If you’re looking for a twist on the classic tiramisu, this cherry version is perfect for you! With the tangy sweetness of cherry jam and the rich, smooth mascarpone filling, this dessert will leave you craving more. It’s the perfect treat to impress your friends and family!
My Tiramisu Journey: From First Bite to Endless Creations
I first tried tiramisu at a dessert shop, and I quickly fell in love with it. It was an obsession that I just couldn’t stop.
The rich mascarpone cream, the delicate balance of coffee-soaked ladyfingers, and the touch of cocoa powder—it was like discovering a whole new world of dessert.
Tiramisu has so many variations, and over the years, I’ve made plenty of different versions.
It’s one of those desserts that allows you to get really creative with flavors, and I’ve been experimenting with them for a while.
Here are a few of my favorites:
Today, I made a cherry tiramisu, which is quite similar to the blueberry tiramisu I’ve made before.
Both need fruit jam—blueberry jam in one and cherry jam in the other.
What I love about this cherry version is the extra touch I added: a layer of whole cherries on top, which not only looks absolutely stunning but also gives each bite a burst of fresh cherry goodness.
Ingredients
For Cherry Jam:
- 800g fresh cherries (about 500g of flesh after pitting, reserve some whole cherries for decoration)
- 80g rock sugar (adjust to taste, reduce to 60g for a more sour flavor)
- ½ lemon (about 15ml lemon juice)
For Tiramisu Mixture:
- 500g mascarpone cheese (softened at room temperature for 30 minutes)
- 3 egg yolks (about 50g)
- 50g white sugar
- 60ml espresso (or substitute with black coffee mixed with 20ml hot water)
Other:
- Ladyfingers (store-bought or homemade, enough to cover the bottom of the mold)
- 60ml espresso (for dipping)
- Extra cherries (for garnish)
Instructions
Step 1: Soften Cheese & Make Cherry Jam
Soften Mascarpone:
Take the mascarpone cheese out of the fridge 1 hour before using. Cut it into small pieces and place it in a bowl. Once at room temperature, stir it with a spatula until smooth and free of lumps.
Make Cherry Jam:
Prepare Cherries: Soak the cherries in saltwater for 10 minutes, wash them, and pit them (use chopsticks to push out the pits from the stem). Keep the whole flesh intact.
Add the rock sugar and lemon juice to the cherries, mix well, and let it sit for 2 hours to allow the pectin to release, thickening the jam.
Simmer the Jam: Pour the marinated cherries into a non-stick pan. Heat on medium-low, stirring continuously until it boils. Once it boils, reduce the heat and simmer for 15-20 minutes, mashing some of the cherries with a spoon. Continue until the sauce thickens and coats the spoon.
Turn off the heat and allow it to cool to room temperature.
Step 2: Make the Coffee Egg Yolk Mixture
Cook the Egg Yolk Mixture:
In a small pot, combine the egg yolks, sugar, and espresso. Heat over low heat, whisking continuously with a manual whisk to avoid lumps. Cook until the temperature reaches 60°C (you should see small bubbles forming, and the mixture should begin to thicken). Remove from heat immediately.
Whisk the Egg Yolk Mixture:
After removing from heat, use an electric mixer on medium speed to whisk the egg yolk mixture until it becomes thick like yogurt.
Step 3: Mix Mascarpone and Fill Piping Bag
Mix Mascarpone:
Add the whipped egg yolk mixture to the softened mascarpone cheese. Use a spatula to gently fold until completely combined. Be careful not to over-mix to preserve the fluffiness.
The final mixture should be smooth, creamy, and soft like a thick paste.
Fill the Piping Bag:
Transfer the mixture into a piping bag (with a large round tip or just cut the tip off the bag) and set it aside.
Step 4: Layer and Assemble
First Layer:
Quickly dip each ladyfinger in the espresso (or coffee liqueur) and arrange them evenly in the mold.
Spoon in a layer of cherry jam and spread it gently with a spoon. Then, pipe the mascarpone mixture over the jam, smoothing it with a spatula.
Second Layer:
Repeat the process: dip another layer of ladyfingers in the espresso, add another layer of cherry jam, and pipe the remaining mascarpone mixture on top. Smooth the surface and tap the mold gently to remove air bubbles.
Step 5: Chill and Decorate
Chill:
Cover the mold with plastic wrap and refrigerate for at least 6 hours (or overnight) until the mascarpone mixture is fully set.
Decorate:
After chilling, spread a thin layer of the reserved cherry jam on top of the tiramisu (gently use a spoon to spread). Arrange whole cherries tightly along the surface.
Frequently Asked Questions
How do I prevent the ladyfingers from becoming soggy?
Quickly dip the ladyfingers in the coffee liquid—no more than 3 seconds per piece. This prevents them from absorbing too much liquid.
Can I use frozen cherries instead of fresh ones?
Yes! Frozen cherries can work just as well, but make sure to drain any excess liquid after thawing to avoid a watery jam.
Can I make this dessert ahead of time?
Absolutely! This tiramisu is perfect for preparing ahead. In fact, letting it chill overnight will help the flavors meld together even more.
How long can I store the tiramisu?
It can be stored in the fridge for up to 2-3 days. For longer storage, you can freeze it for up to a week, but be aware the texture may change slightly when thawed.
Cherry Tiramisu Recipe
Ingredients
- For Cherry Jam:
- 800 g fresh cherries about 500g of flesh after pitting, reserve some whole cherries for decoration
- 80 g rock sugar adjust to taste, reduce to 60g for a more sour flavor
- ½ lemon about 15ml lemon juice
- For Tiramisu Mixture:
- 500 g mascarpone cheese softened at room temperature for 30 minutes
- 3 egg yolks about 50g
- 50 g white sugar
- 60 ml espresso or substitute with black coffee mixed with 20ml hot water
- Other:
- Ladyfingers store-bought or homemade, enough to cover the bottom of the mold
- 60 ml espresso for dipping
- Extra cherries for garnish
Instructions
Step 1: Soften Cheese & Make Cherry Jam
- Soften Mascarpone:
- Take the mascarpone cheese out of the fridge 1 hour before using. Cut it into small pieces and place it in a bowl. Once at room temperature, stir it with a spatula until smooth and free of lumps.
- Make Cherry Jam:
- Prepare Cherries: Soak the cherries in saltwater for 10 minutes, wash them, and pit them (use chopsticks to push out the pits from the stem). Keep the whole flesh intact.
- Add the rock sugar and lemon juice to the cherries, mix well, and let it sit for 2 hours to allow the pectin to release, thickening the jam.
- Simmer the Jam: Pour the marinated cherries into a non-stick pan. Heat on medium-low, stirring continuously until it boils. Once it boils, reduce the heat and simmer for 15-20 minutes, mashing some of the cherries with a spoon. Continue until the sauce thickens and coats the spoon.
- Turn off the heat and allow it to cool to room temperature.
Step 2: Make the Coffee Egg Yolk Mixture
- Cook the Egg Yolk Mixture:
- In a small pot, combine the egg yolks, sugar, and espresso. Heat over low heat, whisking continuously with a manual whisk to avoid lumps. Cook until the temperature reaches 60°C (you should see small bubbles forming, and the mixture should begin to thicken). Remove from heat immediately.
- Whisk the Egg Yolk Mixture:
- After removing from heat, use an electric mixer on medium speed to whisk the egg yolk mixture until it becomes thick like yogurt.
Step 3: Mix Mascarpone and Fill Piping Bag
- Mix Mascarpone:
- Add the whipped egg yolk mixture to the softened mascarpone cheese. Use a spatula to gently fold until completely combined. Be careful not to over-mix to preserve the fluffiness.
- The final mixture should be smooth, creamy, and soft like a thick paste.
- Fill the Piping Bag:
- Transfer the mixture into a piping bag (with a large round tip or just cut the tip off the bag) and set it aside.
Step 4: Layer and Assemble
- First Layer:
- Quickly dip each ladyfinger in the espresso (or coffee liqueur) and arrange them evenly in the mold.
- Spoon in a layer of cherry jam and spread it gently with a spoon. Then, pipe the mascarpone mixture over the jam, smoothing it with a spatula.
- Second Layer:
- Repeat the process: dip another layer of ladyfingers in the espresso, add another layer of cherry jam, and pipe the remaining mascarpone mixture on top. Smooth the surface and tap the mold gently to remove air bubbles.
Step 5: Chill and Decorate
- Chill:
- Cover the mold with plastic wrap and refrigerate for at least 6 hours (or overnight) until the mascarpone mixture is fully set.
- Decorate:
- After chilling, spread a thin layer of the reserved cherry jam on top of the tiramisu (gently use a spoon to spread). Arrange whole cherries tightly along the surface.