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Black Forest Tiramisu Recipe
This dessert is the ultimate “best of both worlds” treat. It takes the airy, creamy structure of a classic Italian Tiramisu and infuses it with the soul of a German Black Forest Torte—namely, tart cherries and boozy Kirschwasser. Instead of a simple coffee soak, the ladyfingers are dipped in a spiked espresso mixture, then layered with a rich mascarpone cream and a homemade cherry compote that cuts through the richness.
The result is a dessert that looks elegant with its dark chocolate shavings but requires absolutely no baking. The bitterness of the coffee, the tartness of the cherries, and the sweetness of the cream create a perfect balance that improves as it sits overnight.
Let’s get started.
Why You’ll Love This Recipe
- No Oven Required: A stunning centerpiece that saves oven space.
- Fusion Flavor: The combination of coffee and cherry is unexpectedly delicious.
- Make-Ahead Friendly: It actually tastes better the next day after the flavors meld.
- Impressive Presentation: The contrast of white cream, red cherries, and dark chocolate looks professional.
- Customizable: You can easily make it non-alcoholic or extra boozy depending on your crowd.
Ingredients
Using high-quality cherries and real Kirsch makes a huge difference in flavor.
Step-by-Step Instructions
Make the Cherry Filling.
Drain the cherries, reserving about 1/2 cup of the juice. In a saucepan, combine the reserved juice and 2 tbsp sugar. Bring to a simmer. Whisk in the cornstarch slurry (cornstarch + 1 tbsp water) and cook for 1 minute until thickened and glossy. Stir in the cherries and 2 tbsp Kirsch. Let cool completely.
Tip: The sauce must be cold before layering, or it will melt the cream.
Whip the Cream.
In a large bowl, whip the cold heavy cream, 1/2 cup powdered sugar, and vanilla until stiff peaks form. In a separate bowl, gently loosen the mascarpone with a spatula (don’t overbeat it). Fold the whipped cream into the mascarpone until smooth and combined.
Tip: Mascarpone can turn grainy if beaten too hard; gentle folding is key.
Prepare the Soak.
In a shallow dish, combine the cooled espresso with the remaining 2-3 tbsp Kirsch.
Tip: If you want a chocolatey twist, whisk a tablespoon of cocoa powder into the coffee.
Assemble Layer 1.
Quickly dip each ladyfinger into the coffee mixture (1 second per side) and arrange them in the bottom of a 9×9 inch dish. Spread half of the cooled cherry mixture over the cookies. Top with half of the mascarpone cream.
Tip: Don’t soak the cookies too long or they will disintegrate.
Assemble Layer 2.
Repeat the process: a layer of dipped ladyfingers, the remaining cherries, and the remaining mascarpone cream. Smooth the top with a spatula.
Tip: Grate a little dark chocolate between the layers for extra crunch.
Chill & Garnish.
Cover and refrigerate for at least 4-6 hours, ideally overnight. Just before serving, dust generously with cocoa powder and use a vegetable peeler to shave large chocolate curls over the top.
Tip: The longer it chills, the better the texture.
Tips for Success
- Use Cold Cream: Mascarpone should be room temp, but heavy cream must be cold to whip properly.
- Don’t Skip the Soak: Ladyfingers are dry sponges; they need that coffee to become cake-like.
- Authentic Flavor: If you can’t find Kirsch, you can use brandy or rum, but Kirsch gives that specific “Black Forest” taste.
- Drain Well: Wet cherries will make the filling soupy. Thicken that juice!
Variations & Substitutions
- Alcohol-Free: Swap Kirsch for cherry juice or a drop of almond extract. Use decaf coffee if needed.
- Chocolate Cream: Mix 1/4 cup cocoa powder into the mascarpone cream for a “double chocolate” version.
- Cake Base: Instead of ladyfingers, use cubes of chocolate sponge cake or brownies for a richer dessert.
What to Serve With It
- Espresso: A shot of hot espresso contrasts beautifully with the cold dessert.
- Fresh Berries: Serve with fresh cherries or raspberries on the side.
- Dessert Wine: A glass of Port or a sweet Riesling pairs well.
Storage
- Fridge: Keeps well for up to 3 days in the refrigerator.
- Freezer: Not recommended as the texture of the cheese and cherries can change upon thawing.
Nutrition Facts
(Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Fat | 30g |
| Carbs | 38g |
| Protein | 6g |
| Sugar | 25g |
Common Mistakes to Avoid
- Over-soaking Cookies: This leads to a mushy, watery tiramisu. A quick “in and out” dip is all you need.
- Warm Cherries: Putting warm cherry sauce on mascarpone will melt the cheese instantly. Cool it down!
- Soupy Cream: Overbeating the mascarpone can make it separate and turn liquid. Stop as soon as it’s combined.
FAQ
Can I use fresh cherries?
Yes! Pit them and cook them down with sugar and a splash of water until soft, just like the canned version.
Is it safe to eat raw eggs?
This recipe is egg-free (unlike traditional tiramisu which uses raw yolks), so it is safe for everyone!
Can I make individual cups?
Absolutely. Layer the ingredients into mason jars or wine glasses for elegant single servings.
Conclusion
This Black Forest Tiramisu is a sophisticated crowd-pleaser that looks like a lot of work but comes together easily. The blend of bitter coffee, sweet cream, and tart boozy cherries is truly unforgettable. If you loved this, try my Cowboy Butter Chicken Linguine Recipe next for the traditional experience
Black Forest Tiramisu Recipe
Indulge in the luxurious fusion of Black Forest cake and Tiramisu with layers of rich chocolate, velvety cream, and a hint of cherry liqueur, creating a delightful symphony of flavors and textures.
Ingredients
- 3.5 oz dark chocolate, finely chopped
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup cherry liqueur (Kirsch)
- 1 cup cooled espresso
- 1/4 cup sugar
- 24 ladyfinger cookies
- Fresh cherries, pitted and halved for garnish
- Dark chocolate shavings for garnish
- Cocoa powder for dusting
Directions
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Begin by melting the dark chocolate and allowing it to cool slightly. In a bowl, combine the mascarpone cheese, heavy cream, sugar, and vanilla extract. Beat until smooth and creamy. Gently fold in the melted chocolate and cherry liqueur until well combined.
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In a shallow dish, mix the cooled espresso, cherry liqueur, and sugar. Dip each ladyfinger into the mixture briefly to soak them without making them soggy. Arrange a layer of soaked ladyfingers at the bottom of your serving dish.
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Spread a generous layer of the chocolate mascarpone cream over the soaked ladyfingers. Top with a few halved cherries and a sprinkle of dark chocolate shavings. Repeat the layers until you reach the top of the dish, finishing with a dusting of cocoa powder.
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Refrigerate the Black Forest Tiramisu for at least 4 hours or overnight to allow the flavors to meld together. Before serving, garnish with fresh cherries and additional chocolate shavings for an elegant touch.
