Double chocolate tiramisùs with brandy-soaked cherries

Double chocolate tiramisùs with brandy-soaked cherries

Recipe and styling by Claire Ferrandi 
Assisted by Nomvuselelo Mncube
Photograph by Dylan  Swart

Double chocolate tiramisùs with brandy-soaked cherries

Serves: 6
Cooking Time: 45 mins + 2 hrs, to chill

Ingredients

  • CHOCOLATE MASCARPONE LAYER

  • 4 egg yolks
  • 100g castor sugar
  • 2 x 80g slabs dark chocolate, melted
  • 2 x 250g tubs mascarpone, at room temperature
  • 2 tsp vanilla essence
  • pinch salt
  • 250ml (1 cup) thick/double thick cream, lightly whipped
  • BRANDY-SOAKED CHERRIES

  • 1 x 425g tin pitted black cherries, drained + extra, to decorate (optional)
  • 2 tbsp brandy
  • BISCUIT LAYER

  • 1 cup hot strongly brewed coffee
  • 3 tbsp cocoa powder
  • 2 tbsp castor sugar
  • 100g boudoir (ladyfinger) biscuits
  • whipped cream, to serve
  • milk chocolate shavings, to serve

Instructions

1

For the chocolate mascarpone layer, add the egg yolks and 100g castor sugar to a glass bowl, set the bowl over a pot of simmering water (do not let the base of the bowl touch the water below it) and cook, whisking continually, until the mixture is pale and thick, 5 – 10 minutes. Remove from heat and stir in the melted dark chocolate to combine well.

2

Add the mascarpone to a large bowl and mix very gently with a wooden spoon to smooth it out. Add the vanilla essence, salt and chocolate-egg yolk mixture, and gently mix to combine (be gentle to avoid the mascarpone splitting). Gently fold in the whipped thick/double thick cream and place it in the fridge, covered with cling film, 1 hour.

3

While the chocolate mascarpone chills, make the brandy-soaked cherries by placing them in a small bowl and adding the brandy. Allow to soak at room temperature, stirring occasionally, to make sure the brandy coats all of the cherries.

4

For the biscuit layer, combine all of the ingredients, except the biscuits, in a large bowl. Layer your tiramisùs by spooning a layer of the chocolate mascarpone mixture into the bases of 6 dessert glasses. Add the biscuit layer by briefly dipping a boudoir (ladyfinger) biscuit in the coffee mixture (break the biscuits in half for smaller dessert glasses) and add a soaked biscuit layer to each glass. Top with a few cherries and another layer of the mascarpone chocolate. Cover the glasses with cling film and refrigerate, at least 2 hours. Serve with a dollop whipped cream, milk chocolate shavings and extra cherries, if desired.

 

Send this to a friend