Black Forest Tiramisu

Bibby's Kitchen
12 servings Prep: 45 mins, Cooking: 0
Rate this recipe
No oven required (great for possible load-shedding), and it’s flop-proof!

By Food24 August 07 2015
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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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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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