Stepping into my kitchen, I was greeted by the rich buttery smell of toasted almonds and a gentle crackling as I stirred silky mascarpone to life. This Cherry Almond Tiramisu has become a staple in my weekend lineup, thanks to multiple test runs—one revealing the ideal chill time for that glossy, set layer, another highlighting the subtle pop of sweet-tart cherries against the creamy filling. With golden edges peeking through ladyfingers and a light almond aroma wafting on every spoonful, it’s a showstopper that I’ve refined bite by bite.
Why You’ll Love Cherry Almond Tiramisu
- Airy mascarpone filling holds its shape yet feels light as a cloud
- Sweet cherry layer delivers a bright, juicy contrast
- Ladyfingers soak just long enough for a tender bite without falling apart
- Tested balance of almond extract and amaretto inspired by Italian classics
A Little Background
On my first trial, I underestimated how quickly the ladyfingers would soften, but by trial three I’d nailed the perfect 1-second dip for a gentle give. This riff on the classic Italian dessert blends a nostalgic cherry pie twist with almond-scented cream—an homage to summer picnics I spent chasing sunshine and fresh fruit at my local fair.
Key Ingredients for Cherry Almond Tiramisu
- Mascarpone cheese: silky base—bring to room temperature for smooth blending
- Powdered sugar: fine texture dissolves quickly for lump-free sweetness
- Heavy whipping cream: whipped to stiff peaks to maintain lift in filling
- Ladyfingers: structure + light sponge—choose crisp, not overly soft
- Cherry pie filling: sweet-tart pop—drain excess syrup to avoid sogginess
- Almond extract: fragrant accent—use pure for best aroma
How to Make Cherry Almond Tiramisu
- In a bowl, beat 8 ounces mascarpone, ½ cup powdered sugar, and 1 teaspoon almond extract until smooth and creamy.
- In a separate chilled bowl, whip 1 cup heavy whipping cream for about 3 minutes until stiff peaks form and you hear soft bubbling.
- Gently fold the whipped cream into the mascarpone mixture using a rubber spatula until the texture is silky and uniform.
- Combine ½ cup almond milk and 1 tablespoon amaretto liqueur (optional) in a shallow dish to create the dip liquid.
- Quickly dip each ladyfinger (about 1 second per side) and arrange half in a 9×9-inch dish, lining the bottom.
- Spread half of the mascarpone filling evenly over the soaked cookies, smoothing the glossy surface.
- Top with 1½ cups cherry pie filling in a single layer, ensuring even coverage.
- Repeat with remaining ladyfingers, mascarpone filling, and cherries. Cover and chill at least 4 hours or, for best results, overnight.
Pro Tips & Troubleshooting
- During test two, chilling less than 4 hours left the layers unset—always allow full chill time.
- If your whipped cream deflates, fold gently from the bottom in a figure-eight motion.
- In summer, swap pie filling for fresh macerated cherries for a lighter twist.
- To double, use a 9×13 dish and increase ingredients by 1.5×, watching dip time to avoid over-soak.
Storage & Make-Ahead Guide
Cover and refrigerate within two hours of assembly; it stays fresh up to 3 days. For longer storage, freeze for up to 1 month—thaw in the fridge overnight. Always handle dairy on ice, and discard leftovers if left out over 2 hours.
Serving Suggestions
For a festive touch, top slices with fresh mint sprigs and a dusting of cocoa powder. Pair with espresso or a chilled glass of amaretto-spiked almond milk for an extra layer of flavor. A sprinkle of cinnamon adds warmth on cooler evenings.
Frequently Asked Questions
- How long does Cherry Almond Tiramisu keep in the fridge? Stored in an airtight container, it stays at peak quality for up to 3 days.
- Can I freeze this tiramisu? Yes—freeze covered for up to 1 month and thaw in the refrigerator overnight before serving.
- What can I use instead of ladyfingers? Sponge cake or store-bought pound cake cut into strips work well if you can’t find ladyfingers.
- Is it possible to make Cherry Almond Tiramisu ahead of time? Absolutely—assemble up to a day ahead and chill for flavor melding; just add almonds and chocolate before serving.
- Can I use fresh cherries instead of pie filling? Yes—macerate 2 cups fresh cherries with 2 tablespoons sugar for about 30 minutes, then drain lightly.
- How do I prevent a soggy tiramisu? Keep dip times to 1 second per side and drain any extra liquid from pie filling before layering.
Final Thoughts
After three rounds of tweaks, this Cherry Almond Tiramisu remains my go-to when I want a dessert that’s both comforting and a little fancy. I love serving it at small dinner parties—it always sparks conversation. Try your hand at it, and let me know how your layers turned out!
More Recipes You’ll Love
- Instant Pot Cheesecake – another creamy, set-at-chill-time dessert that showcases rich dairy textures
- Pressure Cooker Rice Pudding – velvety custard with warm spices for a comforting finish
- Air Fryer Donuts – light, airy treats with a sweet coating that pairs beautifully with a coffee
Cherry Almond Tiramisu
Ingredients
Method
- Beat mascarpone, powdered sugar, and almond extract until smooth and creamy.8 ounce mascarpone cheese, 0.5 cup powdered sugar, 1 teaspoon almond extract
- In a separate bowl, whip heavy whipping cream to stiff peaks.1 cup heavy whipping cream
- Fold whipped cream gently into the mascarpone mixture until fully combined.
- Stir almond milk and amaretto in a shallow dish.
- Quickly dip each ladyfinger into the liquid for about 1 second per side and line half in a 9×9-inch dish.0.5 cup almond milk
- Spread half of the mascarpone filling over the soaked ladyfingers.
- Top with half of the cherry pie filling, spreading evenly.24 ladyfingers
- Repeat with remaining ladyfingers, mascarpone filling, and cherries.
- Cover and refrigerate for at least 4 hours, until set.