Cherry Almond Tiramisu
This light and refreshing Cherry Almond Tiramisu is the perfect summer no-bake recipe! Amaretto dipped lady fingers, sweet cherry filling and silky mascarpone cream provide a combination that's sure to please.
Yield: 8 servings
Standard loaf pan (8x4" or 9x5")
Stand mixer with paddle and whisk attachment (or hand mixer)
Fine mesh strainer (small)
- 1½ cups pitted sweet cherries roughly chopped (250g)
- 2 T granulated sugar 25g
- 1 teaspoon cornstarch
- 2 teaspoon water
Lady Finger Layer
- 2 T granulated sugar 25g
- 2 T water
- ¼ cup Amaretto 60mL
- 15 lady fingers
- 8 oz mascarpone cold
- ¼ cup granulated sugar 50g
- 2 egg yolks cold
- 2 T heavy whipping cream 30g
- 1 teaspoon vanilla paste or extract
Whipped Cream Topping (optional)
- ¾ cup heavy whipping cream 179g
- 2 T powdered sugar 15g
- 1 teaspoon vanilla
- Freeze dried cherries or cocoa powder optional
Begin by pitting and chopping the cherries. 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!).
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.
While the cherries cool, make the Amaretto mixture (this is what you will dip the lady fingers into). Combine the water and sugar 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.
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.
To assemble the tiramisu, begin by dipping and rolling 6-7 lady fingers in the Amaretto mixture and lining them in the bottom of a standard loaf pan. Next, 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. Before serving, add the whipped cream (optional) and a dusting of pulverized freeze dried cherry powder/cocoa powder (also optional).
To make the optional whipped cream topping, place the bowl and whisk of a stand mixer in the freezer for 15 minutes. Then, add the heavy whipping cream, powdered sugar and vanilla to the cold bowl and mix on high speed until light and fluffy and stick in the middle of the whisk.
Going the cocoa powder route will give you a classic black forest flavor! Store the tiramisu covered in the fridge for up to 5 days.
To omit the alcohol (Amaretto), make the simple syrup as directed, then add an additional ¼ cup of water and a scant teaspoon of almond extract.
Calories: 404kcal | Carbohydrates: 35g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 158mg | Sodium: 59mg | Potassium: 108mg | Fiber: 1g | Sugar: 20g | Vitamin A: 976IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg