Cherry Amaretto Tiramisu

The pressure builds and you start counting down minutes until you eat. You sense that sweet anticipation sorta swirling in your gut as the timer ticks. It’s like the cooker’s humming a promise that you’re gonna love what’s waiting on the other side.

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You spot the steam cues gathering, and it’s a little thrill kinda knowing the cherries and almonds are getting cozy in there. It smells sorta amazing already even before you crack open the lid. Patience feels real hard but you’re almost there now.

The slow release and natural release phases make you kinda savor the moment just a bit more. You tell yourself the wait’s gonna be worth it when that first bite hits your tongue. You can almost taste the creamy mascarpone layered with cherry sweetness and almond warmth. It’s all happening real slow and real good.

Why Your Cooker Beats Every Other Pot

• The pressure cooker locks in flavor better than any pot you got at home.
• You get that perfect broth depth for your cherry almond mix, no extra fuss.
• Quick release lets you dive in without waiting forever, but natural release makes sure everything stays tender.
• It steams and cooks ingredients evenly so no sad soggy lady fingers around here.
• The sealed environment keeps your tiramisu moist but not mushy, balancing sweetness and texture just right.

Everything You Need Lined Up

• 1½ cups pitted sweet cherries roughly chopped
• 2 tablespoons granulated sugar (for cherries)
• 1 teaspoon cornstarch
• 2 teaspoons water (for cherry mix)
• 2 tablespoons granulated sugar (for syrup)
• 2 tablespoons water (for syrup)
• ¼ cup Amaretto
• 15 lady fingers
• 8 oz cold mascarpone cheese
• ¼ cup granulated sugar (for mascarpone)
• 2 cold egg yolks
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla paste or extract
• ¾ cup heavy whipping cream (for topping)
• 2 tablespoons powdered sugar (for topping)
• 1 teaspoon vanilla (for topping)
• Freeze dried cherries or cocoa powder (optional garnish)

You gotta get all your ingredients prepped and measured before you fire up the cooker. Cold mascarpone and egg yolks are the secret to that velvety texture you want. Cherries should be fresh or thawed, and the Amaretto syrup adds that boozy fruity bite you don’t wanna miss.

The Full Pressure Cooker Journey

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Step one is to simmer your cherries with sugar, cornstarch, and water on the stove. You wanna stir it often so it thickens and the cherries kinda soften up good. This takes 'bout 5 to 7 minutes, then let it cool off.

Next, in another small pot, heat up sugar, water, and Amaretto gently till the sugar fully dissolves. Don’t let it boil just yet. Then, pull it off the heat and let that syrup cool a bit.

Now, grab a bowl and beat mascarpone with sugar till creamy and smooth. Toss in your egg yolks cold and mix well with the vanilla. It’s gonna be silky and rich.

Dip each lady finger quickly in the Amaretto syrup. No soggy mess, just a swift dip. Line these dipped fingers at the bottom of your serving dish.

Spoon half the mascarpone mixture evenly over those fingers, then spread half the cherry mixture on top. You feeling that layering coming together? Good.

Repeat with another layer of dipped lady fingers, mascarpone, and cherries. Cover the dish, refrigerate for at least 4 hours or till it sets right. When you’re ready, scoop it out and maybe sprinkle with sliced almonds, freeze dried cherries, or cocoa powder if you want a fancy twist.

Easy Tweaks That Make Life Simple

• If you’re short on time, use pre-made cherry pie filling instead of fresh cherries. It works real good.
• Swap Amaretto for almond extract in the syrup to skip the alcohol but keep the flavor.
• Use pre-whipped cream or stabilize it with a pinch of cream of tartar for less hassle.
• Make it a day ahead to let those flavors soak in better. The pressure cooker helps meld them, so it tastes even better next day.

These tweaks help you get the dessert done without stressing. Sometimes, the shortcuts actually bring out a new level of yum.

The Flavor Experience Waiting for You

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You pop a spoonful in your mouth and the first thing hitting your taste buds is that creamy mascarpone mixing with vanilla sweetness. The texture is smooth and kinda rich but light at the same time.

Then your tongue catches the burst of cherry surprise. Tart and sweet with a hint of syrupy almond buzz that makes you wanna close your eyes and savor it just a little longer. The lady fingers add a subtle crunch if you got that fresh layer.

Every bite got balance between fruit, cream, and that boozy hint. It’s a dessert that feels like a hug, you know, cozy with a little kick. You’ll find yourself sneaking spoons otherwise you planned.

Smart Storage That Actually Works

Keep your tiramisu covered tightly with plastic wrap or a lid when it’s chilling in the fridge. This stops it from soaking up other smells and keeps the layers firm.

If you want to prep ahead, assemble and store it in airtight containers. Chill overnight for best results. The flavors get deeper when they rest.

Leftovers should stay in the fridge no longer than 3 days. You can also freeze it but expect some texture changes. Thaw slowly in the fridge for a few hours before serving and maybe add fresh cherries to brighten it back up.

Your Most Asked Questions Answered

• Can I skip the pressure cooker step? Yep you can, but the cooker really helps meld the flavors fast and keep textures perfect.
• What’s the quick release versus natural release for here? Quick release lets you open the cooker fast when you’re in a hurry, but natural release keeps the tiramisu tender and moist by letting pressure drop slowly.
• Can I use frozen cherries? Totally, just thaw them first and drain a little extra juice so it’s not watery.
• Is Amaretto necessary? Nope, you can use almond extract or skip alcohol altogether if you want.
• How long does this last in the fridge? Usually up to 3 days covered right. After that, it loses its fresh feel.
• Can I make it vegan or dairy free? You’d need to swap mascarpone and cream for non-dairy versions and skip eggs. The texture changes but it’s doable.

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Cherry Almond Tiramisu in Your Pressure Cooker

This no-bake Cherry Almond Tiramisu layers Amaretto-soaked lady fingers with sweet cherries and a creamy mascarpone blend for the perfect summer dessert. Made easy using your pressure cooker.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 7 minutes mins

Total Time 1 hour hr 7 minutes mins

Cuisine Mediterranean

Servings 8 servings

Calories 404 kcal

Equipment

• 1 Standard loaf pan 8x4 or 9x5 inches
• 1 Stand mixer or hand mixer with paddle and whisk attachments
• 1 Fine mesh strainer small

Ingredients

  

Main ingredients

• 1½ cups pitted sweet cherries roughly chopped
• 2 tablespoons granulated sugar for cherries
• 1 teaspoon cornstarch
• 2 teaspoons water for cherry mix
• 2 tablespoons granulated sugar for syrup
• 2 tablespoons water for syrup
• ¼ cup Amaretto
• 15 lady fingers
• 8 oz mascarpone cheese cold
• ¼ cup granulated sugar for mascarpone
• 2 egg yolks cold
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla paste or extract
• ¾ cup heavy whipping cream for topping
• 2 tablespoons powdered sugar for topping
• 1 teaspoon vanilla for topping
• Freeze dried cherries or cocoa powder optional garnish

Instructions

 

Instructions

• Simmer cherries with sugar, cornstarch, and water until softened and thickened, then cool.
• Make Amaretto syrup by heating sugar and water until dissolved. Let cool, then stir in Amaretto.
• Beat mascarpone with sugar until smooth. Add egg yolks, cream, and vanilla. Mix until creamy.
• Dip lady fingers quickly into Amaretto syrup and line the bottom of your serving dish.
• Spread half the mascarpone mixture over the lady fingers, followed by half of the cherry mixture.
• Repeat layering with the rest of the lady fingers, mascarpone, and cherry mix.
• Cover and refrigerate the tiramisu for at least 4 hours or overnight until set.
• Before serving, optionally top with whipped cream and dust with cocoa or freeze dried cherries.

Notes

To omit alcohol, substitute Amaretto with water and almond extract. Store tightly covered for up to 3 days in the fridge. Flavor improves after chilling overnight.