Black Forest Tiramisu

No oven required (great for possible load-shedding), and it’s flop-proof!
recipe, dessert, sweet

Recipe from: 7 August 2015
Preparation time: 45 min
Cooking time: 00:00


  • 100
    dark chocolate, chopped
  • 1/3
    single cream
  • 250
    mascarpone cream
  • 250
    double thick cream
  • 1
    vanilla paste or seeds scraped from 1 vanilla pod
  • 4
    egg yolks
  • 90
    castor sugar
  • 200
    savoiardi biscuits (lady fingers)
  • 400
    freshly brewed, hot coffee
  • 125
    Marsala, Sherry or Kirsch
  • 2
    Amarena cherries, drained
  • 3
    egg whites
  • pinch of salt
  • 2
    castor sugar
  • 200
    fresh cherries
  • 1
    whipping cream
  • cocoa powder for dusting
Servings: Change Serving



Melt the chocolate and cream together and stir until smooth and glossy. Set aside to cool.

Place the mascarpone, double cream and vanilla paste in a bowl and whisk on a low speed to combine. In a separate bowl, beat the egg yolks and castor sugar together until thick and creamy. It should have doubled in volume.

Add 30ml of the Marsala into the whipped yolks. Fold 1/3 of the mascarpone cream into the yolks and mix to combine. Add the remaining cream and fold through gently.

In a clean bowl, beat the egg whites, salt and 2 tablespoons castor sugar until fluffy and light. Fold gently into the cream mixture.

Pour the coffee and remaining Marsala into a shallow bowl. Dip the biscuits, one at a time, into the coffee and place on the base of your serving bowl. Drop teaspoon amounts of the chocolate ganache over the soaked biscuits and scatter with a couple of Amarena cherries.

Spoon over a generous amount of the mascarpone cream. Repeat the process, ending with a final layer of mascarpone cream. Refrigerate for several hours. Just before serving, whip the cream and swirl over the tiramisu. Dust with cocoa and finish with fresh cherries.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: sweet  |  recipe  |  dessert

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