|100 g||dark chocolate — chopped|
|1/3 cup||cream — fresh, single|
|250 g||cream — double thick|
|1 tsp||vanilla — paste or seeds|
|4||eggs — just the yolks|
|90 g||castor sugar|
|200 g||sponge finger biscuits|
|125 ml||marsala — or sherry or kirsch|
|2 Tbs||cherries — tinned Amarena, drained|
|3||eggs — white|
|salt — just a pinch|
|2 Tbs||castor sugar|
|200 g||cherries — fresh|
|1 cup||cream — fresh, for whipping|
|cocoa powder — to dust|
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.