Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Double chocolate tiramisùs with brandy-soaked cherries
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
- 1 x 425g tin pitted black cherries, drained + extra, to decorate (optional)
- 2 tbsp brandy
- 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
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.
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.
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.
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.