Black Forest tiramisu

This is really a normal tiramisu but with the addition of dark cherries which I had preserved in Armagnac and sugar while I was on holiday in the summer, and with the preserving alcohol mixed with strong coffee to soak the savoiardi biscuits, instead of whatever you would normally use (generally, I like Marsala, Kahlua or Tia Maria).

Here is the recipe;

500G mascarpone
3 large eggs, separated
3 tablespoons of caster sugar
1 teaspoon of vanilla extract (not essence)
1 packet of savoiardi biscuits
16 stoned cherries which have been preserved in Armagnac and sugar
1 large cup of strong black coffee
1 glass of the cherry-infused Armagnac
Cocoa powder
Grated lain chocolate

Whisk the egg yolks with the caster sugar and vanilla extract until fluffy and then slowly beat in the mascarpone until it is all amalgamated.

Whisk the egg white to stiff peaks. Add one tablespoon of egg white to the mascarpone and egg and fold it in to loosen the mixture. Then fold in the rest of the egg whites with a metal spoon to retain the air and make the mixture light and smooth.

Work out how many biscuits will give you two layers in your serving dish.

Pour the coffee and booze into a dish and soak the biscuits briefly, in batches. You don’t want them to get too wet of they will fall apart.

Put one layer of biscuits in the bottom of your serving dish, splash with some more of the coffee/booze, add half of the stoned cherries and cover them with half the mascarpone mix. Repeat with the rest of the biscuits, splash with the rest of the coffee/booze and cover with the rest of the mascarpone. Top the dish with the remaining cherries.

Cover with clingfilm and chill for at least three hours.

Before serving, dust liberally with cocoa powder and the grated plain chocolate.

That’s it.

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