Black Forest Tiramisu
This small-batch cherry tiramisu is a refined twist on the classic, creamy, coffee-soaked, and finished with a vibrant cherry topping. Made with rich mascarpone, fresh cream, and chopped candied cherries folded directly into the cream, this version is lighter than traditional tiramisu but just as indulgent.
The sweet cream, gentle bitterness of coffee, sharp cherry compote, and dark chocolate finish make this a dessert that feels both nostalgic and elevated.
Why You’ll Love This Tiramisu
Small-Batch Friendly: Perfectly portioned using 230g mascarpone
No Egg Whites: Creamy, mousse-like texture without the fuss
Cherry-Forward: Candied cherries inside, cherry compote on top
Make-Ahead Dessert: Even better after chilling overnight
Ingredients
For the Cream Layer
230g mascarpone cheese
120 ml fresh cream, cold
2 egg yolks
45–50g caster sugar
6–8 candied cherries, finely chopped
For Assembly
120 ml strong coffee, cooled
8–10 ladyfingers (savoiardi)
For the Sour Cherry Compote
16 oz frozen sour cherries
3 tbsp granulated sugar
2 tsp lemon juice
1 tsp vanilla extract
To Finish:
Dark chocolate shavings
Cocoa powder (optional, for extra depth)
Method
Make the Sour Cherry Compote
Add the frozen sour cherries, granulated sugar, and lemon juice to a small saucepan.
Place over medium heat and bring to a boil, stirring frequently.
Reduce the heat to low and allow the mixture to simmer for 10–15 minutes, until slightly reduced and thickened.
Remove from the heat and stir in the vanilla extract.
Set aside and allow to cool completely before using as a topping for the tiramisu.
Whip the Cream
In a clean bowl, whip the cold fresh cream to soft peaks.
The cream should be light and pillowy, not stiff. Refrigerate until needed.
Prepare the Yolks
Whisk the egg yolks and caster sugar together until pale, thick, and creamy — about 2–3 minutes.
Add the Mascarpone
Gently mix the mascarpone into the yolk mixture until smooth and fully combined.
Carefully fold the whipped cream into the mascarpone mixture in two additions.
Once smooth, gently fold in the chopped candied cherries, distributing them evenly through the cream.
Assemble the Tiramisu
Pour the cooled coffee into a shallow bowl.
Quickly dip each ladyfinger into the coffee, no more than one second per side.
Arrange a layer of soaked biscuits in the base of a small dish or individual glasses.
Top with a layer of cherry mascarpone cream.
Repeat the layers, finishing with cream on top.
Chill
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the tiramisu to set and the flavours to develop.
Finish & Serve
Once chilled, spoon the cooled sour cherry compote generously over the top of the tiramisu.
Finish with dark chocolate shavings scattered across the surface.
Baking Tips
Use cold cream: Cold fresh cream whips better and gives a lighter texture.
Whip to soft peaks only: Over-whipped cream can make the tiramisu grainy.
Dip biscuits quickly: One second per side is enough, they soften as they chill.
Cool the compote fully: Warm cherry compote will melt the cream layers.
Chill before serving: At least 4 hours, overnight for best structure and flavour.
Frequently Asked Questions
Can I make this ahead of time?
Yes, it can be made up to 24 hours in advance. Add the cherry compote just before serving.
Can I use fresh cherries?
Yes, pit them first and simmer slightly longer if needed.
How long does it keep?
Up to 2 days refrigerated, covered.
Can I freeze it?
No, freezing affects the cream texture.
