This Cherry Tiramisu recipe has cherry coffee-soaked ladyfingers nestled in a whipped, creamy filling, chocolate ganache and topped with cherry curd and brown sugar whipped cream. This fruity take on a classic is an easy cherry dessert that is perfect for a party or enjoying at home.
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I have been seeing so many fruit tiramisu takes this year, like Kaotic Krunch’s incredible Strawberry Tiramisu. This along with Baking with Blondie’s gorgeous decoration style inspired this cherry tiramisu, which can be made with fresh or frozen cherries. The cherry curd is adapted from Waiting for Blancmage.
Before I made Tiramisu Without Raw Eggs, I did not think I was the biggest fan of tiramisu. But now I love making it and love the peace of mind that comes with not using raw eggs. Which I know is not traditional, but I still love it. This is actually not my first fruity tiramisu. I made a Blood Orange Tiramisu earlier this year that I absolutely loved. I can’t have coffee too often (hello, anxiety), but when I do I always want it with a fun flavor, hence the fruit addition.
Why you’ll love this recipe
- This recipe can be made with fresh or frozen cherries.
- There are no raw eggs in this tiramisu, in case you do not like raw eggs in desserts.
- Chocolate, cherry and coffee marry so beautifully in this decadent treat.
- This is a no-bake dessert!
- Cherries (either fresh or frozen) flavor the cherry curd that tops the tiramisu and flavors the filling.
- Granulated sugar sweetens the cherry curd.
- The tiramisu and whipped cream is sweetened by brown sugar and the cherry curd.
- The whipped cream and the ganache uses heavy whipping cream for richness.
- The eggs give structure and thickness to the cherry curd.
- Coffee and cherry juice flavor the ladyfingers.
- Kosher salt and vanilla extract balance the overall flavor profile.
- The base of the creamy layer is mascarpone, which is traditional for tiramisu.
- Chocolate flavors the ganache layer and pairs so well with cherry and coffee.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this tiramisu to your liking:
- No chocolate — omit the chocolate ganache.
- No cherry curd — omit the cherry curd. Instead add a layer of chopped cherries to the tiramisu to get more cherry flavor.
- No fresh cherries — swap for frozen without any issues.
- No whipped cream on top — garnish with chocolate curls or just fresh cherries instead.
- Another fruit — swap cherries for another fruit like strawberries or blueberries.
- No mascarpone — if you can’t find mascarpone, swap for the same amount of softened cream cheese.
- Homemade ladyfingers — make my homemade ladyfingers recipe.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to assemble cherry tiramisu
Step 1: Make the curd, ganache and cream filling.
Step 2: Working with half of the ladyfingers, quickly dip each one, one at a time, into the coffee cherry mixture and place them in a single layer covering the bottom of the pan.
Step 3: Top with half of the cream mixture, smoothing it out to the edges. Add the ganache. Repeat step 2. Top with the rest of the cream. Chill until ready to serve.
Step 4: Garnish with the rest of the cherry curd, whipped cream and fresh cherries.
- I also lined the bottom of my springform pan with parchment for easier release and cleanup.
- If you don’t have a microwave you can make the ganache on the stove in a heatproof bowl set over a medium saucepan with an inch of water. Place over medium heat. Stir constantly until the chocolate is melted.
- If you can’t find it or don’t want to buy it, you can replace the cherry juice with some of the cherry puree/juice from the curd. Use 2-3 ounces more cherries for the curd recipe to make up for the swap.
Store leftover tiramisu in the refrigerator in an airtight container for 2-3 days.
This is not recommended as the recipe has not been tested without eggs.
Yes, absolutely. Swap for frozen with no issue.
Yes, double the recipe to fit in a 9×13 pan.
More recipes you’ll love
Lastly, if you make this Cherry Tiramisu recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
- 12 oz cherries fresh or frozen stems and pits removed, chopped in half or quartered (340g)
- ⅓ cup granulated sugar (70g)
- 1 ½ tablespoon lemon juice
- 1 large egg + 2 large egg yolks room temperature and beaten
- 3 tablespoon unsalted butter
- ¾ cup semisweet chocolate (5 oz, 150g)
- ⅓ cup heavy whipping cream (75g)
- 1 cup mascarpone cheese (8 oz)
- 1 ¼ cup heavy whipping cream chilled (290g)
- ⅓ cup + 1 tablespoon light brown sugar packed (85g)
- 2 teaspoon vanilla
- ¼ teaspoon kosher salt
- 1 tablespoon kirsch or other liquor (optional)
- 1 cup strong brewed coffee cooled
- 1 cup cherry juice *see note for substitution
- 40-50 ladyfingers (two 3.5 oz boxes)
- ¾ cup heavy whipping cream chilled (176g)
- 3 tablespoon brown sugar to taste
- ¼ cup fresh cherries
- The cherry curd can be made a couple days ahead of time and stored in the refrigerator until ready to use.
- Prepare a 9-inch springform pan with a 31-inch long x 4 inch wide strip of acetate or parchment around the outside.
Make the cherry curd
- In a medium saucepan over medium heat combine the chopped cherries, sugar and lemon juice. Bring to a boil while stirring occasionally. Boil for 1-2 minutes and remove from heat.
- Blend the mixture in a blender or food processor until pureed. Strain the puree through a fine mesh sieve back into the saucepan off the heat. Discard the pulp that did not pass through the strainer.
- Slowly add the beaten eggs to the cherry juice while whisking constantly. Return to medium heat and whisk frequently until thickened. This can take 15-25 minutes depending on your stove and the size of your pot. You will know it is done when it coats the back of a spoon without running off too much. Remove from heat.
- Add the butter and stir until it is completely melted and combined into the curd. Pour the curd into a heatproof bowl, cover with plastic and press it onto the surface of the curd so that it does not form a skin. Cool completely in the refrigerator. You will need ⅓ cup of curd for the tiramisu cream in the coming steps. You can place this amount in another bowl or on a plate (covered) to cool faster, if desired.
Make the chocolate ganache
- In a microwave-safe bowl, combine the chocolate and cream. Microwave** in 30 second bursts, stirring in between with a rubber spatula until all of the chocolate is melted. Do not overheat or the chocolate could seize. Set aside to cool off until needed.
Make the filling
- Beat mascarpone and ¼ cup of the heavy cream with a hand mixer or whisk just until smooth. Add the vanilla, salt and ⅓ cup cherry curd. Whisk just until combined. Do not overbeat.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the remaining heavy cream with the brown sugar. Beat until stiff peaks.
- Add the whipped cream to the mascarpone mixture and fold until combined.
Assemble the tiramisu base
- Combine the coffee, cherry juice and alcohol (if using) in a shallow dish. Working with half of the ladyfingers, quickly dip each one, one at a time, into the coffee cherry mixture and place them in a single layer covering the bottom of the pan. Top with half of the cream mixture, smoothing it out to the edges.
- Pour the chocolate ganache on top of the cream layer. Spread with an offset spatula to the edges.
- Dip the rest of the ladyfingers into the coffee cherry mixture and create another layer. Top with the remaining cream mixture and smooth the top. At this point chill in the refrigerator until ready to serve or for at least 4 hours and up to overnight.
- When ready to serve, remove the tiramisu from the pan and gently peel away the acetate or parchment on the sides. Smooth the sides with an offset spatula.
- Add the chilled cherry curd on top and spread to the edges with an offset spatula.
- Beat together the heavy whipping cream and brown sugar in a stand mixture with the whisk attachment until stiff peaks. Transfer the whipped cream to a piping bag fitted with a star tip.
- Pipe the cream on top of the cherry curd in lines, or however you’d like. Top with fresh cherries, if desired.