cherry preserves as a concentrated flavor boost is a modern adaptation that keeps preparation simple while honoring the layered, chilled nature of the original dish.

Seasonal Adaptations

In summer emphasize fresh cherries and reduce preserve by one teaspoon so the fruit shines. For winter swap cherries for poached pears and replace amaretto with brandy for a cozy twist. At holiday time fold in a pinch of cinnamon into the cream and use chocolate flakes with a higher cocoa percentage for a deep flavor. For spring use lighter fruit such as strawberries and a splash of lemon zest to brighten the filling.

Meal Prep Tips

Make the filling a day ahead and keep chilled. Assemble the dessert the morning of your event and refrigerate for best texture. Use individual serving glasses for grab and go options or assemble in a single dish for family style. Label containers with date when freezing and portion into single servings that can be defrosted overnight. Keep garnishes separate until ready to serve to maintain a fresh appearance and crisp chocolate shavings.

Wrapping up, this cherry amaretto treat is both comfort and celebration in one dish. It rewards small attentions such as quick dipping and gentle folding. Share it with family and friends and feel free to make it your own by adjusting the boozy level and fruit content. Enjoy the process and the smiles that follow.