Indulge in the rich, festive flavours of this Chocolate and Cherry Tiramisu – a wonderfully decadent twist on the classic Italian dessert. With layers of soft sponge fingers soaked in a warming cherry syrup, smooth mascarpone cream and generous shavings of dark chocolate, it’s the perfect show-stopping dessert to round off your Christmas celebrations.
Whether you serve it up in one large dish for the whole table or make it into elegant individual portions, this delicious treat delivers the perfect balance of comfort and luxury. Make it the night before, let the flavours deepen, and enjoy a truly irresistible tiramusu with loved ones during the festive season.
Ingredients
Cherry compote:
1kg frozen dark sour cherries
200g caster sugar (plus 50g)
Zest and juice of one lemon
5tbsp marsala (or your preferred alcohol)
One shot of espresso
Mascarpone Cream:
500g mascarpone
750g double cream
Vanilla essence
4g salt
Assembly (for 20×30 serving dish):
1x 200g packet of sponge finger biscuits
200g dark chocolate (shaved using a peeler or grated)
Cocoa powder (for dusting)
Instructions
Cherry compote:
- Place the cherries, 200g sugar, zest and juice of one lemon in a pan on a medium heat and cook until the cherries have softened and the volume has reduced by half. Once the cherries have finished cooking, strain them through a sieve and keep the cooking juices.
- Place the juices back into the pan with 5tbsp of marsala, the espresso and 50g of caster sugar. Place this back on a medium heat and reduce it for 8-10 minutes until slightly syrupy.
Mascarpone Cream:
- Place the ingredients in a bowl and with an electric whisk, beat until soft peaks form – it will overbeat quickly so whisk on the slowest setting.
Assembly (for 20×30 serving dish):
- Begin the first layer by placing roughly half of the strained cherries at the bottom of the serving dish.
- Soak the sponge fingers (one at a time or they will dissolve too quickly) in the warm cherry syrup and place in an even layer on top of the cherries.
- Spoon half the mascarpone cream over the sponge fingers and sprinkle with half the shaved dark chocolate. Repeat this process again, finishing the top with the remaining half of the shaved dark chocolate and a dusting of cocoa powder.
- Leave in the fridge for at least 4-6 hours or ideally, overnight.
Then enjoy with your loved ones lucky enough to get a taste!
If you liked the recipe or have any questions at all, feel free to email us at
info@entcs.co.uk and we’ll be happy to help! Share your creations using our
#ENTCSCreations hashtag on
Instagram. Check out our other recipes by visiting
our Recipe tab.
