Ingredients
Method
Preparation
- In a shallow dish, combine the brewed coffee and amaretto liqueur. Set this mixture aside to cool.
- In a large mixing bowl, beat together the mascarpone cheese, sugar, and vanilla extract until the mixture is smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the mascarpone mixture until it’s well combined.
- Briefly dip each ladyfinger cookie into the coffee-amaretto mixture, ensuring they soak up some flavor but do not become too soggy.
- Arrange the dipped ladyfingers in a serving dish. Spread a layer of the mascarpone mixture over the ladyfingers, followed by a layer of the halved cherries.
- Repeat the layers with the remaining ingredients, finishing with a layer of the mascarpone mixture on top.
- Cover the dish and chill in the refrigerator for at least 4 hours, or overnight if you have time.
- Just before serving, dust the top with cocoa powder and garnish with additional fresh cherries.
Notes
Store any leftover Cherry Amaretto Tiramisu in the refrigerator, covered with plastic wrap or an airtight container. It’ll stay fresh for up to 2 to 3 days, but the flavors may deepen, making it even more delicious over time. For a non-alcoholic version, use almond extract and cherry juice instead of amaretto.