Cherry Compote Tiramisu

Try this really simple fruity tiramisu recipe. The cream layers showcase a freshly made cherry compote, ladyfinger biscuits and a light mascarpone cream

Prep time: 20 minutes

Cook time: 120 minutes

Total time: 140 minutes

Servings: 2


600 g Cherries

1 tbsp Honey

100 g ladyfingers 

250 g Mascarpone

3 Eggs

100 g Sugar

2 tsp Amaretto licor

1 tsp Cocoa powder


  1. Make the cherry compote: Deseed the cherry and place them in a frying pan or saucepan. Add the honey/alternative and bring to the boil. Reduce the heat and cook for 10 minutes then turn off the heat and let cool. 
  2. Make the cream: Separate your eggs and place the yolks into a large mixing bowl. Add 80 g of sugar and whisk until pale and fluffy. Fold in the mascarpone until smooth. In another bowl whisk the egg whites into firm peaks, along with the last 20 g of sugar. Fold the whites into the mascarpone mixture to a light and fluffy cream. Set aside. 
  3. Layer the tiramisu: Now layer your cherry compote, ladyfinger biscuits and mascarpone cream in glasses or upcycled jam jars. Cover and chill in the fridge for a few hours or overnight.
  4. Serve: Dust with the cocoa powder and serve.
Fruity tiramisu topped with fresh cherry and cocoa powder

How to store

Store the tiramisu in the fridge for up to two days.


Leftover tiramisu cream is delicious eaten with fresh fruits.