A fusion between two classic desserts, this non-alcoholic, egg-free version of Black Forest Tiramisu is enriched with flavours of dark chocolate, coffee, sweetened cherries and creamy mascarpone. If you can't come up with a dessert for your menu then this luxurious dessert can be whipped up very quickly.
A beautiful combination of the Italian Tiramisu and the German Black Forest Cake, this quick and easy dessert will have you dancing in joy. This tiramisu does not contain any alcohol or eggs.
The coffee-soaked ladyfingers topped with the lightly sweetened mascarpone, surrounded with luscious cherries and dusted with dark chocolate shavings make this Tiramisu extremely rich and indulgent. Although this recipe was created because I had a jar of leftover cherries lying around but I am so glad I did, because this dessert is one of my favourites from now on.
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Ingredients
FOR CHERRY FILLING
- ½ cup cherry juice or syrup
- 1 cup jarred cherries pitted
- 1 tablespoon cornflour
- 2 tablespoon sugar
FOR COFFEE MIXTURE
- 2 tablespoon instant coffee
- 1 cup hot water
FOR MASCARPONE CREAM
- 200 ml heavy cream
- 250 g mascarpone
- 6-8 tablespoon powdered sugar
- 1 teaspoon vanilla extract
FOR ASSEMBLY
- 15 ladyfinger biscuits approx 100g
- chocolate sauce
- dark chocolate shavings
- cocoa powder for dusting
- fresh or jarred cherries for garnish
Instructions
- Prepare the cherry filling my mixing 2 tablespoon of cherry juice/syrup with cherries along with sugar and cornflour. I used jarred cherries and used the syrup they came in. If you are using fresh cherries you can add cherry juice.
- Bring the remaining cherry juice to a simmer and then add your cherries in it. Mix on low heat till the liquid has thickened and the cherries are slightly mushy. Keep aside to cool.
- Prepare your coffee by mixing instant coffee with hot water and keep aside to cool. You can also use espresso pods instead of instant coffee. You need around a cup of coffee.
- In a cold bowl, whip up your heavy cream to medium peaks. Then add in your mascarpone, powdered sugar and vanilla extract. Whisk till everything is creamy and smooth.
- When everything has cooled start assembling. I am using three medium-large sized assorted glasses. You can use any that you prefer.
- Start by dunking the ladyfingers in the coffee. It’s very important that you don’t dunk for more than second. They get soft and mushy very quickly. Plus, they will keep softening with the mascarpone on top. Break the ladyfingers if they are large for your serving glasses. Make a base on the bottom with as many ladyfingers as you need.
- Then spoon some mascarpone cream on top. Drizzle some chocolate sauce, as much as you want. Then add a layer of cherries. Repeat with another base of ladyfingers dipped in coffee followed by mascarpone cream.
- Dust with cocoa powder and sprinkle some chocolate shavings. Add a fresh cherry on top. I couldn’t find any so using Cocktail Cherries for decoration.
- Refrigerate 2-3 hours before serving. Enjoy cold!
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