Name: Black Forest Tiramisu
Prep time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: Cold
Ingredients: 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; 400 ml coffee; 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

Recipe Disclaimer

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Ingredients (16)

100 g	dark chocolate — chopped
1/3 cup	cream — fresh, single

mascarpone cream

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
400 ml	coffee
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

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Method:

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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