Black Forest Cherry Tiramisu (dark chocolate + cocoa)
This recipe merges the flavors of Black Forest cake with classic Italian tiramisu. It creates an elegant, make-ahead dessert featuring dark chocolate, coffee-soaked ladyfingers, and sweet cherries.
Equipment
- Medium saucepan
- Large mixing bowl
- Electric mixer
- Shallow dish
- 9x13-inch dish or trifle bowl
Ingredients
For the Cherries
- 1 pound fresh or frozen dark sweet cherries pitted and halved
- 1/4 cup kirsch (cherry liqueur) or cherry juice
- 3 tablespoons granulated sugar divided
For the Cream Filling
- 1 1/2 cups heavy whipping cream cold
- 8 ounces mascarpone cheese room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly
- 1 1/2 cups strong brewed coffee cooled
- 2 tablespoons unsweetened cocoa powder plus more for dusting
- 24 ladyfinger cookies (savoiardi) Use 24 to 28
- 4 ounces dark chocolate (70% cacao) finely grated
- As needed Fresh cherries with stems for garnish (optional)
Instructions
- Combine cherries, kirsch, and 2 tablespoons granulated sugar in a medium saucepan. Cook over medium heat for 8 to 10 minutes until the cherries soften and release their juices. Cool the mixture completely, then drain the cherries, reserving the cherry syrup.
- Whip the heavy cream in a large mixing bowl using an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. Set the whipped cream aside.
- Beat the mascarpone cheese, powdered sugar, the remaining 1 tablespoon of granulated sugar, and vanilla extract in another bowl until the mixture is smooth and creamy, about 2 minutes.
- Gently fold the whipped cream into the mascarpone mixture in three additions until everything is fully incorporated and no streaks remain.
- In a shallow dish, whisk together the cooled coffee, the reserved cherry syrup, and 2 tablespoons of cocoa powder until the mixture is smooth.
- Quickly dip each ladyfinger into the coffee mixture for 2 to 3 seconds per side. Arrange the dipped ladyfingers in a single layer in a 9x13-inch dish or trifle bowl. Do not oversoak them.
- Spread half of the mascarpone cream over the ladyfingers. Scatter half of the cooked cherries on top of the cream. Sprinkle with half of the grated dark chocolate.
- Repeat the layering process with the remaining dipped ladyfingers, mascarpone cream, cherries, and grated chocolate.
- Cover the dish tightly with plastic wrap. Refrigerate for a minimum of 6 hours or overnight so the flavors can combine and the texture can set.
- Before serving, dust the top generously with additional cocoa powder. Garnish with fresh cherries if you choose. Slice and serve the tiramisu chilled.
Notes
This recipe combines elements from Black Forest cake and classic tiramisu. I developed this version after wanting to use many fresh cherries I had on hand. After testing the balance of cherry and chocolate, this recipe became my standard for special events.