• Recipe by Anna Montali

    Assisted by Nomvuselelo Mncube

    Photograph by Roelene Prinsloo 

    Black cherry tiramisu

    Serves: 6 - 8
    Cooking Time: 30 mins plus extra for setting


    • 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



    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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com