This cherry tiramisu offers a fruity twist on the classic Italian dessert. The tangy sweetness of cherry preserves brings a fresh burst of flavor to coffee-soaked ladyfingers and velvety rich mascarpone cream.
Tiramisu is my all-time favorite dessert. I first made it for my Italian class in high school, when having not planned in advance, I had to make my own ladyfinger biscuits and borrow some Kahlua from a neighbor. I had no idea what I was doing. Did I tell Senora I was serving a bit of alcohol to the class? Assolutamente no!
I've made tiramisu many times since then, and I've never been disappointed. But it's always fun to play with the classics, even when they're perfect just the way they are. Having canned several jars of homemade cherry preserves, I thought they might make a nice addition to the dessert. I was right.
This isn't your classic tiramisu. It's probably not the best tiramisu, either. But it is a really tasty dessert. And, like me, if you enjoy the combo of cherries, chocolate, and coffee, I don't think you'll be disappointed either.
😍 Why you'll love this tiramisu recipe:
- Cherries add a tart and fruity contrast to the richness of the dairy heavy dessert. If you often find desserts too rich and sweet, the cherry preserves help cut through that and create more balance.
- It's no-bake. Tiramisu might seem like a lot of work, but when using store-bought ladyfingers, all it takes is some mixing and assembly. You don't need any baking skills. This is the dessert to make if you want to serve something impressive but don't have confidence in your baking ability. This plum fool recipe is also a good choice.
- It's light and won't weigh you down. This is a good choice if you do not like heavy, dense cakes. The ladyfingers practically dissolve into the cream, and although the cream and mascarpone make it rich, it's an easy-to-eat dessert, even after a filling pasta dinner.
🍒 If you like cherries as much as I do, you'll also want to try my Cherry Rhubarb Pie, Cherry Apple Crisp, Brownies with Cherry Pie Filling, and Cherry Blackcurrant Granita. This would pair nicely with my Smoked Negroni Cocktail or an Amaretto Latte.
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🍫 Ingredients
Here's everything you need to make this tiramisu.
Key Ingredients
- Ladyfingers: These light, airy, biscuit-like sponge cakes make up the base of tiramisu. They work well and are the standard for tiramisu because they absorb liquid while retaining their shape. You can find them in the bakery section of your grocery store or sometimes with the cookies and biscuits, though the quality varies. You may need to do a little searching or even ask the bakery department - or better yet, a local bakery - if they can make some for you. Alternatively, you can try making homemade ladyfingers. See the FAQ below for some alternative ideas.
- Coffee: One of the prominent flavors of this classic dessert is coffee. This is why the Italian name tiramisu translates to "pick me up" in English. You can use strongly brewed coffee or a few shots of espresso thinned with water. You'll want about 10 ounces total.
- Mascarpone: It's like cream cheese, but better. This soft Italian cheese is rich and creamy and a staple ingredient for tiramisu. It is easy to find with the specialty cheeses in most grocery stores.
- Cherry preserves: Preserves add cherry flavor to the tiramisu while offering a satisfying combination of chunks of whole fruit and thick, spreadable fruit sauce. Most store-bought preserves are thicker than homemade, so if using homemade preserves (as I did, you can see in my photos that it's pretty liquidy), you'll want to cook and mash the fruit longer until it has reached a thicker consistency. Otherwise, the extra liquid may make your tiramisu a bit softer than you'd like. It'll still taste great, however.
- Coffee liqueur and brandy: Tiramisu is known for its kick of liquor, and coffee liqueur and brandy are two good choices, though not the only options.
- Heavy cream: Whipped until thick and creamy and combined with the mascarpone and egg yolks. Whipping cream will also work. Light cream or half and half will not.
- Chocolate and cocoa powder: A dusting of cocoa powder and a sprinkle of chopped or shaved chocolate, preferably a good dark chocolate, add a deeper and slightly bitter note to balance the richness of the cream and cheese.
See the recipe card below for the complete list of ingredients and quantities.
🍒 Substitutions & Variations
- Cherry jam: If you can't find or don't have cherry preserves handy, cherry jam will also do the job. Opt for something of good quality that uses plenty of real fruit. Stir it up in a bowl, adding a small splash of water, if needed, to make it easily spreadable.
- More cherry flavor: Instead of regular brandy, use an equal amount of the German cherry brandy called kirsch.
- Other alcohol alternatives for tiramisu: Try marsala wine, amaretto, Irish cream, or frangelico. Use what you enjoy.
- Alcohol-free version: Skip the brandy and coffee liqueur and replace them with additional coffee.
🥄 Instructions
Here's how to make a cherry tiramisu. For the full detailed instructions, see the recipe card below.
- Step 1: Whisk together the egg yolks, vanilla, and sugar for several minutes in a double boiler until light and thick. Remove the bowl from the pan and let cool.
- Step 2: Whip the cream with an electric mixer until you have thick peaks of whipped cream that hold their shape.
- Step 3: Whisk together the mascarpone with the remaining sugar and some brandy.
- Step 4: Add the cooked egg yolks and whipped cream to the bowl, gently folding them until incorporated. You want to cream the mixture light and fluffy.
- Step 5: In a shallow dish, combine the coffee, coffee liqueur, sugar, and brandy. Whisk to dissolve the sugar.
- Step 6: Briefly dip each ladyfinger into the coffee mixture and then place them in the baking dish until you have half a single layer and have used about half the ladyfingers.
- Step 7: Spread half of the mascarpone cream over the ladyfingers.
- Step 8: Then spread half of the cherry preserves over the mascarpone cream.
- Step 9: Top with half the chopped chocolate and sift over some cocoa powder. (I don't know why I put the cocoa over the chopped chocolate in these photos. It's typically the other way around.)
- Step 10: Repeat the process with a layer of soaked ladyfingers, a layer of mascarpone cream, the remaining cherry preserves, and the remaining chocolate and cocoa powder. Place the tiramisu in the fridge for at least 8 hours to firm up before serving.
✨ Helpful Tips
- The tiramisu should be prepared in advance and have time to firm up and for the flavors to meld in the fridge for at least 8 hours.
- When combining the whipped cream with the mascarpone and egg yolks, gently fold them in to avoid deflating. To do this, hold your spatula more horizontally rather than vertically. Start at the bottom of the bowl and move it and the cream up and over. Continue using this motion until everything is combined.
- There's a good chance this tiramisu may turn out softer than the ones you've had before, mainly if you use homemade ladyfingers (which seem less absorbent) and homemade cherry preserves (which tend to be more watery). But that's ok. Don't stress, because it will still taste fantastic.
🍳 Equipment
Double boiler: A double boiler isn't a special piece of equipment you need to buy. It is simply a small pot with water in the bottom. You then set a glass or metal boil over the top of the pan so that it rests comfortably but does not touch the water. You simmer the water in the bottom of the pot, which heats the contents of your boil (the eggs and sugar in this recipe.)
Large baking dish: A 9x13 baking dish is ideal for this tiramisu; however, if you only have a smaller dish or want to make a smaller but taller tiramisu with more layers, it should work fine. You may have some leftover ingredients.
🫙 How to Store Tiramisu
This tiramisu is best enjoyed within three days. Leftovers may be stored tightly wrapped or covered in the fridge. It may also be frozen for up to two months and defrosted in the fridge before serving. Do not heat.
🙋🏻♂️ FAQ
Yes. You can easily freeze tiramisu in a tightly covered dish. Defrost completely in the fridge before serving. the texture will be softer, but it will still be delicious.
A light and airy cake, such as a sponge cake, is one substitute for tiramisu. Cut it into similarly sized pieces, about 3 inch by 1 inch each wide and about ½ inch thick. They are often easier to find in your grocery store bakery than ladyfingers. You could also try using plain tea biscuits. In theory, any mild, not too sweet cake or biscuit type cookie could do the job. Ideally, you want something that will absorb and retain the coffee and alcohol without disintegrating.
Brandy, coffee liqueur such as Kahlua, Baileys, marsala wine, frangelico, and amaretto are all good options. I tend to use a couple of them in my tiramisu.
Whatever cocoa powder you have handy is fine for tiramisu. You don't need a special variety. Basic unsweetened cocoa powder is great.
☕ Pairing
These drinks would all go great with this tiramisu:
Print
📖 Recipe
Cherry Tiramisu
- Total Time: 45 minutes
- Yield: 10 - 12 servings 1x
Description
Try a fruity twist on the classic Italian dessert with tangy cherry preserves, coffee-soaked ladyfingers, and velvety mascarpone cream.
Ingredients
For the Cream Layer:
- 4 egg yolks
- ¾ cup sugar
- 1 tablespoon vanilla extract
- 8 ounces mascarpone
- 2 cups heavy cream
- 1 ounce brandy
For the Coffee Mixture:
- 10 ounces strong coffee (or espresso + water), cooled
- 1 ounce coffee liqueur
- 1 ounce brandy
- 3 tablespoons sugar
For Assembly:
- 32 - 36 ladyfingers
- 1.5 cups cherry preserves
- 4 ounces dark chocolate
- 3 tablespoons cocoa powder
Instructions
- Cook the egg yolks. Fill a medium-sized pan with about 1 inch of water. Place a glass or metal mixing bowl on top, ensuring it is stable but not touching the water. Add the egg yolks, ½ of the sugar (about ⅜ cup), and the vanilla extract to the bowl. Heat the water to a gentle simmer while whisking the mixture until it becomes pale yellow, thick, and doubles in volume (about 3-4 minutes). Remove the bowl from the heat and set aside to cool for a few minutes.
- Prep the cream. Whip the heavy cream to stiff peaks in a separate mixing bowl using an electric mixer.
- Combine the cream layer components. Whisk together the mascarpone, remaining sugar (⅜ cup), and the brandy until smooth in another bowl. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg yolk mixture until thoroughly combined.
- Make the coffee component. Combine the coffee, coffee liqueur, brandy, and sugar in a shallow dish. Stir until the sugar is dissolved.
- Assemble the tiramisu. Briefly dip the ladyfingers into the coffee mixture, ensuring they are moistened but not soggy. Arrange 16 ladyfingers in a single layer at the bottom of the 9x13-inch pan. Spread ½ of the mascarpone cream evenly over the ladyfingers. Spread half the cherry preserves over the cream, then dust with half the cocoa powder and chocolate. Repeat the layers, finishing it off with a final layer of cocoa powder and chopped chocolate.
- Chill. Cover the dish with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Serve. Slice into squares and serve. Garnish with additional cocoa powder, chocolate, and/or a few fresh cherries, if desired.
Notes
- The tiramisu should be prepared in advance and have time to firm up and for the flavors to meld in the fridge for at least 8 hours.
- When combining the whipped cream with the mascarpone and egg yolks, gently fold them in to avoid deflating. To do this, hold your spatula more horizontally rather than vertically. Start at the bottom of the bowl and move it and the cream up and over. Continue using this motion until everything is combined.
- There's a good chance this tiramisu may turn out softer than the ones you've had before, mainly if you use homemade ladyfingers (which seem less absorbent) and homemade cherry preserves (which tend to be more watery). But that's ok. Don't stress, because it will still taste fantastic.
- Prep Time: 45 minutes (plus 8 hours to chill)
- Category: Desserts
- Method: Mixing
- Cuisine: Italian
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