Black Forest Tiramisu Recipe
Your favourite 1970’s dessert is reimagined in Twisted’s Black Forest Tiramisu Cake recipe. With a boozy biscuit dip and choccy sabayon, it really is the perfect after dinner treat.
1 hour cook
Serves 10
Ingredients
- 120ml cherry syrup
- 60ml vodka
- 30ishSavoiardi Italian ladyfingers
- 4large egg yolks
- 50gsugar
- 260mldouble cream
- 330gmascarpone cheese
- 3 tbspcocoa powder
- 40gdark chocolate, grated
- 500gred cherries - pitted and sliced in half
- 200gsugar
- 120mlwater
- 2 tsplemon juice
- 60mlwater
- 2 tspcornstarch
Boozy biccy dip:
Choccy sabayon:
Cherry sauce:
You are walking through a dark forest. In the distance, through a thicket of cherry trees, you see some people dancing around a large fire, drinking schnapps. Wait! They have seen you. One comes towards you wearing traditional Bavarian peasant dress, holding a plate of something. You eat it. This is the tiramisu recipe for that thing.
Method
Mix together the espresso and cherry liqueur in a dish. Set aside.
Add egg yolks and 50g of sugar in a bowl set over a saucepan of barely simmering water. Using a hand mixer, whip until tripled in volume. Add chopped chocolate and cocoa powder.
Remove the bowl from heat then beat in mascarpone cheese until just combined.
Whip the cream in a bowl until it holds stiff peaks. Fold in half of the whipped cream mixture into the sabayon mixture.
Meanwhile, simmer the halved cherries with the sugar, water and lemon juice until fruit are cooked. In a small bowl, whisk together the remaining 60ml water and cornflour to make a slurry then pour this in to thicken the juice. Set aside.
Time to assemble! Dip half of the biscuits very quickly into the cherry and vodka mix and place around the bottom of a large plate.
Spread a layer of the cream mixture and cooked cherries with their juice and repeat with remaining fingers and so on. Let set in the fridge for at least 2 hours, ideally overnight.
Dust with a little cocoa powder before serving.
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