Cherry Amaretto Tiramisu Pressure Cooker Recipe
This creamy Cherry Amaretto Tiramisu layers syrup-soaked ladyfingers with a luscious mascarpone filling and whipped cream, all infused with bright cherry and nutty almond flavors.
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 4 cups Fresh red cherries pitted and halved
- ⅓ cup Water
- ½ cup Granulated sugar for cherry syrup
- 2 teaspoons Lemon juice
- 2-4 Tablespoons Amaretto liqueur such as Disaronno
- 1 ½ cups Heavy cream cold
- 16 ounces Mascarpone cheese
- ¾ cup Granulated sugar for mascarpone mix
- ⅔ cup Cherry syrup reserved from cherry mixture
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 1 package Savoiardi ladyfingers 7 oz, about 24 count
Instructions
Instructions
- Combine cherries, water, sugar, and lemon juice in a saucepan. Cook over medium heat until cherries break down and juice releases, about 10–15 minutes.
- Strain mixture through fine mesh sieve. Stir Amaretto into reserved ⅔ cup syrup. Let cool.
- Whip heavy cream in a bowl until soft peaks form. Set aside.
- Beat mascarpone with sugar, vanilla, almond extract, and cherry syrup until smooth.
- Fold whipped cream gently into mascarpone mixture to keep it fluffy.
- Quickly dip ladyfingers into cherry syrup and place in a layer in a dish.
- Spread half the mascarpone mixture over ladyfingers. Add half of the cooked cherries.
- Repeat layers with remaining ladyfingers, cherries, and mascarpone mixture.
- Smooth top with spatula. Cover and chill at least 6 hours or overnight.
- Serve chilled and enjoy sweet cherry and creamy Amaretto layers.
Notes
Use frozen cherries if needed. Prep syrup ahead to save time. Fold cream gently for fluffy texture and keep ladyfinger dip quick to preserve structure.