Cherry Tiramisu is a delicious and elegant variation of the classic Italian tiramisu. Instead of relying only on coffee and cocoa, this version adds a vibrant cherry flavor throughout the cream and topping. The result is a light, fruity, and refreshing dessert with beautiful layers—perfect for celebrations, holidays, or any special occasion.
This no-bake recipe is easy to prepare, visually stunning, and ideal for making ahead of time.
Why You Will Love Cherry Tiramisu
- Light, creamy, and fruity: The whipped mascarpone cream combined with cherry juice creates an airy texture and a refreshing flavor.
- A beautiful dessert: With its pink cherry layers and glossy cherry sauce on top, it always stands out on a dessert table.
- No baking required: Perfect for busy days—just assemble, chill, and serve.
- Make ahead–friendly: It needs several hours in the fridge to set properly, making it ideal to prepare one day in advance.
- Flexible recipe: You can use fresh or frozen cherries, add or omit alcohol, and easily adjust the quantities.
Ingredients
For the Cherry Juice
- 2 cups pitted cherries (fresh or frozen)
- ¼ cup water
- 6 tablespoons sugar
- 2 tablespoons lemon juice
For the Mascarpone Cream
- 1½ cups heavy cream
- 450 g (about 16 oz) mascarpone cheese
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- Prepared cherry juice (cooled completely)
For the Ladyfingers
- 1½ cups brewed coffee, cooled
- 2 shots cherry amaretto (or plain amaretto, brandy, or omit for non-alcoholic)
- Around 260 g ladyfingers (savoiardi)
For the Cherry Sauce Topping
- 2 cups pitted cherries (fresh or frozen)
- ¼ cup water (or 3–4 tbsp if using frozen cherries)
- 3 tablespoons sugar
- 2 teaspoons lemon juice
- Optional: 1 shot cherry amaretto
For Decoration
- Fresh cherries
- White or dark chocolate flakes
How to Make Cherry Tiramisu
1. Prepare the Cherry Juice
- Add cherries, water, sugar, and lemon juice to a pot.
- Heat over medium flame until the cherries soften.
- Mash gently to release their juices.
- Strain the mixture through a fine sieve to collect the juice.
- Return the juice to the pot and heat until the sugar dissolves.
- Let it cool completely before using.
2. Make the Cherry Mascarpone Cream
- Whip the heavy cream in a bowl until stiff peaks form.
- In a separate bowl, whisk mascarpone with sugar and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture.
- Add the cooled cherry juice gradually while folding until the cream becomes smooth, light, and pink.
- Do not overmix to prevent splitting.
3. Prepare the Ladyfingers
- Mix cooled brewed coffee with cherry amaretto (optional).
- Dip each ladyfinger into the mixture for about 8–10 seconds.
- Arrange the soaked ladyfingers in a single layer at the bottom of a large dish.
4. Build the Layers
- Spread half of the cherry mascarpone cream over the ladyfingers.
- Add another layer of soaked ladyfingers.
- Spread the remaining cherry cream on top.
- Smooth the surface with a spatula.
- Cover and refrigerate for at least 6 hours, or preferably overnight.
5. Prepare the Cherry Sauce
- Heat cherries with water and sugar until soft.
- Let the mixture cool slightly.
- Blend until smooth.
- Add lemon juice and cherry amaretto if desired.
- Allow the sauce to cool completely.
6. Serve
- Pour the cooled cherry sauce evenly over the tiramisu.
- Decorate with fresh cherries and chocolate flakes.
- Slice and serve chilled.
Storage
- Keep the tiramisu covered in the refrigerator for up to 5 days.
- This dessert tastes even better after a night of resting in the fridge.
Tips & Variations
- Using frozen cherries? Reduce the added water so the juice does not become watery.
- Avoid splitting the mascarpone: Add only cooled juice and mix gently.
- No alcohol version: Replace amaretto with cherry juice or skip it entirely.
- More cherry flavor: Dip ladyfingers in cherry juice instead of coffee for a fully fruity tiramisu.
- Chocolate lovers: Add a thin cocoa or chocolate layer for a Black Forest-style twist.