1. Prepare the Cherry Amaretto Layer

Start by preparing the cherry amaretto layer. In a small saucepan, combine the cherries, amaretto, and sugar (if using). Place the saucepan on medium heat and cook for about 5 minutes, stirring occasionally. The cherries should soften, and you’ll start to see some of their juices being released into the pan. Once they’re soft and juicy, remove the saucepan from the heat and set the cherry mixture aside to cool. Allowing the cherries to marinate in the amaretto for a few minutes while you work on the next steps will help bring out their rich flavor.

2. Prepare the Mascarpone Layer

Next, move on to the mascarpone layer. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer. Beat the mixture until stiff peaks form—this means that the whipped cream should hold its shape when you lift the beaters out of the bowl. Be careful not to over-whip, as it can turn into butter!

Once the whipped cream is ready, set it aside. In a separate bowl, whisk together the softened mascarpone cheese and amaretto liqueur until smooth and creamy. After this, gently fold the whipped cream into the mascarpone mixture using a spatula. This step is key to ensuring the mascarpone layer stays light and fluffy. Try to be gentle here, as you don’t want to deflate the whipped cream you’ve just whipped to perfection.

3. Prepare the Ladyfingers

Now it’s time for the ladyfingers. In a shallow dish, combine the brewed espresso (or coffee) with the amaretto liqueur. The coffee should be cool, as you don’t want to soak the ladyfingers with hot liquid. Quickly dip each ladyfinger into the espresso-amaretto mixture, being sure not to soak them for too long. About 1 second per side is all it takes to moisten the ladyfingers without making them soggy. If they sit in the liquid for too long, they might fall apart.

Once the ladyfingers are soaked, arrange them in a single layer at the bottom of a 9×9-inch serving dish or another similarly sized dish.

4. Assemble the Tiramisu

Now comes the fun part—assembling your tiramisu. Start by spreading half of the mascarpone mixture evenly over the layer of ladyfingers. Make sure it’s smooth and evenly distributed.

Next, spoon half of the cherry amaretto mixture on top of the mascarpone layer. You can scatter the cherries and their juices evenly over the top, allowing the fruit to shine through.

Repeat the process by dipping the remaining ladyfingers into the espresso-amaretto mixture and layering them on top of the cherries. Once that’s done, spread the remaining mascarpone mixture over the ladyfingers, followed by the rest of the cherry amaretto mixture.

5. Chill the Tiramisu

Once your layers are assembled, it’s time to let the tiramisu chill in the fridge. Cover the dish with plastic wrap and refrigerate it for at least 4 hours, although overnight is preferable. This resting time allows the flavors to meld together and the tiramisu to firm up.