It is such a vital flavour component to a good Cherry Tiramisu. 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.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.Refrigerate for at least 4 hours before serving. Repeat with another layer of soaked sponge fingers, cherries and cream topping.ĭecorate the top of your Cherry Tiramisu with the remainder of your cherries, a grating of dark chocolate and sprinkle over your cocoa. Grate dark chocolate over the top, not too much, just a layer is enough. Then, take half of your cream mixture and spread it over your soaked sponge fingers and cherries. 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.ĭot about 12 of your cherries over your soaked sponge fingers. 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. Once your coffee has cooled mix in your kirsch. See end of post RECIPE CARD for precise quantities and instructions.ĭissolve your instant coffee in your boiling water and leave it to cool. Sponge fingers (ladyfingers): these are dried sponges, we rehydrate them in kirsch and coffee.ĭark chocolate: grated between our cream layers as an extra layer of decadence.Ĭocoa powder: this is the traditional topping for a tiramisu, so we use it along with some grated dark chocolate to decorate our Cherry Tiramisu. Instant coffee: any instant coffee will be fine, we dissolve it in boiling water first. The cherries are drained and dotted throughout our Cherry Tiramisu. Vanilla extract: just to give a slight hint of vanilla sweetness to our cream filling.Ī jar of Cherries in Kirsch: we use the Kirsch for dipping our sponge fingers and we also mix some into our cream topping. You can use white caster sugar instead, I just like using golden as it has a slight caramel flavour. Golden caster (superfine) sugar: to sweeten our cream and mascarpone. It has a softer and more velvety texture than normal cream cheese and blends perfectly with beaten cream. Mascarpone: this is an Italian cream cheese and a real must for proper tiramisu. Cherry + dark chocolate perfection ✔️ Ingredients and Substitutionsĭouble (heavy) cream: is beaten with our mascarpone to produce a light, pillowy cream filling for our Cherry Tiramisu.
0 kommentar(er)
