Cherry Tiramisu with Mascarpone Cream
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I grew up watching summer cherries disappear from the counter into every dessert my family could think of — and this cherry tiramisu is the best of those experiments. Light ladyfingers soaked in bright cherry juice, layers of airy mascarpone cream, and pockets of macerated cherries make a dessert that’s elegant enough for dinner guests but simple enough for a weeknight treat. If you love cherry-forward desserts, it’s a fresh twist on classic tiramisu and a wonderful way to use a pound of cherries — fresh or frozen. For another cherry-forward dessert idea, try this Very Cherry Cake with Vanilla Buttercream which pairs beautifully with the same seasonal fruit.
Why you’ll love this dish
This cherry tiramisu balances fluffy mascarpone cream with the clean, tart sweetness of cherries. It’s:
- Quick to assemble — no baking required.
- Flexible for what you have on hand — frozen cherries work great when fresh aren’t available.
- Crowd-pleasing — light, not overly sweet, and visually stunning.
"A perfect summer finish — cherry-bright, not too sweet, and light enough that you want a second spoonful." — home cook review
It’s ideal for summer dinners, brunches, and holiday tables when you want something impressive without an all-day effort.
Step-by-step overview
Before you dive in, here’s how the recipe comes together so you know what to expect:
- Macerate cherries with granulated sugar to draw out juices and soften them.
- Whip heavy cream with powdered sugar and vanilla to stiff peaks.
- Fold in room-temperature mascarpone gently so the cream stays airy.
- Briefly dip ladyfingers in the cherry juice and layer them.
- Alternate layers of soaked ladyfingers, mascarpone cream, and the macerated cherries.
- Chill until set (at least 4 hours), then dust with cocoa powder right before serving.
This preview helps when you’re scanning the recipe: chilling is the longest wait, but active hands-on time is under 20 minutes.
What you’ll need
- 1 lb fresh or frozen cherries, pitted (if frozen, thaw and drain any excess liquid) — substitution: halved strawberries or raspberries in a pinch
- 1/4 cup granulated sugar (adjust to taste if cherries are very sweet)
- 1 cup cherry juice (use the juice from macerated cherries plus extra if needed; can substitute sweetened cherry soda or diluted cherry liqueur for boozy version)
- 8 oz mascarpone cheese, room temperature (do not overwhip; cream cheese can be used but will be tangier and denser)
- 1 cup heavy cream, cold (for best volume, chill bowl and beaters)
- 1/2 cup powdered sugar, sifted (or to taste)
- 1 tsp vanilla extract
- 1 cup ladyfingers (store-bought or homemade)
- Cocoa powder for dusting (use unsweetened for contrast)
Notes: Let mascarpone sit at room temperature 20–30 minutes so it folds in smoothly. If you prefer less sugar, reduce powdered sugar to 1/3 cup.
Step-by-step instructions
- Place the pitted cherries in a medium bowl. Sprinkle with the granulated sugar and stir. Let sit 15 minutes to macerate; the cherries will release juice.
- Pour the released cherry juice into a shallow bowl (reserve the cherries). Top up with additional cherry juice if you need a full cup.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Pause to check—stiff peaks hold their shape and don’t slump.
- Add the mascarpone to the whipped cream in two additions. Fold gently with a spatula until combined. Avoid vigorous stirring to keep the mixture light.
- Working quickly so ladyfingers don’t over-sog, dip each one into the cherry juice for 1–2 seconds (briefly — they should be moist, not mushy). Arrange a single layer of soaked ladyfingers in your serving dish.
- Spread half the mascarpone cream over the ladyfingers in an even layer. Spoon half the macerated cherries over the cream, distributing juices lightly.
- Repeat: another layer of soaked ladyfingers, the remaining mascarpone cream, and finish with the remaining cherries. Smooth the top gently.
- Cover tightly and chill for at least 4 hours or overnight to let flavors meld and the layers set.
- Just before serving, dust the top with cocoa powder using a fine sieve for an elegant finish.
Short, clear actions and proper timing are the keys here — quick dips for the ladyfingers and gentle folding for the cream yield the best texture.
Best ways to enjoy it
Serve chilled in a shallow glass dish or individual glasses for a pretty presentation. For plating:
- Spoon generous portions so each plate gets creamy layer, soaked ladyfinger, and cherries.
- Dust with extra cocoa or add toasted almond slivers for crunch.
- Garnish with a few whole cherries and a sprig of mint for color.
Pair it with a small espresso, a chilled Moscato d’Asti, or a light prosecco. If you want a savory main to precede this dessert, a rich but balanced entrée like baked chicken breasts with creamed spinach and sun-dried tomatoes complements the tiramisu’s brightness perfectly.
Storage and reheating tips
- Refrigerate: Keep covered in the refrigerator and eat within 2–3 days for best texture. After that, ladyfingers will continue to soften.
- Freezing: You can freeze assembled tiramisu for up to 1 month. Wrap tightly with plastic wrap and then foil. Thaw in the refrigerator overnight before serving; texture may be slightly altered.
- Food safety: Because this contains dairy and fresh fruit, always keep chilled and discard if left at room temperature longer than 2 hours.
- Make-ahead: Assemble a day ahead for the best flavor — chilling overnight allows the layers to meld.
Helpful cooking tips
- Keep everything cold: chilling the bowl and beaters and using cold heavy cream improves whipping volume.
- Mascarpone handling: bring mascarpone to room temp briefly — too cold it will be lumpy; too warm and it will be runny.
- Folding technique: use a gentle figure-eight fold to keep the whipped cream airy.
- Ladyfinger soak time: test one to see how long it takes to absorb juice without falling apart — usually 1–2 seconds is enough.
- To stabilize the cream for longer service (e.g., a party), fold in a teaspoon of instant gelatin dissolved in a tablespoon of warm water, or use a tablespoon of mascarpone extra to firm the mixture.
For a quick weeknight dessert plan, pair this tiramisu with an easy pasta to save time — try this 30-minute one-pot creamy sausage rigatoni with spinach earlier in the evening, then chill the tiramisu while you eat.
Creative twists
- Cherry-almond: Add 1 tsp almond extract to the cream and top with toasted sliced almonds.
- Boozy version: Substitute 1/4 cup of the cherry juice with amaretto or kirsch for a classic boozy lift.
- Chocolate-cherry: Sprinkle a thin layer of grated dark chocolate between layers or mix in 2 tbsp cocoa powder with a portion of the mascarpone cream for a marbled effect.
- Vegan/dairy-free: Use a plant-based whipped topping stabilized with vegan cream cheese and choose vegan ladyfingers or thin sponge cake. Note texture will differ.
Your questions answered
Q: Can I use frozen cherries?
A: Yes. Thaw them, drain excess liquid into your cherry juice measure (or reduce added liquid accordingly), and proceed. Frozen cherries may be softer, which makes them perfect for macerating.
Q: How long should I soak the ladyfingers?
A: Very briefly — about 1–2 seconds per side in cherry juice. They should be moist but not falling apart. If you prefer a wetter tiramisu, a second dip can be OK but watch texture.
Q: Is it safe to make ahead and freeze?
A: Yes — freeze tightly wrapped for up to a month. Thaw overnight in the fridge. Expect a slight change in texture: the cream may be a bit denser after freezing.
Q: Can I make this without mascarpone?
A: You can substitute an equal amount of softened cream cheese blended with a little heavy cream for a lighter mascarpone-like texture, but the flavor will be tangier and less silky.
Q: How long does it need to chill?
A: At least 4 hours to firm up; overnight is best for full flavor integration.
Conclusion
If you want more cherry tiramisu inspiration and variations, these resources are helpful: check this take on Cherry Tiramisu – Ellas Better Bakes for a different assembly method, explore an almond-forward spin at Cherry Almond Tiramisu – The Cozy Plum, or see a classic Italian-styled version at Tiramisù alle ciliegie (Cherry Tiramisu) – Memorie di Angelina. Enjoy — and don’t be afraid to tweak sugar and soak time to match your cherries and personal taste.
Cherry Tiramisu
Ingredients
Method
- Place the pitted cherries in a medium bowl. Sprinkle with granulated sugar and stir. Let sit for 15 minutes to macerate; the cherries will release juice.
- Pour the released cherry juice into a shallow bowl (reserve the cherries). Top up with additional cherry juice if you need a full cup.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
- Add the mascarpone to the whipped cream in two additions. Fold gently with a spatula until combined.
- Quickly dip each ladyfinger into the cherry juice for 1–2 seconds and arrange a single layer in a serving dish.
- Spread half of the mascarpone cream over the ladyfingers in an even layer. Spoon half the macerated cherries over the cream, distributing juices lightly.
- Repeat with another layer of soaked ladyfingers, remaining mascarpone cream, and finish with the remaining cherries. Smooth the top gently.
- Cover tightly and chill for at least 4 hours or overnight to let flavors meld and layers set.
- Just before serving, dust the top with cocoa powder using a fine sieve.
