Cherry Amaretto Tiramisu with Mascarpone, Cherries, and Amaretto (Print version)

A no-bake cherry amaretto tiramisu layered with mascarpone cream, espresso-soaked ladyfingers, and glossy cherries.

# Ingredients:

For the cherry layer

01 - 3 cups (450 g) pitted sweet cherries, fresh or frozen
02 - 1/3 cup (65 g) granulated sugar
03 - 1 tablespoon lemon juice
04 - 2 tablespoons water
05 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional for thickening

For the espresso soak

06 - 1 1/2 cups (360 ml) strong brewed espresso or very strong coffee, cooled
07 - 1/3 cup (80 ml) amaretto liqueur

For the mascarpone cream

08 - 16 oz (450 g) mascarpone cheese, cool room temperature
09 - 1 1/2 cups (360 ml) heavy whipping cream, cold
10 - 2/3 cup (75 g) powdered sugar, sifted
11 - 2 tablespoons (30 ml) amaretto liqueur
12 - 1 teaspoon vanilla extract
13 - 1/4 teaspoon almond extract, optional

For assembly

14 - 28 to 32 savoiardi ladyfingers
15 - 2 tablespoons unsweetened cocoa powder, for dusting
16 - Fresh cherries and crushed amaretti cookies, for garnish

# Instructions:

01 - Combine cherries, sugar, lemon juice, and water in a saucepan. Simmer over medium heat for 8-10 minutes until the cherries soften and the juices look glossy. Stir in the cornstarch slurry only if the juices are thin, then cook 1 minute more. Cool completely.
02 - Stir the cooled espresso and amaretto together in a shallow dish. Set it near your baking dish so the ladyfingers can be dipped and layered quickly.
03 - Beat the cold heavy cream in a large bowl to soft peaks. The cream should hold gentle folds but still look smooth.
04 - In another bowl, beat mascarpone, powdered sugar, amaretto, vanilla, and almond extract until smooth. Fold in the whipped cream in two additions, stopping as soon as no streaks remain.
05 - Dip each ladyfinger in the espresso soak for about 1 second per side. Arrange a tight layer in a 9x13 inch dish. Spread half of the mascarpone cream over the cookies, then spoon the cooled cherries evenly on top.
06 - Dip and arrange the remaining ladyfingers over the cherry layer. Spread the remaining mascarpone cream over the top and smooth it with an offset spatula.
07 - Cover the dish and refrigerate for at least 6 hours, preferably overnight. Dust with cocoa powder just before serving and garnish with fresh cherries and crushed amaretti cookies.

# Good to know:

01 - Best chilled overnight for clean slices and settled flavor.
02 - Do not freeze, because the mascarpone cream can turn grainy after thawing.
03 - This recipe contains alcohol. Use almond extract and extra coffee for an alcohol-free version.

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