Christmas Cherry Fluff announces itself with glossy ribbons of cherry and a velvety, citrus-bright finish. This Christmas Cherry Fluff balances light whipped mascarpone with jewel-like cherries and a whisper of orange zest, making it refined enough for the holiday table yet simple to assemble. For a complementary cookie, consider pairing it with Almond Cherry Cookies to echo the cherry-almond notes.
Why Make This Recipe
- Effortless Yet Elegant — Whipped mascarpone and chilled cream fold quickly into a plush, airy texture that reads as sophisticated with minimal fuss.
- Minimal Ingredients — Few high-quality components carry the flavor, so each element sings: cherries, citrus, nuts.
- Impressive Flavor — Bright orange zest and toasted nuts lift the sweet cherries, creating a refined contrast that feels celebratory.
What elevates this over ordinary fluff is the use of mascarpone for silkiness and a restrained garnish approach that turns a casual side into an elegant finale. For a baked pairing that shares cherry-forward sophistication, see our Blueberry Cherry Clafoutis.
Ingredients
Base
- 8 oz (225 g) mascarpone, softened to room temperature (so it blends smoothly)
- 1 cup (240 ml) heavy cream, cold (for stable peaks)
- 2 tbsp powdered sugar, sifted (for even sweetness)
- 1 tsp pure vanilla extract
- 1 tsp finely grated orange zest (adds bright aroma)
Mix-ins / Fruit
- 1 cup maraschino cherries, drained and halved (pat dry to avoid excess liquid)
- 1/2 cup crushed pineapple, well-drained (optional for classic texture contrast)
- 2 tbsp cherry preserves (folded in for sheen and deeper cherry flavor)
Topping
- 1/3 cup toasted sliced almonds or chopped pistachios, cooled (toast until fragrant, ~3–4 minutes)
- 2 tbsp reserved cherries or a few whole glacé cherries for garnish
- Optional: 1/4 cup mini marshmallows (for a nostalgic chew)
How to Make Christmas Cherry Fluff
- Chill your mixing bowl and whisk for 10–15 minutes; cold equipment helps the cream whip faster. (Mini-tip: place bowl in the freezer while prepping other ingredients.)
- Whip the cold heavy cream to soft peaks, adding powdered sugar and vanilla in the last 30 seconds — the cream should hold soft, billowy peaks without graininess.
- In a separate bowl, beat the mascarpone until smooth and silky, scraping the sides so no lumps remain; its color should be creamy and uniform. (Mini-tip: if mascarpone resists smoothing, let it sit 10 minutes at room temperature.)
- Fold one-third of the whipped cream into the mascarpone to lighten the base, then gently fold in the remaining cream until the mixture is homogenous and airy — look for a ribbon-like consistency when the whisk is lifted.
- Gently fold in the drained cherries, crushed pineapple (if using), and cherry preserves; stop when the fruit is evenly distributed so the texture remains light and fluffy. (Sensory cue: the mixture should feel airy, glossy, and slightly cool to the touch.)
- Transfer to a shallow serving dish or individual coupes. Smooth the top with a spatula for a clean finish.
- Scatter toasted nuts across the surface, place reserved cherries as focal points, and sprinkle a little extra orange zest for fragrance. (Mini-tip: toast nuts in a dry skillet until their aroma lifts, then cool fully to preserve crunch.)
- Chill at least 1 hour to let flavors marry; serve cold. (Mini-tip: chill uncovered for the first 10 minutes, then cover to prevent condensation.)
How to Serve Christmas Cherry Fluff
Serve in clear crystal coupes or shallow glass bowls to showcase the jewel-red cherries against the creamy base. For a plated dessert, spoon a quenelle onto chilled dessert plates, scatter toasted pistachios in a crescent, and finish with a fine grate of orange zest and a single elegant cherry on top. Pair with crisp shortbread for textural contrast.
How to Store Christmas Cherry Fluff
Keep refrigerated in an airtight container for up to 3 days. To preserve texture, press a piece of plastic wrap directly onto the surface before sealing the lid to minimize moisture loss. If toppings soften, refresh with a handful of toasted nuts just before serving. Freezing is not recommended as the whipped structure will break down on thawing.
Tips to Make Christmas Cherry Fluff
- Use high-quality mascarpone for the creamiest mouthfeel; lower-fat substitutes will weep.
- Drain fruit very well and pat dry to avoid watering down the fluff.
- Whip cream to soft peaks — overwhipping makes folding difficult and yields a grainy texture.
- Toast nuts just before assembling for maximum crunch and aroma.
- If making ahead, fold in 20% of the cherries at serving time to keep bright color.
Variation (if any)
- Brandied Cherry Version: Toss halved cherries with 1 tbsp brandy and a teaspoon sugar; macerate 30 minutes before folding in.
- Citrus Swap: Replace orange zest with 1/2 tsp lemon zest and a splash of Limoncello for a sharper lift.
- Vegan Option: Use chilled coconut cream whipped to peaks and swap mascarpone for whipped coconut yogurt for a dairy-free take.
FAQs
Can I make this ahead of time?
Yes. Assemble and chill up to 24 hours in advance; add toasted nuts and reserved cherries just before serving to retain crunch and color.
Can I use frozen cherries?
You can, but thaw and drain them thoroughly and pat dry. Excess liquid will make the fluff runny and affect texture.
Is there a lower-sugar option?
Reduce powdered sugar by half in the base and use no-sugar-added cherry preserves or fresh cherries macerated with a touch of orange juice for natural sweetness.
Conclusion
Christmas Cherry Fluff is an elegant, effortless centerpiece for holiday dessert trays — silky mascarpone and airy cream cradle bright cherries and a whisper of citrus for a composed, refined finish. If you’re curious about classic recipes or larger batches, explore a traditional take at Cherry Fluff – Mom On Timeout and a generous party-style version at Easy Cherry Fluff Recipe (Big Batch) – Hostess At Heart. Share your plating photos and notes below; how would you make this dish your own?
Print
Christmas Cherry Fluff
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
An elegant and effortless holiday dessert featuring whipped mascarpone, cherries, and a hint of orange zest.
Ingredients
- 8 oz (225 g) mascarpone, softened to room temperature
- 1 cup (240 ml) heavy cream, cold
- 2 tbsp powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 tsp finely grated orange zest
- 1 cup maraschino cherries, drained and halved
- 1/2 cup crushed pineapple, well-drained (optional)
- 2 tbsp cherry preserves
- 1/3 cup toasted sliced almonds or chopped pistachios
- 2 tbsp reserved cherries or whole glacé cherries for garnish
- 1/4 cup mini marshmallows (optional)
Instructions
- Chill your mixing bowl and whisk for 10–15 minutes.
- Whip the heavy cream to soft peaks, adding powdered sugar and vanilla in the last 30 seconds.
- Beat the mascarpone until smooth and silky.
- Fold one-third of the whipped cream into the mascarpone, then gently fold in the remaining cream.
- Gently fold in the cherries, crushed pineapple, and cherry preserves.
- Transfer to a serving dish or individual cups and smooth the top.
- Scatter toasted nuts, place reserved cherries, and sprinkle extra orange zest on top.
- Chill for at least 1 hour before serving.
Notes
Use high-quality mascarpone for the best results. Ensure all fruits are well drained to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg