Any Italian proud of their country’s cuisine and is probably throwing up their hands in horror right about now. Oh well. You can’t please everyone, I suppose. Right? This Black Forest »Tiramisu« draws heavy inspiration from the Italian classic, though ultimately, it doesn’t have all that much in common with it. Still, I’m sticking with the name, thought. Calling it »layered dessert with mascarpone cream, cherries, and chocolate« just doesn’t sound quite as sexy…
The working title for this dessert was initially »Black Forest Tiramisu in a Bucket without Kirschwasser«. Not really any better. Actually worse, I’d say. But preparing it in such an enormous glass container just tempted me to bring the »bucket« idea into the mix… even though no actual bucket was involved in preparing this dessert.
Anyway. I’m not entirely sure what I was thinking with this dessert. I wanted to make something delicious. Something like a tiramisu and incorporate some cherries because it’s cherry season right now. That much was clear. As for why it ended up in this rather unusual format… I have no idea. I probably had a multi-layered trifle in the back of my mind.
Making a trifle wouldn’t have been a bad idea, actually. Creating distinct layers with the cream, ladyfingers, and cherry compote… but for an interesting trifle you need a bit more. If you take a look at my Summer Trifle with Cherries & Mango, you’ll see what I mean. You can clearly distinguish the different layers there, and the glass was filled right to the brim – unlike this tiramisu, which filled the glass container somewhat half-heartedly.
Oh well. Visuals don’t really affect the taste, after all. The Black Forest Tiramisu was – and is – definitely delicious. Next time, however, I’ll likely use a different container. Maybe the baking dish I usually use for tiramisu. That’s also much easier to transport than a giant, half-full glass container…
Classic Tiramisu vs. an egg-free version
Unlike our Lemony Tiramisu Version, this recipe uses raw egg yolks. Something you would use for a classic version as well. If you want to avoid raw eggs for safety reasons (salmonella is a concern, especially for pregnant women or small children), you can alternatively whisk the egg yolks with sugar over a hot water bath. While this takes a bit longer, it makes the cream safer to eat.
Why is there yogurt in the cream?
You won’t typically find Greek yogurt alongside mascarpone in classic tiramisu recipes. Here, however, it adds a pleasant tang that balances out the sweetness of the cream, amaretto, and cherry compote. It also makes the cream a bit lighter and less heavy – a welcome change when using a mountain of mascarpone in a recipe.
Using fresh or frozen cherries – does it make a difference?
Basically, both options work well for the compote. Frozen cherries are a handy shortcut because they are usually sold already pitted. No matter which cherries you use, don’t let the compote simmer for too long, or the cherries will fall apart and turn mushy.
Even though we love a classic tiramisu, experimenting and trying new things is just fun. Our Tiramisu Crêpe Cake is a great example of this. In terms of taste, it comes close to the original, though the presentation is quite a bit different from what you’d typically expect from a tiramisu, right?
To bring up that bucket again, the XXL glass is perfect for trifles. Trifles like our Summer Trifle with Cherries & Mango. If I had doubled the tiramisu recipe here, the fact that the glass is huge probably wouldn’t have been noticeable. But then I would have had to invite the whole family plus the entire neighborhood just to make sure nothing went to waste… Maybe I should just use the thing as a vase from now on?
INGREDIENTS / ZUTATEN
(10 servings)
For the cherry compote:
18 oz. (500g) cherries (fresh or frozen), pitted
1 oz. (30g) cornstarch*
2 tbsp. sugar (fine)*
6.8 fl. oz. (200ml) cherry juice
1 dash of lemon juice
For the tiramisu:
6.8 fl. oz. (200ml) espresso or strong coffee, freshly brewed
1.7 fl. oz. (50ml) Amaretto*
4 medium egg yolks
3.5 oz. (100g) sugar (fine)*
18 oz. (500g) mascarpone
5.3 oz. (150g) Greek yogurt
approx. 11 oz. (300g) ladyfingers*
grated chocolate for decorations
fresh cherries for decorations (optional)
(für 10 Portionen)
Für das Kirschkompott:
500g Kirschen (frisch oder TK-Früchte), entsteint
30g Speisestärke*
2 EL Zucker (fein)*
200ml Kirschsaft
1 Spritzer Zitronensaft
Für das Tiramisu:
200ml Espresso oder starker Kaffee
50ml Amaretto*
4 Eigelb (M)
100g Zucker (fein)*
500g Mascarpone
150g griechischer Joghurt
etwa 300g Löffelbiskuit*
geraspelte Schokolade für die Dekoration
einige frische Kirschen für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. When using fresh cherries, wash and dry them first, then pit them. Allow frozen cherries to thaw for some time.
2. Mix a small amount of the cherry juice with the cornstarch and sugar. Add the rest of the juice to a saucepan, add a dash of lemon juice and bring to a boil. Add the cornstarch mixture and stir in. Let everything bubble for a moment while stirring constantly – you want the juice to thicken nicely. Next, add the cherries and let everything simmer at reduced heat while stirring constantly. You want the cherries to get softer, but not mushy. When done, remove the saucepan from the heat and let the compote cool down completely.
3. Brew some espresso or strong coffee, mix in the Amaretto, and let it cool down completely.
4. Add the egg yolks and sugar to a large bowl and mix until very light and fluffy. You want the mixture to increase considerably in volume. Combine mascarpone and yogurt, then add it to the bowl and mix in.
5. Line a large trifle glass or baking dish with a layer of ladyfingers. You might need to break/cut some ladyfingers so they fit snugly next to each other. The layer should have as few gaps in between as possible.
6. Drizzle about 1/3 of the espresso mixture on the ladyfingers, then spread about 1/4 of the mascarpone cream on top and smooth it out to create an even layer. Next, spread about 1/3 of the cherry compote on the cream. Repeat this process two times more – ladyfingers, espresso, cream, and cherries – the last layer should be mascarpone cream. Place the tiramisu in the fridge for at least 3-4 hours.
7. Before serving, decorate the tiramisu with grated chocolate and fresh cherries. We always place the glass with a big spoon and some bowls in the middle of the table so everyone can help themselves.
1. Wer frische Kirschen verwendet, sollte sie erst waschen, trocknen und dann entsteinen. TK-Kirschen antauen lassen.
2. Etwas Kirschsaft mit Stärke und Zucker verrühren. Den Rest des Saftes mit einem Spritzer Zitronensaft in einen Topf geben und einmal aufkochen lassen. Die Stärkemischung dazugeben und in den Saft einrühren. Einen Moment köcheln/blubbern lassen, bis der Kirschsaft angedickt hat. Die Kirschen dazugeben und bei leicht reduzierter Hitzezufuhr unter ständigem Rühren so lange köcheln lassen, bis die Kirschen weich geworden sind – sie sollten allerdings nicht matschig werden. Den Topf vom Herd ziehen und das Kompott komplett abkühlen lassen.
3. Den Espresso/Kaffee aufbrühen, mit dem Amaretto vermischen und dann abkühlen lassen.
4. Die Eigelbe mit dem Zucker in eine große Schüssel geben und dann hell und luftig aufschlagen – die Masse sollte ordentlich Volumen bekommen haben. Mascarpone und Joghurt kurz verrühren und dann zur Schüssel dazugeben – alles gut verrühren.
5. Ein großes Glas für Trifles oder eine Auflaufform mit einer Lage Löffelbiskuit auslegen. Was nicht passt, sollte passend gemacht werden. D.h., es müssen ggf. einige Löffelbiskuit zurechtgeschnitten oder zerbrochen werden. Es sollte eine Schicht mit möglichst wenigen Lücken entstehen.
6. Die Löffelbiskuits mit etwa 1/3 der Espresso-Mischung beträufeln, dann etwa 1/4 der Mascarpone-Creme vorsichtig darauf verteilen und zu einer glatten Schicht verstreichen. Als Nächstes etwa 1/3 des Kirschkompotts auf der Creme verteilen. Den Prozess noch zweimal wiederholen – Löffelbiskuit, Espresso-Mischung, Creme und Kirschen – die letzte Schicht sollte Mascarpone-Creme sein. Das Tiramisu für mindestens 3-4 Stunden in den Kühlschrank stellen.
7. Vor dem Servieren das Tiramisu mit geraspelter Schokolade und frischen Kirschen dekorieren und dann mit einem großen Löffel und kleinen Servierschüsseln auf den Tisch stellen, damit sich jeder bedienen kann.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Black Forest Tiramisu
- Prep Time: 00:10
- Cook Time: 00:00
- Total Time: 04:00
- Yield: 10 1x
- Category: Dessert
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
Tiramisu is delicious and loved by many – this is the »German« version of the classic Italian dessert: Black Forest Tiramisu! The perfect sweet treat in summer!
Ingredients
For the cherry compote:
18 oz. (500g) cherries (fresh or frozen), pitted
1 oz. (30g) cornstarch*
2 tbsp. sugar (fine)*
6.8 fl. oz. (200ml) cherry juice
1 dash of lemon juice
For the tiramisu:
6.8 fl. oz. (200ml) espresso or strong coffee, freshly brewed
1.7 fl. oz. (50ml) Amaretto*
4 medium egg yolks
3.5 oz. (100g) sugar (fine)*
18 oz. (500g) mascarpone
5.3 oz. (150g) Greek yogurt
approx. 11 oz. (300g) ladyfingers*
grated chocolate for decorations
fresh cherries for decorations (optional)
Instructions
1. When using fresh cherries, wash and dry them first, then pit them. Allow frozen cherries to thaw for some time.
2. Mix a small amount of the cherry juice with the cornstarch and sugar. Add the rest of the juice to a saucepan, add a dash of lemon juice and bring to a boil. Add the cornstarch mixture and stir in. Let everything bubble for a moment while stirring constantly – you want the juice to thicken nicely. Next, add the cherries and let everything simmer at reduced heat while stirring constantly. You want the cherries to get softer, but not mushy. When done, remove the saucepan from the heat and let the compote cool down completely.
3. Brew some espresso or strong coffee, mix in the Amaretto, and let it cool down completely.
4. Add the egg yolks and sugar to a large bowl and mix until very light and fluffy. You want the mixture to increase considerably in volume. Combine mascarpone and yogurt, then add it to the bowl and mix in.
5. Line a large trifle glass or baking dish with a layer of ladyfingers. You might need to break/cut some ladyfingers so they fit snugly next to each other. The layer should have as few gaps in between as possible.
6. Drizzle about 1/3 of the espresso mixture on the ladyfingers, then spread about 1/4 of the mascarpone cream on top and smooth it out to create an even layer. Next, spread about 1/3 of the cherry compote on the cream. Repeat this process two times more – ladyfingers, espresso, cream, and cherries – the last layer should be mascarpone cream. Place the tiramisu in the fridge for at least 3-4 hours.
7. Before serving, decorate the tiramisu with grated chocolate and fresh cherries. We always place the glass with a big spoon and some bowls in the middle of the table so everyone can help themselves.
Notes
Make something amazing in the kitchen!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
