Cherry tiramisu is the answer when you want something that looks totally impressive but is secretly one of the easiest desserts you'll ever make. It's creamy, boozy (in the best way), and bursting with sweet cherry and almond flavor in every single layer. No baking required, and it comes together in a loaf pan for a generous eight servings.
I did a deep dive on unique tiramisu flavors one year ( try my pumpkin chai tiramisu or earl grey lemon tiramisu), and I've never looked back. I knew I had to do a summer version, so this cherry and almond flavor combination is chef's kiss for those hot, sunny days.
This version uses Amaretto to soak the ladyfingers (SO good), a real-deal whipped mascarpone layer, and a simple cooked cherry mixture that keeps its texture so you actually get little bursts of cherry flavor in every bite. It's the layered, no bake dessert that's a no brainer during the summer!
The cool thing about this cherry tiramisu recipe is that it's completely make-ahead. You do all the work the night before, and by the time you're ready to serve it, it's already done. No last-minute stress.
If you love no-bake desserts with big flavor, browse through all the no-bake recipes - there's a lot of good stuff over there!
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Why We Love It!
- No baking required - This is a fully no-bake dessert. Just cook the cherry layer on the stovetop, whip up the mascarpone cream, and let the fridge do the rest.
- Bursting with cherry flavor - The cherries are cooked down with sugar until jammy and thickened, so you get a concentrated, fruit-forward layer that holds its own against the rich mascarpone cream.
- Make-ahead friendly - This is a fridge-overnight situation, which means it's actually better the next day. Make it before bed, wake up to dessert.
- Textures galore - Soft, soaked ladyfingers, creamy mascarpone, jammy cherries, fluffy whipped cream on top. Every bite has something going on.
- Easy to customize - Keep it alcohol-free, dust it with cocoa for a Black Forest vibe, or pile on the freeze-dried cherry powder. This recipe plays well with whatever direction you take it.
Ingredients
- Cherries - Fresh or frozen sweet cherries both work here. Roughly chop them after pitting so you get nice little pieces throughout each layer (not big whole cherries that are awkward to scoop through).
- Cornstarch - Just a teaspoon mixed with water thickens the cherry mixture so it holds its shape in the layers instead of running everywhere.
- Amaretto - This is the MVP of the soaking liquid. It adds a warm, almond-forward flavor that is a dream with cherries. If you'd rather skip the alcohol, see the substitution in the notes - a little almond extract does the trick.
- Lady fingers - Use the crunchy Italian-style ladyfingers (like Savoiardi), not the soft sponge cake variety. They hold up to soaking without turning to mush.
- Mascarpone - Use cold mascarpone straight from the fridge. This actually helps it whip up better and keeps the cream stable. BelGioiso brand is my favorite for whipping!
- Egg yolks - They add richness and a silky texture to the mascarpone layer. If you'd prefer not to use raw egg yolks, the notes section has you covered with a quick Bain Marie method.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap Amaretto for Kahlúa, cherry liqueur like Kirsch, or skip the alcohol entirely - use the simple syrup plus an extra ¼ cup of water and the almond extract.
- Use frozen cherries in place of fresh. Just chop and toss them into the pot to cook them down.
- Dust the top with cocoa powder instead of freeze-dried cherry powder for a classic black forest flavor.
- Add a layer of dark chocolate shavings between the mascarpone layers for extra richness.
- Use a trifle dish or individual glasses instead of a loaf pan for a showstopper presentation.
- Swap the ladyfingers for chocolate wafer cookies for a deeper, more chocolatey base - a more "icebox cake" version.
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
- Step 1: Pit and roughly chop the cherries.
- Step 2: Cook them down with the sugar and cornstarch mixture until soft and jammy. Cool.
- Step 3: Mix together the dipping liquid, then roll the lady fingers through the liquid and make a single layer in the bottom of the pan
- Step 4: Top the lady fingers with half of the cooled cherry compote.
Pro tip
Don't over-soak!
A quick 1-2 second dip per side is all you need. Over-soaked ladyfingers will make the layers soggy instead of soft and custardy.
- Step 5: Top the cherries with half of the mascarpone mixture.
- Step 6: Repeat with another layer of lady fingers, cherries, and mascarpone. Cover and refrigerate overnight.
- Step 7: Pipe or spread whipped cream on top after chilling.
- Step 8: Dust with pulverized freeze-dried cherries before serving.
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Tips for Success
- Don't over-soak the ladyfingers. A quick roll in the Amaretto mixture is enough - they'll continue to absorb moisture in the fridge overnight.
- Use a loaf pan for the cleanest, easiest slicing. Run a knife along the edges before scooping out the first slice and it comes right out.
- For extra clean layers, use a small offset spatula to spread the mascarpone layer all the way to the edges and corners of the pan.
- If you're nervous about raw egg yolks, whisk the egg yolks and sugar over a Bain Marie for 5-7 minutes until thickened and hot to the touch before adding to the mascarpone.
- This tiramisu gets better the longer it chills. Overnight is best, but it needs at least 6 hours at an absolute minimum.
- Dust on the freeze-dried cherries right before serving for the best color and general appearance.
Testing Notes
- I slightly increased the amount of liquid used for the lady fingers so there was no chance of running out. The longer you dip, the more they absorb, but a quick dip is all that's needed.
- I loved the tartness of the freeze dried cherries on top. I've also used freeze dried raspberries or strawberries in a pinch and you can't notice a flavor difference since it's such a small amount.
- I was worried that a loaf pan would be too small, but I find it's actually the perfect amount for 6-8 people and it makes assembly a breeze since the lady fingers fit in so nicely.
- I found no difference in flavor or texture using fresh vs. frozen cherries.
Common Questions
Yes! Make the simple syrup as directed, then add an additional ¼ cup of water and a scant teaspoon of almond extract in place of the Amaretto. You still get that warm, almond-forward flavor without the booze.
Nope. If that makes you uncomfortable, you can cook the egg yolks by whisking them with the sugar in a bowl over a pot of simmering water (a Bain Marie). Whisk continuously for 5-7 minutes until the mixture is thickened and hot to the touch, then let it cool in the fridge before adding to the mascarpone.
Absolutely. Thaw and drain them well before cooking. They may release more liquid than fresh cherries, so you may need an extra half teaspoon of cornstarch to get the right thickness.
Use the hard, crunchy Savoiardi-style ladyfingers, not the soft spongey kind. The crunchy ones soak up the Amaretto mixture without disintegrating, and they soften to the right texture overnight.
Totally. A trifle dish, an 8x8 square pan, or individual glasses all work great. Just adjust the number of ladyfingers, cherries, and cream per layer to fit your vessel.
This usually happens if the mascarpone was too warm when you started whipping, or if the mixture was overmixed to the point of breaking. Always start with cold mascarpone and cold egg yolks, and stop mixing as soon as it's light and fluffy.
Storage
Store the cherry tiramisu covered in the fridge for up to 5 days. Press a piece of plastic wrap directly on the surface to prevent it from drying out, then cover the top of the pan as well.
I do not recommend freezing this tiramisu. The mascarpone cream can separate when frozen and thawed, and the texture of the ladyfingers changes in a way that's not ideal. It's best enjoyed straight from the fridge!
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Cherry Almond Tiramisu
Equipment
- Standard loaf pan (8x4" or 9x5")
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Fine mesh strainer (small)
Ingredients
Cherry Layer
- 1½ cups pitted sweet cherries roughly chopped
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 2 teaspoons water
Lady Finger Layer
- ¼ cup granulated sugar
- ¼ cup water
- ¼ cup Amaretto
- ~15 lady fingers
Mascarpone Layer
- 8 oz mascarpone cold
- ¼ cup granulated sugar
- 2 large egg yolks cold
- 2 tablespoons heavy whipping cream cold
- 1 teaspoon vanilla extract
Whipped Cream Topping
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Freeze dried cherries or cocoa powder optional
Instructions
- Add the cherries and sugar to a saucepan over medium heat and cook, stirring occasionally, until the juices release and the cherries start to soften (but still keep their texture).1½ cups pitted sweet cherries, 2 tablespoons granulated sugar
- Mix together the cornstarch and water then add it to the cherries and stir for about 30 seconds to thicken. Transfer the cherries to a bowl and place in the fridge to cool, stirring occasionally to help the process along.1 teaspoon cornstarch, 2 teaspoons water
- While the cherries cool, make the Amaretto mixture (this is what you will dip the lady fingers into). Combine the sugar and water in a small pan over medium heat and mix until the sugar is dissolved. Transfer to a bowl to cool, then add the Amaretto and stir.¼ cup granulated sugar, ¼ cup water, ¼ cup Amaretto
- Once the cherries are cool, make the mascarpone layer by adding the mascarpone, sugar, egg yolks, heavy cream and vanilla to the stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on medium high speed for 2-3 minutes until it becomes light and fluffy.8 oz mascarpone, ¼ cup granulated sugar, 2 large egg yolks, 2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
Assembly
- Dip and roll 6-7 lady fingers in the Amaretto mixture and line them in the bottom of a standard loaf pan.~15 lady fingers
- Add half of the cherry mixture and spread evenly. Add half of the mascarpone mixture and spread evenly and completely to the sides of the pan.
- Repeat with the lady fingers, cherries, and mascarpone, spreading the mascarpone as evenly as possible. Cover with plastic wrap and refrigerate overnight.
Whipped Cream & Cherries
- Add the heavy whipping cream, powdered sugar, and vanilla to the cold bowl and mix on high speed with a hand mixer (or use the whisk attachment on a stand mixer) until stiff peaks form.¾ cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Dust the top of the whipped cream with pulverized freeze-dried cherries (use a fine-mesh sieve) or cocoa powder.Freeze dried cherries or cocoa powder
Rachel Snyder says
Can you use frozen cherries instead of fresh?
Callan Wenner says
Totally!
Frank says
I am going to try this gorgeous recipe. How do you make the red powder on top. Is that freeze dried cherries that are pulverized?
Callan Wenner says
Yes, correct! You could also just dust it with cocoa powder for a bit of a Black Forest flavor profile.
Dee says
Cherry pitting: I used a boba straw and essentially ‘cored’ the cherries. Easy peasy!
Callan Wenner says
Perfect idea!! Love that.
George Moy says
I wanted to know if you don’t want to use or get mascarpone cheese can you substitute cream cheese for the mascarpone layer where it makes putting the cake much quicker and no eggs needed?
Callan Wenner says
Hi George - I would not suggest swapping mascarpone for cream cheese, as the flavors are completely different and the outcome would not taste as intended. There would be no time difference change, and the egg yolks are used for increased richness and fluffiness. If you don't want to add the eggs, you could simply omit them, but you'd lose out on the qualities noted.
Claire says
Hi there, I'm in the UK and want to try this recipe, but could you tell me what 'T' stands for please? Thanks
Callan Wenner says
Hi Claire, T stands for tablespoon! I've just updated the recipe card to reflect the full words. Hope you try it!
DebraC says
I LOVE the combination of cherry and almonds and can't wait to try this! But while I wait to to hit the store this weekend, I NEED to know where you got that glass loaf pan server set. It is to die for!
The Cozy Plum says
Ahh yay!! You won't regret it, haha. And I actually got it at my local thrift store! Totally felt like I hit the jackpot.