This black cherry tiramisu is a dreamy twist on the classic Italian dessert—rich, creamy, and effortlessly elegant.
Layers of delicate sponge fingers are soaked in a luscious black cherry syrup, then smothered in velvety mascarpone cream and topped with juicy black cherries for a bold pop of flavour.
It’s the perfect balance of sweet, tart, and creamy, making it a show-stopping finale for any dinner party. Best of all, it’s a make-ahead dessert that only gets better as the flavours mingle.
Black cherry tiramisu
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.
ALSO SEE: ESPRESSO, MASCARPONE, AND CREAM CHEESE TIRAMISU
Espresso, mascarpone and cream cheese tiramisu
Recipe by Anna Montali
Assisted by Nomvuselelo Mncube
Photograph by Roelene Prinsloo
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
