Black Forest Tiramisu (German × Italian)

Method

1. Drain the cherries over a bowl to catch the juice, and set aside 1 cherry per serving for decorating. In a small pan, stir part of the juice (about three fifths) with the sugar and cornflour until smooth before turning on the heat. Bring to the boil over medium heat, stirring, then keep stirring for 1 min, until thickened. Turn off the heat, fold in the cherries and let it cool completely.

   Add in this stepJarred sour (morello) cherries, drained 160 gJuice from the cherry jar 72 mlSugar 10 gCornflour (cornstarch) 10 g

   medium heat

2. Mix the remaining cherry juice with the kirsch in a shallow dish to make the dipping syrup.

   Add in this stepJuice from the cherry jar 48 mlKirsch (cherry brandy) 20 ml

3. Whisk the cold mascarpone, cream, icing sugar and vanilla with an electric mixer for 2 min, until it holds soft peaks. Stop there: overbeaten mascarpone turns grainy and splits.

   Add in this stepMascarpone, chilled 125 gWhipping cream, well chilled 100 mlIcing sugar 30 gVanilla extract ½ tsp

4. Dip each ladyfinger into the syrup for just 1 second per side and lay them in a single layer in a 15×10 cm dish or glass. Spoon over half the compote, then half the cream, and sprinkle with half the grated chocolate. Repeat with dipped ladyfingers, the rest of the compote and the rest of the cream, then smooth the top.

   Add in this stepSavoiardi (ladyfingers) 8Dark chocolate, finely grated 15 g

5. Cover and refrigerate for at least 4 h. Just before serving, dust with cocoa through a fine sieve, sprinkle with the remaining chocolate and top with the reserved cherries.

   Add in this stepUnsweetened cocoa powder 2 tspDark chocolate, finely grated 15 g