Black cherry tiramisu

June 8, 2017 (Last Updated: June 12, 2017)
Black cherry tiramisu

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.

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