Cherry-misu Is the Dessert of the Summer

I spent the early days of my career working as a pastry chef in an Italian restaurant. I made gelatos, seasonal crostatas, and the odd hazelnut chocolate cake, but my main responsibility was making enormous batches of tiramisu. To this day, the coffee-flavored dessert is still one of my favorites, especially in summer, when the cold, creamy layers offer a refreshing end to a meal. For a more seasonal twist, I like to add cherries, which are currently at their peak for the year. Out of all the summer fruits and berries, cherries go particularly well with tiramisu, complementing the chocolate, coffee, and boozy flavors that make the dessert so popular. Rather than a big, single vat, this recipe makes just enough for four individual servings, and thanks to a few shortcuts, it comes together quickly.

To make the most of sweet, seasonal cherries, I like to cook them down with some sugar and lemon juice until they turn soft and juicy. This not only amplifies the cherry flavor but also produces a jewel-toned syrup that dribbles through the layers of cream and cookies. Be sure to hold back a few of the nicest looking cherries—the beauty queens can be used for garnishing the finished tiramisus just before serving.

The cream portion of this tiramisu is made from a base of mascarpone and heavy whipping cream. This is entirely nontraditional, as a true tiramisu always includes eggs—the whites are whipped to stiff peaks, then folded together with the yolks and mascarpone. While this makes for a super light and silky texture, it also requires separated eggs and at least two mixing bowls. This more streamlined version eliminates the extra bowl and comes together in less than one minute (with the help of an electric mixer). The cream is slightly richer than that of an egg-based tiramisu, but any potential heaviness is offset by the tang and juiciness of the cherry compote.

No tiramisu is complete without a very healthy splash of booze. Marsala wine is the most traditional choice, but I’m partial to brandy, which is much stronger and helps cut through the sweetness of the cream. In this version, I also add a bit of amaretto to amplify the cherries’ natural almond notes and tie all the flavors together. Using both spirits is not strictly necessary—you can feel free to simply use one or the other. Just note that amaretto is much sweeter and lower in alcohol than brandy. It lends a delightful almond aroma but lacks the bite of something stronger.

Preparing the tiramisu in single-serve cups is fast, easy, and makes for more elegant serving than a sloppy scoop. Metal dessert coupes are currently in vogue for serving cold, creamy desserts like this one, but opting for clear glass allows the layers of cookies, cream, and cherries to be visible and lets your guests know that this is no ordinary tiramisu. Then again, a glossy cherry perched on top of the cocoa-dusted cream will clue them in too.

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Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.