Deep, sumptuous layers of soft, pillowy whipped cream and mascarpone in between cherry kirsch and coffee-soaked sponges, layered with chocolate and cherries, this recipe will give you a truly amazing Cherry Tiramisu 🍒 dessert.
Is it just me, or does everyone remember their first tiramisu? Back in the day, my sister had a genuine Italian boyfriend (it was all rather a novelty), and he introduced us to the miracle that is this wonderful Italian dessert.
It immediately took the hot spot as my favourite dessert of all time and has always remained so.
However, having made many tiramisus over the years I felt it was time to change it up a bit.
So I thought...
Coffee + Cherries + Dark Chocolate + Cream + Sponge = DESSERT PERFECTION!
I mean how can that equation 👆 possibly fail??!
This is a very easy Cherry Tiramisu, that literally takes minutes to assemble.
Enjoy!
Black Forest Pavlova anyone?
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Why Make This Cherry Tiramisu?
Quick and easy ✔️
Please-all dessert ✔️
A boozy Kirsch twist ✔️
Cherry + dark chocolate perfection ✔️
Ingredients and Substitutions
Double (heavy) cream: is beaten with our mascarpone to produce a light, pillowy cream filling for our Cherry Tiramisu.
Mascarpone: this is an Italian cream cheese and a real must for proper tiramisu. It has a softer and more velvety texture than normal cream cheese and blends perfectly with beaten cream.
Golden caster (superfine) sugar: to sweeten our cream and mascarpone. You can use white caster sugar instead, I just like using golden as it has a slight caramel flavour.
Vanilla extract: just to give a slight hint of vanilla sweetness to our cream filling.
A jar of Cherries in Kirsch: we use the Kirsch for dipping our sponge fingers and we also mix some into our cream topping. The cherries are drained and dotted throughout our Cherry Tiramisu.
Instant coffee: any instant coffee will be fine, we dissolve it in boiling water first. I have also used filter coffee.
Sponge fingers (ladyfingers): these are dried sponges, we rehydrate them in kirsch and coffee.
Dark chocolate: grated between our cream layers as an extra layer of decadence.
Cocoa powder: this is the traditional topping for a tiramisu, so we use it along with some grated dark chocolate to decorate our Cherry Tiramisu.
Instructions
See end of post RECIPE CARD for precise quantities and instructions.
Dissolve your instant coffee in your boiling water and leave it to cool. Once your coffee has cooled mix in your kirsch.
Whilst you wait for your coffee and kirsch to cool, add your double cream, mascarpone, sugar, vanilla extract and 2 tablespoons of kirsch from your jar of Cherries in Kirsch to your large mixing bowl and beat together until the mixture forms stiff peaks.
Then take one sponge finger (ladyfinger) at a time and roll them into your coffee/kirsch liquid for about 4 rotations, then leave them for about 3 seconds on each side to be sure they absorb enough liquid to rehydrate them, then place them onto the base of your serving dish.
Dot about 12 of your cherries over your soaked sponge fingers.
Then, take half of your cream mixture and spread it over your soaked sponge fingers and cherries.
Grate dark chocolate over the top, not too much, just a layer is enough.
Repeat with another layer of soaked sponge fingers, cherries and cream topping.
Decorate the top of your Cherry Tiramisu with the remainder of your cherries, a grating of dark chocolate and sprinkle over your cocoa.
Refrigerate for at least 4 hours before serving.
Top Tips
- It is best to strain your cherries from the kirsch and give them a little squeeze to release any excess liquid, that way your cherries will not leak liquid into your cream and you will have plenty of kirsch for your sponge fingers.
- Your cream and mascarpone will easily overbeat, it is best to check regularly to see if the mixture has reached the stiff peak stage and stop immediately when it has.
- If you can, try to use a good coffee. It is such a vital flavour component to a good Cherry Tiramisu.
- You may find it easier to mix your coffee/kirsch and then split it into two halves. That way you will know how much liquid you have per sponge layer. Pour any excess liquid over your sponges.
- Try not to soak your sponge fingers for too long, you want them with a little sponge still remaining in the centre.
- Your chocolate will have a tendency to melt whilst grating, therefore I advise to grate straight onto your Cherry Tiramisu rather than grating in advance.
Variations
Fresh cherries work very well if you do not have cherries in kirsch. Simply take 200 grams of cherries, stone them and chop them up then spread two thirds over both layers of sponge fingers and use the rest to decorate the top.
For an almond tiramisu use 2 teaspoons of Disarrono instead of kirsch in your cream topping and 2 tablespoons in with your coffee to soak your sponge fingers. Decoarte with flaked almonds and cocoa powder.
Storage
Cherry Tirasimu should be covered and refrigerated as it is made with fresh cream and mascarpone.
It should be consumed within 2-3 days. If your cream or mascarpone has a sell-by date then your tiramisu needs to be eaten by that date.
Did you try this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card below.
FAQ
In order to ensure that your sponge fingers soften and your cream and mascarpone mixture set, refrigerate your tiramisu for 4-12 hours.
A traditional Italian tiramisu is made with egg yolk. This gives the filling a yellowy tinge, rich flavour and a thicker texture. However, using raw eggs does present a salmonella risk therefore I recommend choosing a recipe that involves cooking the eggs such as this recipe or a recipe such as my Cherry Tiramisu which cuts out eggs entirely.
Linked Recipes
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📖 Recipe
Cherry Tiramisu
Here's what you'll need...
- Dish sized 23 x 23 cm
- Large dish
Ingredients you'll need...
Creamy Filling
- 600 ml Double cream (US = heavy cream = 2½ Cups)
- 250 g Mascarpone at room temperature (US = 1 Cup)
- 75 g Golden caster sugar (US = ⅓ Cup)
- 2 tablespoon Kirsch (from a jar of Cherries in Kirsch)
- 1 teaspoon Vanilla extract
Sponge Filling
- 200 ml Freshly brewed coffee (or 1½ tablespoons of instant coffee dissolved in 200ml boiling water) left to cool
- 100 ml Kirsch (from a jar of Cherries in Kirsch)
- 250 g Sponge fingers or 35-40 individual fingers (US = ladyfingers)
Decoration
- 25 g Dark chocolate
- 1 tablespoon Cocoa powder
- 36-40 Cherries from a jar of Cherries in Kirsch strained from their liquid
Here's what we do...
(Please read the Notes section below first)
Creamy Filling
- Add your double (heavy) cream, mascarpone, golden caster sugar, 2 tablespoons of kirsch and your vanilla extract into your stand mixer bowl (or large mixing bowl).
- Add the whisk attachment to your mixer and begin to beat, on slow setting for the first 10 seconds, until it all just starts to combine.
- Turn your mixer setting up to medium-high and continue to beat until stiff peaks form. These peaks should hold their own shape. Stop and check the progress of the mixture regularly to prevent overbeating. Scrape your bowl down with your spatula to ensure all ingredients are totally mixed together.
- Refrigerate whilst you complete the next stage of your Cherry Tiramisu.
Sponge Filling
- Pour your cooled coffee mixture into your large dish.
- Add your kirsch and mix together.
- Taking one sponge finger at a time, dip into your coffee and kirsch mixture and roll over 4 times, then leave to soak for 3 seconds on each side.
- Place into your serving dish so that all over base is covered.
- Take 12 cherries and dot them evenly over the top of your sponge fingers.
- Spread over half of your cream and mascarpone mixture and level out with your knife or small palette knife.
- Repeat with another layer of coffee/kirsch soaked sponge fingers, cherries and then another cream layer.
Decoration
- Decorate with another 12 cherries and a grating of chocolate.
- Sift over your cocoa powder.
- Refrigerate for at least 4 hours, but preferably overnight.
Supporting Notes
- It is best to strain your cherries from the kirsch and give them a little squeeze to release any excess liquid, that way your cherries will not leak liquid into your cream and you will have plenty of kirsch for your sponge fingers.
- Your cream and mascarpone will easily overbeat, it is best to check regularly to see if the mixture has reached the stiff peak stage and stop immediately when it has.
- If you can, try to use a good coffee. It is such a vital flavour component to a good Cherry Tiramisu.
- You may find it easier to mix your coffee/kirsch and then split it into two halves. That way you will know how much liquid you have per sponge layer. Pour any excess liquid over your sponges.
- Try not to soak your sponge fingers for too long, you want them with a little sponge still remaining in the centre.
- Your chocolate will have a tendency to melt whilst grating, therefore I advise to grate straight onto your Cherry Tiramisu rather than grating in advance.
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