1-First Step: Prepare the Cherry Layer Start by pitting and roughly chopping 1½ cups of sweet cherries, whether fresh or frozen, to get them ready for cooking. Cook the chopped cherries with 2 tablespoons of granulated sugar over medium heat until their juices release and they soften a bit, which takes about 5 minutes. Stir in a slurry made from 1 teaspoon of cornstarch mixed with 2 teaspoons of water for 30 seconds to thicken the mixture, then let it cool in the fridge for at least 30 minutes to set up nicely.

2-Second Step: Make the Amaretto Syrup Next, prepare the syrup for the lady fingers by dissolving 2 tablespoons of granulated sugar in 2 tablespoons of water over medium heat, stirring until it fully dissolves, about 2-3 minutes. Once cooled, mix in ¼ cup of Amaretto to add that almond flavor, creating a syrup that’s just right for dipping and keeping the dessert moist without making it soggy.

3-Third Step: Whip the Mascarpone Cream Now, beat 8 oz of cold mascarpone with ¼ cup of granulated sugar, 2 cold egg yolks, 2 tablespoons of heavy whipping cream, and 1 teaspoon of vanilla paste or extract in a bowl until the mixture becomes fluffy and smooth, which should take 2-3 minutes with a hand mixer. If you’re concerned about raw eggs, cook the yolks with the sugar over a bain-marie first until they thicken slightly before adding the other ingredients. This step ensures a creamy layer that’s the heart of your cherry tiramisu.

4-Fourth Step: Assemble the Layers Dip each of the 15 lady fingers one at a time into the Amaretto syrup, making sure they’re coated but not overly soaked to avoid mushiness, then layer about 6-7 in the bottom of a loaf pan. Spread half of the cooled cherry mixture over the lady fingers, followed by half of the mascarpone cream, creating an even layer. Repeat with the remaining lady fingers, cherries, and cream for a second layer, then cover the pan and chill in the fridge for at least 6 hours, preferably overnight, to let the flavors meld.

5-Fifth Step: Add Toppings and Serve Once chilled, top your cherry tiramisu with optional whipped cream by whipping ¾ cup of heavy whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla until stiff peaks form, then spread it over the top. Finish with a garnish of freeze-dried cherry powder or cocoa powder for a pop of color and flavor. For the best results, serve it cold straight from the fridge, slicing into portions that make 8-10 servings, and watch it become the star of your next gathering for a similar fruity twist, check out our black forest cake recipe on the blog.