This is a non alcoholic Tiramisu that worked so well the friends and family were groaning at the table, taking “just one more little piece”. It really is very simple and the only thing you need to be a little careful with is not turning the egg yolks into scrambled eggs but I have a fool proof method for that which will make sure your Black Cherry Tiramisu is perfect every time. You wil;l need a 30cm round pie dish or similar (makes enough for 10 people)
What you need
1 x 200g packet lady fingers (Bonomi is the brand I used from Picknpay)
2 x tins black cherries in syrup (pitted)
3 x tablespoons caster sugar
6 x egg yolks
4 tablespoons caster sugar
500g Mascarpone cheese (or 250g mascarpone and 250ml fresh cream beaten stiff)
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
Open the tins of black cherries and add the syrup to a pot on a medium heat. Add the caster sugar and stir until the caster sugar is completely dissolved then remove and allow to cool while you make the mascarpone mixture. (if you want an alcoholic version, add 2 tots of cherry liqueur now.
follow these steps for the mascarpone exactly to ensure your egg yolks don’t scramble
Put a small pot of water onto the stove and bring to the boil, remove it.
In a glass mixing bowl add the egg yolks and caster sugar and beat to combine. Now place the bowl over the hot water in the pot and continue to beat until the misture turns a pale yellow (more white than yellow). It will thicken and when you lift the beaters it should leave a light trail along the top (about 3 minutes of beating)
Remove from the pot of hot water and beat for another 2 minutes until it has cooled a little.
In another bowl combine the mascarpone and vanilla essence (or if you like it a bit lighter like I do the mascarpone and beaten fresh cream and vanilla essence) Mix until smooth with no lumps.
Add the egg yolk and sugar mixture to the mascarpone mixture and fold together until well combines and smooth.
Dip the lady fingers one at a time in the cherry sauce and line the base of your pie dish with ladyfingers.
Add a layer of the creamy mixture and half of the cherries (halve them for a complete layer) and then sprinkle over a little cinnamon.
Repeat the process one more time ending with a layer of black cherries over the top.
Chill in the fridge for about 4-6 hours (this can be made the day before.
Folks, this is seriously delicious, the cherry flavour seems to fool you into thinking it’s not so rich and every mouthful is so tasty you will be hard pressed to stop before you are groaning. 🙂