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Cherry Tiramisu Recipe

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★★★★★

4.4 from 137 reviews

This Cherry Tiramisu offers a delightful twist on the classic Italian dessert, combining rich mascarpone cream, coffee-soaked sponge fingers, and juicy cherries infused with Kirsch. Perfectly layered and decorated with dark chocolate and cocoa powder, this no-bake dessert is a luscious treat ideal for any occasion.

Ingredients

Scale

Creamy Filling

  • 600 ml Double cream (heavy cream, approx. 2½ cups)
  • 250 g Mascarpone at room temperature (approx. 1 cup)
  • 75 g Golden caster sugar (approx. ⅓ cup)
  • 2 tablespoons Kirsch (from a jar of cherries in Kirsch)
  • 1 teaspoon Vanilla extract

Sponge Filling

  • 200 ml Freshly brewed coffee, cooled (or 1½ tablespoons instant coffee dissolved in 200 ml boiling water)
  • 100 ml Kirsch (from a jar of cherries in Kirsch)
  • 250 g Sponge fingers (35–40 individual ladyfingers)

Decoration

  • 25 g Dark chocolate (for grating)
  • 1 tablespoon Cocoa powder (for sifting)
  • 36–40 Cherries from a jar of cherries in Kirsch, strained from their liquid

Instructions

  1. Prepare Creamy Filling: In a stand mixer bowl or large mixing bowl, combine double cream, mascarpone, golden caster sugar, 2 tablespoons of kirsch, and vanilla extract. Using the whisk attachment, beat on slow for 10 seconds until just combined, then increase speed to medium-high and continue beating until stiff peaks form. Scrape down the sides occasionally. Chill the mixture while preparing the next step.
  2. Prepare Sponge Filling: In a large dish, pour cooled coffee and add 100 ml kirsch, mixing well. Dip each sponge finger individually into the coffee and kirsch mixture, rolling it over four times and soaking each side for about 3 seconds to prevent sogginess. Arrange soaked sponge fingers over the base of your serving dish to create an even layer.
  3. First Layer Assembly: Evenly distribute 12 cherries on top of the sponge finger layer. Spread half of the creamy mascarpone mixture over the cherries and level it with a palette knife.
  4. Second Layer Assembly: Repeat the process with another layer of coffee and kirsch soaked sponge fingers, followed by another 12 cherries and the remaining mascarpone cream. Smooth the surface evenly.
  5. Decoration: Garnish the top with the remaining 12-16 cherries. Grate dark chocolate over the dessert and sift cocoa powder evenly on top for a rich finishing touch.
  6. Chill: Refrigerate the assembled tiramisu for at least 4 hours, but preferably overnight to allow flavors to meld and the dessert to set properly before serving.

Notes

  • When beating the cream and mascarpone, avoid overwhipping to prevent the mixture from breaking and turning grainy.
  • Soak the sponge fingers briefly to prevent them from becoming overly soggy and mushy.
  • You can use instant coffee if freshly brewed coffee is not available; just dissolve it in boiling water first and let it cool.
  • Kirsch adds a distinctive cherry flavor and slight alcoholic content; you may adjust or omit it according to preference or dietary restrictions.
  • This dessert is best served chilled, ideally after an overnight rest in the refrigerator for optimal flavor and texture.

Keywords: Cherry tiramisu, no-bake dessert, mascarpone dessert, coffee dessert, Kirsch, layered dessert, Italian dessert

Find it online: https://nayabaker.com/cherry-tiramisu-recipe/