Name: Black cherry tiramisu
Yield: 6 - 8
Ingredients: 2 x 425g tins stoned black cherries, drained; 30ml (2 tbsp) dry sherry; 120g sugar; 3 large egg yolks; 250g mascarpone; 250ml (1 cup) fresh cream, cold and stiffly whipped; 150g finger biscuits; icing sugar, to serve

Recipe by Anna Montali

Assisted by Nomvuselelo Mncube

Photograph by Roelene Prinsloo

Print Recipe

Black cherry tiramisu

Serves: 6 - 8

Cooking Time: 30 mins plus extra for setting

Ingredients

2 x 425g tins stoned black cherries, drained
30ml (2 tbsp) dry sherry
120g sugar
3 large egg yolks
250g mascarpone
250ml (1 cup) fresh cream, cold and stiffly whipped
150g finger biscuits
icing sugar, to serve

Instructions

Place half the cherries in a blender with the sherry and 30ml (2 tbsp) of the sugar. Blend until well combined.

Beat the egg yolks in a bowl with the remaining sugar until light and fluffy. Fold in the mascarpone and cream.

Dip the biscuits into the blended cherries to coat well.

Line a 24cm ovenproof dish with the biscuits. Spread half the mascarpone mixture on the biscuits, top with half the remaining cherries and then the remaining mascarpone mixture.

Refrigerate for about 4 hours. Serve decorated with the remaining cherries and dusted with the icing sugar.