Name: Cherry Almond Tiramisu
Ingredients: 2 tablespoons coffee dissolved in 6.8 ounces of water; 1/4 cup caster sugar; 2 shots of amaretto; 24 savoiardi sponge biscuits (vegan or not); 12 ounces silken tofu (at room temperature (or 8.8 ounces mascarpone if using dairy)); 1/4 cup cornstarch; 4.2 ounces dairy-free or regular cream cheese (at room temperature); 1 cup powdered sugar; 1 teaspoon almond extract; 14 ounces frozen cherries; 3.4 ounces water; 2 tablespoons cornstarch; 1/4 cup sugar

This cherry-tiramisu combines layers of amaretto coffee-soaked sponge fingers with creamy almond filling and sweet cherry jam. It’s a no-bake dessert perfect for cherry season and doesn’t require eggs!

Recipe Highlights:

Layers: Coffee-soaked sponge fingers, creamy almond filling, and gooey cherry jam.
Finish: Topped with cocoa powder and flaked almonds.

Cherry Almond Tiramisu

Print Recipe

Course Dessert

Ingredients

For the Sponge Layer:

2 tablespoons coffee dissolved in 6.8 ounces of water
1/4 cup caster sugar
2 shots of amaretto
24 savoiardi sponge biscuits vegan or not

For the Cream Layer:

12 ounces silken tofu at room temperature (or 8.8 ounces mascarpone if using dairy)
1/4 cup cornstarch
4.2 ounces dairy-free or regular cream cheese at room temperature
1 cup powdered sugar
1 teaspoon almond extract

For the Cherry Jam:

14 ounces frozen cherries
3.4 ounces water
2 tablespoons cornstarch
1/4 cup sugar

Instructions

Make the Cherry Jam:

In a saucepan over medium heat, combine the cherries, sugar, and water. Bring to a gentle simmer, pressing the cherries as you stir. Mix in the cornstarch and let it simmer for 15 minutes, until thickened. Remove from heat and chill in the fridge for at least an hour.

Prepare the Cream:

Blend the cream cheese, almond extract, and tofu (or mascarpone) in a high-speed blender until smooth. Transfer to a bowl and sift in the powdered sugar and cornstarch. Mix until well combined and thick.

Prepare the Coffee Mixture:

Dissolve the sugar in the coffee and transfer to a bowl. Stir in the amaretto.

Assemble the Dessert:

Dip each sponge finger into the coffee mixture, then arrange them in a 9-inch square baking dish (about 6 fingers per row). Spread half of the cream over the sponge fingers, then add an even layer of cherry jam. Repeat with another layer of sponge fingers, cream, and cherry jam.

Chill:

Refrigerate for at least 4 hours or ideally overnight.

Finish:

Before serving, dust with cocoa powder and sprinkle with flaked almonds.