Delightful dessert recipe for Black Forest Tiramisu
100g dark chocolate, chopped
1/3 cup single cream
250g mascarpone cream
250g double thick cream
1 teaspoon vanilla paste or seeds scraped from 1 vanilla pod
4 egg yolks
90g castor sugar
200g savoiardi biscuits (lady fingers)
400ml freshly brewed, hot coffee
125ml Marsala, Sherry or Kirsch
2 tablespoons Amarena cherries, drained
3 egg whites
pinch of salt
2 tablespoons castor sugar
1 punnet (200g) fresh cherries
1 cup (250ml) whipping cream
cocoa powder for dusting
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.