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–+ servings
Cherry Tiramisu

Cherry Tiramisu

This Cherry Tiramisu features layers of whipped cream and mascarpone with cherries and coffee-soaked sponges, creating a stunning dessert.
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Prep Time 20 minutes
Refrigeration Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 9 portions

Equipment

  • Dish sized 23 x 23 cm
  • Hand or stand mixer
  • large mixing bowl
  • spatula
  • Grater
  • Butter knife or small palette knife
  • Large dish
  • Fine mesh sieve

Ingredients
  

Creamy Filling

  • 600 ml Double cream US = heavy cream = 2½ Cups
  • 250 g Mascarpone at room temperature (US = 1 Cup)
  • 75 g Golden caster sugar US = ⅓ Cup
  • 2 tablespoon Kirsch from a jar of Cherries in Kirsch
  • 1 teaspoon Vanilla extract

Sponge Filling

  • 200 ml Freshly brewed coffee (or 1½ tablespoons of instant coffee dissolved in 200ml boiling water) left to cool
  • 100 ml Kirsch from a jar of Cherries in Kirsch
  • 250 g Sponge fingers (or 35-40 individual fingers, US = ladyfingers)

Decoration

  • 25 g Dark chocolate
  • 1 tablespoon Cocoa powder
  • 36-40 Cherries from a jar of Cherries in Kirsch strained from their liquid

Instructions
 

Creamy Filling

  • Add your double (heavy) cream, mascarpone, golden caster sugar, 2 tablespoons of kirsch and your vanilla extract into your stand mixer bowl (or large mixing bowl).
  • Add the whisk attachment to your mixer and begin to beat, on slow setting for the first 10 seconds, until it all just starts to combine.
  • Turn your mixer setting up to medium-high and continue to beat until stiff peaks form. These peaks should hold their own shape. Stop and check the progress of the mixture regularly to prevent overbeating. Scrape your bowl down with your spatula to ensure all ingredients are totally mixed together.
  • Refrigerate whilst you complete the next stage of your Cherry Tiramisu.

Sponge Filling

  • Pour your cooled coffee mixture into your large dish.
  • Add your kirsch and mix together.
  • Taking one sponge finger at a time, dip into your coffee and kirsch mixture and roll over 4 times, then leave to soak for 3 seconds on each side.
  • Place into your serving dish so that all over base is covered.
  • Take 12 cherries and dot them evenly over the top of your sponge fingers.
  • Spread over half of your cream and mascarpone mixture and level out with your knife or small palette knife.
  • Repeat with another layer of coffee/kirsch soaked sponge fingers, cherries and then another cream layer.

Decoration

  • Decorate with another 12 cherries and a grating of chocolate.
  • Sift over your cocoa powder.
  • Refrigerate for at least 4 hours, but preferably overnight.

Notes

Strain your cherries from the kirsch and give them a little squeeze to release any excess liquid. Check regularly to prevent overbeating your cream and mascarpone. Use a good coffee for the best flavor.

Nutrition

Serving: 1portion
Keyword cherries, cherry dessert, tiramisu
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