Tiramisu Black Forest
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Savoiardi (ladyfingers) | 300g |
| Cherries (pitted) | 250g |
| Sugar (for cherries) | 50g |
| Kirsch (cherry liqueur) | 75g |
| Water | 300g |
| Mascarpone | 500g |
| Fresh liquid cream | 200g |
| Sugar (for cream) | 25g |
| Cherries (whole for decoration) | 6 |
| Dark chocolate | 50g |
Instructions:
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Prepare the Cream: Start by making the cream for your tiramisu black forest. In a bowl, pour cold cream directly from the fridge and add 25g of sugar. Whisk the cream until it forms soft peaks. Next, soften the mascarpone by stirring it gently with a spatula. Once softened, gradually fold in the whipped cream. Begin by adding a small amount of whipped cream to temper the mascarpone, then gently fold in the rest for a smooth, delicate texture.
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Prepare the Cherries: Rinse and dry the cherries, then cut them into quarters, removing the stems and pits. Transfer the cherries into a non-stick pan, add the 50g of sugar, and set the heat to medium. Let them warm for a few minutes until juice starts to release. Once the cherries begin to release their juices, add the Kirsch, being very careful as there may be a flare-up due to the alcohol. Once the alcohol has evaporated, add 300g of water.
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Strain the Cherry Mixture: Using a fine strainer, separate the cherries from the liquid, reserving the warm cherry syrup and allowing it to cool slightly. Set both the cherries and syrup aside.
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Assemble the Base: Take a 25x17cm extendable mold or a rectangular baking dish. Arrange the ladyfingers so they fit snugly into the mold. Next, dip each ladyfinger quickly in the cooled cherry syrup, making sure not to soak them too much. Lay the dipped ladyfingers along the bottom of the mold, forming the first layer.
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Layer the Tiramisu: Spoon a layer of mascarpone cream over the ladyfingers. Spread it evenly across the base, smoothing it out with a spatula. Then, add another layer of dipped ladyfingers, but this time place them in the opposite direction from the first layer to create a crisscross pattern. Press them gently with your palms to compact the layers.
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Final Layer: Spread the remaining mascarpone cream over the second layer of ladyfingers. Smooth the top with a spatula, and let the tiramisu rest in the fridge for at least 2 hours to firm up. Keep the remaining cream in the fridge as well.
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Decorate: Once the tiramisu has set, remove the mold. Use a vegetable peeler to grate the dark chocolate into curls, and sprinkle these over the top of the tiramisu. Decorate with the whole cherries to create a stunning, black forest-inspired finish.
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Serve: Slice and serve your beautiful Tiramisu Black Forest, and enjoy a decadent, layered dessert that’s as visually impressive as it is delicious.
This Tiramisu Black Forest combines the classic Italian dessert with the indulgent flavors of dark chocolate and cherries, delivering a rich yet light treat that’s perfect for any occasion. It’s a showstopper that’s sure to leave an impression with its layers of creamy mascarpone, tender ladyfingers, and the sweet-tart contrast of cherries. Let it chill in the fridge and prepare to wow your guests with this delightful creation!
