Short description
This Cherry Tiramisu layers tender homemade ladyfingers soaked in coffee with luscious mascarpone cream and vibrant cherry sauce. It’s a refreshing twist on a classic dessert—ripe cherries and creamy mascarpone make each bite sweet, rich, and fruit-forward.
Why You’ll Love This Recipe
- Bright fruit contrast: Tart-sweet cherry sauce balances the creamy mascarpone base.
- Entertaining texture: Homemade ladyfingers offer a soft bite, soaked in coffee.
- Elegant presentation: Layers of cream, cherries, and sauce create a visually stunning dessert.
- Make-ahead ease: Assembles the day before for flavors that meld overnight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cherry sauce
- 500 g fresh cherries, pitted
- 80 g granulated sugar
- Juice of ½ lemon (adjust to taste)
For the tiramisu cream
- 250 g mascarpone cheese
- 30 g granulated sugar
- 3 egg yolks
- 250 g whipping cream
- 200 g warm milk
- 2 g instant coffee powder
- 500 g fresh cherries (for layering and topping)
For the ladyfingers
- 4 eggs, separated
- 35 g granulated sugar
- 65 g cake flour
- 5 g cornstarch
- 3 g lemon juice (for stabilizing egg whites)
- 30 g powdered sugar (for dusting)
Directions
Ladyfingers
- Preheat oven to 170 °C (338 °F). Line two 28×28 cm trays with baking mats.
- Beat egg whites with lemon juice and granulated sugar until soft peaks form. Separately, beat egg yolks until pale. Gently fold yolks into egg whites.
- Sift in cake flour and cornstarch, then fold gently until combined.
- Transfer batter to a piping bag and pipe 24 finger‑shaped strips onto the trays. Dust with powdered sugar.
- Bake for ~20 minutes until lightly golden. Allow to cool.
Cherry sauce
- Pit and prepare cherries. Combine with sugar and lemon juice in a saucepan over medium heat.
- Cook until cherries soften, then blend into a smooth puree. Set aside to cool.
Tiramisu cream
- Whisk egg yolks and sugar until doubled in volume and pale. Add mascarpone and mix until smooth.
- In a separate bowl, whisk cold whipping cream until thickened. Fold into mascarpone mixture lightly. Transfer to a piping bag for assembly.
Assemble
- Dissolve coffee powder into warm milk. Dip ladyfingers briefly and place a single layer in a 22×15×6 cm mold.
- Pipe about half the tiramisu cream over the ladyfingers. Top with a second layer of coffee‑soaked ladyfingers.
- Spread a layer of cherry sauce over the biscuits, then arrange halved cherries on top. Pipe remaining cream over cherries and smooth the surface.
- Finish with a final swirl of cherry sauce and extra cherry halves.
Chill and serve
Refrigerate the parfait overnight (at least 8 hours). Slice and serve cold.
Servings and timing
- Makes one 22×15 cm tiramisu, ~ 8–10 servings
- Prep time: ~40 minutes (ladyfingers, compote, cream)
- Bake time: ~20 minutes
- Assembly: ~15 minutes
- Chill time: Overnight (minimum 8 hours)
- Total time: ~9 hours (including chilling)
Variations
- Fruit swaps: Use raspberries, blueberries, or mixed berries instead of cherries.
- Coffee twist: For less coffee flavor, dip ladyfingers in milk or lightly sweetened hot cocoa.
- Liqueur addition: Stir in a splash of cherry liqueur or kirsch into coffee or compote.
- Nutty layer: Add finely chopped pistachios or almond slivers between layers for texture.
- Chocolate drizzle: Top with dark chocolate shavings or melted chocolate after assembling.
Storage/reheating
- Cover and keep chilled in the refrigerator—best eaten within 2–3 days.
- Not suitable for freezing—cream may separate and texture will change.
- Slice while cold for clean layers. Letting sit at room temperature ~10 minutes before serving brings flavors forward.
FAQs
Is it safe to use raw egg yolks in the tiramisu cream?
Yes if eggs are fresh and refrigerated. For added food safety, use pasteurized eggs or briefly cook yolks with sugar over a double‑boiler until they reach 70 °C (160 °F), then cool fully before mixing.
Can I simplify by using store‑bought ladyfingers?
Absolutely—just dip them in coffee and layer as directed.
Do I have to chill overnight?
Overnight chilling is ideal for flavor melding and texture firming, but at least 4–6 hours refrigeration will yield a good result.
Can I use frozen cherries?
Yes—thaw and drain any excess liquid before cooking into the sauce.
What coffee strength is ideal?
1–2 g instant coffee in 200 g milk gives a mild background flavor—not overpowering but complementary.
How do I avoid soggy ladyfingers?
Dip each quickly into coffee—don’t soak. Arrange immediately and smooth layers gently.
Can I omit raw egg yolks?
You may omit egg yolks—but the texture will be lighter and less custardy. Increase whipping cream slightly to compensate.
How can I tell it’s fully set?
The cream should feel firm in the fridge, and clean slices should hold layers when scooped or cut.
Can I make this in individual servings?
Yes—layer into small glasses or jars. Chill and serve individually for portion control and elegant presentation.
Is mascarpone substitution okay?
You can substitute cream cheese (light version), but the flavor and texture will be tangier and denser.
Conclusion
This Cherry Tiramisu is a refined and fruity twist on a beloved classic—featuring homemade ladyfingers, smooth mascarpone cream, and a vibrant cherry layer. Rich, layered, and visually beautiful, it’s the perfect make-ahead dessert for special occasions or quiet indulgence.
Print
Cherry Tiramisu Recipe
- Total Time: About 9 hours
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This Cherry Tiramisu features homemade ladyfingers soaked in coffee, layered with smooth mascarpone cream and bright cherry sauce for a refreshing fruit-forward twist on the classic dessert.
Ingredients
Cherry sauce: 500 g fresh cherries, pitted; 80 g granulated sugar; juice of ½ lemon
Tiramisu cream: 250 g mascarpone cheese; 30 g granulated sugar; 3 egg yolks; 250 g whipping cream; 200 g warm milk; 2 g instant coffee powder; 500 g fresh cherries (for layering)
Ladyfingers: 4 eggs (separated); 35 g granulated sugar; 65 g cake flour; 5 g cornstarch; 3 g lemon juice; 30 g powdered sugar (for dusting)
Instructions
- Preheat oven to 170 °C (338 °F) and line two 28×28 cm trays.
- Beat egg whites with lemon juice and sugar until soft peaks form; separately beat egg yolks until pale. Fold yolks into whites. Sift in cake flour and cornstarch, folding gently to combine. Pipe 24 strips onto trays, dust with powdered sugar, and bake ~20 minutes until lightly golden. Allow to cool.
- For cherry sauce: combine pitted cherries, sugar, and lemon juice in a saucepan. Cook until softened, then blend into a smooth puree. Set aside to cool.
- For tiramisu cream: whisk egg yolks and sugar until doubled in volume. Mix in mascarpone until smooth. In a separate bowl, whip cold cream until stiff peaks form, then fold into mascarpone mixture. Transfer to a piping bag.
- Dissolve coffee powder in warm milk. Quickly dip ladyfingers into coffee and arrange a layer in a 22×15×6 cm mold.
- Pipe half the tiramisu cream over soaked ladyfingers. Top with a second layer of coffee-dipped ladyfingers.
- Spread cooled cherry sauce over the second layer, then arrange halved fresh cherries on top.
- Pipe remaining cream over cherries; smooth and finish with a swirl of cherry sauce and extra cherry halves.
- Refrigerate for at least 8 hours (ideally overnight) before slicing and serving chilled.
Notes
- Use store-bought ladyfingers to simplify if desired.
- Cook cherry sauce ahead and cool fully before assembly.
- Use pasteurized eggs or cook egg yolks over a double boiler for safety if preferred.
- Serve in individual glasses for elegant single-serve presentation.
- Add chopped pistachios or chocolate shavings between layers for texture.
- Prep Time: 40 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Layered Dessert
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 slice (about 1/10 of the dish)
- Calories: 360
- Sugar: 35g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 145mg
