Recipe by Anna Montali
Assisted by Nomvuselelo Mncube
Photograph by Roelene Prinsloo
Black cherry tiramisu
- 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.