Cherry Tiramisu

A close-up of a cherry dessert topped with pink whipped cream and whole cherries, with a portion removed to show the layered interior.

5 from 1 vote

🍒🍰✨Features a luscious homemade cherry syrup, a tangy sweet mascarpone cream filling, and classic ladyfinger cookies for the ULTIMATE summer cherry dessert! It's a no-bake showstopper that you can make ahead of time that looks AND tastes absolutely incredible!

Prep Time30

Cook Time8

Cooling Time7

Course: Dessert

Cuisine: Dessert, Italian

Keyword: cherry tiramisu, no-bake tiramisu recipe, tiramisu with cherries

Servings:

Calories: 696cal

Equipment

Ingredients

Cherry Syrup

6 cups pitted cherries fresh are best but frozen that have been thawed and drained may be used
¾ cup water
1 ¼ cups granulated sugar
2 tablespoons lemon juice

Mascarpone Cream Filling

2 ½ cups heavy whipping cream no substitutions
16 ounces mascarpone cheese cold (read blog post about why I don't recommend substituting with cream cheese)
1 cup confectioners' sugar sifted if lumpy
1 cup cherry syrup from above
1 teaspoon vanilla extract or more to taste
½ teaspoon almond extract optional and to taste

Assembly

40 ladyfinger cookies about 2 packages
Fresh cherries as desired for garnishing
Extra cherry syrup as desired for drizzling

Instructions

Cherry Syrup: To a medium saucepan, add the cherries, water, and heat over medium-high heat.
As the mixture heats, gently mash the cherries with a potato masher to release their juices.
Once it begins to bubble, reduce heat to medium-low and simmer for 2–3 minutes.
Strain: Remove from the heat and strain through a fine mesh sieve to remove the pulp, collecting the juice over a large bowl.
Thicken: Return the strained juice to the saucepan, stir in the granulated sugar and lemon juice, and bring to a gentle boil. Simmer for 4–5 minutes, or until slightly thickened.
Chill: Transfer to a container and chill completely in the refrigerator, about 1 hour, or longer if desired. Tip - Don't use warm syrup in the following steps because it'll prevent the filling from whipping and setting; you have to chill it, no exceptions.
Reserve and use 1 cup for the cream filling (next step) after it's chilled.
Mascarpone Cream Filling: To a large mixing bowl (or mixing bowl for a stand mixer) add chilled mascarpone, heavy cream, confectioners' sugar, 1 cup of cherry syrup, vanilla extract and optional but recommended almond extract.
Beat: Beat on medium-high speed until thickened and soft peaks form; depending on your mixer this will be anywhere from 3-8 minutes; scrape the sides down as necessary while beating.
Tip - Don't overmix or else the cream may begin toseparate, stop mixing once soft peaks form.
Set aside momentarily for the assembly once the soft peaks have formed (step 10 below).
Assembly: Retrieve the cherry syrup from the fridge.
Lightly dip each ladyfinger into the cherry syrup and arrange in a single layer in a 9x13-inch baking or casserole dish.
Tip - You may need to slightly slice the ends of the ladyfingers to fit in the dish depending on the size and how it's looking. You can trim with a paring knife.
Spread: Lightly spread half of the cherry mascarpone cream evenly over the soaked ladyfingers.
Repeat: Repeat with another layer of dipped ladyfingers and then the other half cherry mascarpone cream.
Smooth out the top with a spatula if you're planning on piping.
Pipe or Spread: For a decorative finish, transfer the last portion of mascarpone cream filling to a piping bag fitted with a large round or star tip and pipe dollops across the top.
Alternatively, simply dollop it into the baking dish, and using a spatula or offset spatula, lightly spread or swirl it around as desired.
Chill: Cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.
Tip - Chill overnight for the best texture and it'll be easier and cleaner to slice.
Serving: Before serving,as desired, garnish with fresh cherries and a drizzle of the extra cherry syrup.
Slice and serve.