This recipe for Tiramisu has evolved from the original following the gift of Cherries in Kirsch. It is essentially a chocolate and cherry version of the classic. It incorporates 3 egg yolks, which make it a richer dessert, but are not essential if you prefer not to use raw eggs. We also make our own 2 egg chocolate sponge cake as we don’t like the texture of soaked boudoir biscuits. It is best if made a day before as the flavours mature. We love it and now you can too. enjoy!
Link to measurement conversion chart
This recipe serves 6 - 8 and looks great if assembled and served in individual wine glasses.
Ingredients
- 3 egg yolks – optional
- 75g Caster sugar
- 100ml of Kirsch plus another good splash!
- 1 x 425g tin Pitted Black Cherries
- 500g Mascarpone
- 200g Creme Fraiche
- 20 boudoir biscuits – we make a 2 egg chocolate sponge, it has a better texture
- 25g plain chocolate grated
You will also need
- 2 mixing bowls
- An electric whisk
- a grater for your chocolate
- 1 large serving bowl for one large dessert or 6 – 8 wine glasses depending upon the size of your glasses and the number of desserts you want to create
Method
- Separate the cherries from the syrup, saving the syrup.
- Using a large bowl beat the egg yolks and caster sugar together until pale and thick
- Add the mascarpone and beat until smooth then incorporate the fromage fraise and drained cherries then add a good splash of kirche liquor
- Mix together the Kirche and syrup from the cherries.
- Dip half the boudoir biscuits into the cherry liquid and arrange in the bottom of the serving bowl
- Spoon over half the mascarpone mix and sprinkle half the grated chocolate evenly over the top
- Repeat to form a second layer – then lick the mascarpone spoon, chefs treat!
- Cover and refrigerate for 2 hours or more, this improves the flavour
Serving suggestions and variations
- If you don’t consume alcohol miss out the liquor and add a slug of cherry syrup to the mascarpone mix instead.
- If you don’t like to eat raw eggs, leave them out.
- Replace the kirche with a chocolate liquor for a more choclaty version
- Miss out the cherry and kirche elements and add your favourite fruit liquor and a suitable flavoured fruit juice instead. Stir some fruit into the mascarpone mix as well if you like or layer it in on top of the sponge cake. Raspberries and peaches work well.
- I recommend the use of a proper sponge cake instead of boudoir biscuits. Use a flavoured or plain sponge following our basic Victoria sponge adapted to 2 eggs
Acknowledgements
Most Italian families have their own recipe for this wonderful dessert. A former colleague of mine, Claudine, attended an Italian cookery class and brought this in for us all to try. It was the start of a Tiramisu love affair! Our version has evolved in part from Claudine and in part from a BBC food recipe.
If you have enjoyed this recipe you might like to have a go at these too;
- If having some friends round try Asparagus Gallettes, either make one big one or several small ones as a starter
- Doing an Italian meal then our Carbonara A La Basevi Storecupboard makes a great main with a little twist
- Want a little mediteranean influence on your dinner plate then then have a go at our Mediteranean roasted Vegetables or Med Veg, any leftovers go well in a sandwich.
Happy eating!