Ever since I first simmered cherries into a glossy compote for my Cherry Almond Tiramisu, the kitchen smelled like summer afternoons. Testing this layered dessert multiple times taught me the magic of balancing sweet-tart fruit with silky mascarpone, and I discovered that a quick flash chill before assembling makes each bite more structured. If you love desserts that bubble with bright color and plush cream, this Cherry Almond Tiramisu will become a new favorite in your repertoire.
Why You’ll Love Cherry Almond Tiramisu
- Brilliant contrast of tart cherries against creamy layers for a stunning presentation
- Almond liqueur adds a fragrant, nutty warmth in every mouthful
- No eggs required, so it’s quicker and ideal for home bakers of any skill level
- Inspired by Italian classics but brightened with seasonal fruit
A Little Background
On my fifth test run, I learned that letting the compote rest at room temperature for 15 minutes before chilling intensified its flavor. Inspired by a childhood love of almonds in my Nonna’s kitchen, I layered this tiramisu in early summer when cherries were at their peak sweetness.
Key Ingredients for Cherry Almond Tiramisu
- Fresh Cherries (4 cups): Pitted and halved for vibrant color; swap in frozen if fresh aren’t available, but thaw and drain well.
- Mascarpone Cheese (8 ounces): Gives that signature silkiness; bring to room temperature before whipping.
- Heavy Whipping Cream (1 cup): Whipped with powdered sugar for lift; use 35% fat for best stability.
- Almond Liqueur (2 tablespoons): Infuses each layer with a nutty aroma; amaretto is my go-to brand.
- Ladyfingers (24 pieces): Create the sponge layer; quickly dip—don’t soak—or they’ll turn mushy.
How to Make Cherry Almond Tiramisu
- In a small saucepan over medium heat, combine 4 cups cherries, ½ cup granulated sugar, and 2 tablespoons water. Bring to a gentle simmer and cook until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in 2 tablespoons almond liqueur; let cool 15 minutes.
- In a mixing bowl, beat 8 ounces mascarpone until smooth. In a separate bowl, whip 1 cup heavy cream with ⅓ cup powdered sugar until soft peaks form. Gently fold whipped cream into mascarpone along with 1 teaspoon vanilla extract and 1 teaspoon almond extract until fully combined and glossy.
- Quickly dip each of the 24 ladyfingers into the cooled cherry syrup—no more than 2 seconds per side to avoid sogginess—and arrange half in a single layer in a 9×9-inch pan.
- Spread half of the mascarpone mixture over the ladyfingers, then spoon half of the cherry compote on top. Repeat with remaining ladyfingers, mascarpone, and compote. Dust with 2 tablespoons unsweetened cocoa powder.
- Cover and refrigerate for at least 4 hours or preferably overnight until set and flavors meld.
Pro Tips & Troubleshooting
- Testing note: Whipping mascarpone alone can be grainy—always whip cream first, then fold to keep the texture silky.
- If the compote is too runny, return it to low heat for 2 more minutes; a thicker sauce ensures well-defined layers.
- For a festive twist, swap half the cherries for raspberries or stir in a handful of toasted slivered almonds.
- To double the recipe, use a 9×13-inch pan and increase chilling time by at least 1 hour for full set; halve all quantities for a 6×6 dish.
Storage & Make-Ahead Guide
Store covered in the fridge for up to 2 days—any longer and the ladyfingers lose their snap. You can assemble up to 24 hours ahead; just keep it tightly wrapped. For longer storage, freeze without cocoa dusting for up to 1 month; thaw in fridge overnight. Always use a clean spoon to serve to prevent contamination.
Serving Suggestions
Serve chilled on pastel dessert plates for a spring brunch, or alongside scoop of almond gelato for an extra wow factor. A dusting of chopped toasted almonds adds lovely crunch and nutty aroma against the soft cream.
Frequently Asked Questions
- How long should I soak ladyfingers for tiramisu? Just a quick 1-2 second dip per side in cherry syrup keeps them tender without turning mushy.
- Can I use frozen cherries for Cherry Almond Tiramisu? Yes—thaw completely, drain excess liquid, then proceed; you might need to cook the compote slightly longer.
- What’s the best way to prevent mascarpone from curdling? Ensure all dairy is at room temperature and fold whipped cream gently rather than whipping the mascarpone directly.
- How long does tiramisu last in the fridge? Properly covered, it stays fresh for up to 2 days; beyond that the texture softens too much.
- Can I make this dessert ahead of time? Absolutely—assemble up to 24 hours in advance and refrigerate; flavors will deepen and layers will set perfectly.
- Is there an alcohol-free version? Swap almond liqueur for 2 tablespoons of almond extract plus an extra tablespoon of water to mimic the flavor.
Final Thoughts
After countless runs through my kitchen, this Cherry Almond Tiramisu remains my go-to for special gatherings or a cozy evening in. My favorite twist? A sprinkle of extra berries on top before serving. Give it a try, share your results, and enjoy every layered spoonful of sweet-tart bliss.
More Recipes You’ll Love
- Pistachio Tiramisu – another nutty spin on the classic layered Italian treat
- Chocolate Cherry Pie Bliss (No-Bake) – shares the bright cherry flavor and no-bake convenience
- Key Lime Pie Trifle – a tangy, layered dessert that complements the fruit-forward profile
Cherry Almond Tiramisu
Ingredients
Cherry Compote
- 4 cups fresh cherries pitted and halved
- 0.5 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons almond liqueur
Mascarpone Filling & Assembly
- 8 ounces mascarpone cheese room temperature
- 1 cup heavy whipping cream
- 0.33 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 24 pieces ladyfingers
- 2 tablespoons unsweetened cocoa powder
Instructions
Cherry Compote
- In a small saucepan over medium heat, combine the cherries, granulated sugar, and water. Bring to a gentle simmer and cook until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the almond liqueur. Let cool for 15 minutes.4 cups fresh cherries, 0.5 cup granulated sugar, 2 tablespoons water, 2 tablespoons almond liqueur
Mascarpone Filling & Assembly
- In a bowl, beat the mascarpone until smooth. In another bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the mascarpone along with the vanilla and almond extracts.8 ounces mascarpone cheese, 1 cup heavy whipping cream, 0.33 cup powdered sugar, 1 teaspoon vanilla extract
- Quickly dip each ladyfinger into the cooled cherry syrup—no more than 2 seconds per side—and arrange half in a single layer in a 9×9-inch pan.1 teaspoon almond extract
- Spread half of the mascarpone mixture over the ladyfingers, spoon half the cherry compote on top, then repeat layers with remaining ladyfingers, mascarpone, and compote. Dust the surface with cocoa powder.24 pieces ladyfingers
- Cover and refrigerate for at least 4 hours or preferably overnight until set and flavors meld.