This cherry tiramisu brings a festive twist to the beloved Italian classic dessert. We’ve layered homemade cherry jam through creamy mascarpone and coffee-soaked sponge fingers.
Fresh cherries add a pop of seasonal colour, making it an elegant choice for your Christmas dessert table.
Prepare this cherry tiramisu the day before, then simply top with whipped cream and cherries to serve.
Ingredients
Method
CHERRY JAM Combine the cherries and sugar into a small saucepan. Cook, stirring, for 5 minutes or until the cherries are glossy and start to soften. Dissolve cornflour and 1 tablespoon of water in a cup, stir into cherry mixture. Simmer, stirring, for about 5 minutes or until mixture thickens. Remove from heat, stir in lemon juice. Transfer to a small bowl and refrigerate until cold.
Combine coffee, Marsala and Kahlua in a medium shallow bowl.
Beat the egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (for about 4-5 minutes).
Fold the mascarpone and extra Marsala into the egg yolk mixture until just combined.
Beat egg whites and extra sugar in a clean bowl with an electric mixer until stiff peaks form. Gently fold egg white mixture into mascarpone mixture.
Dip the biscuits, one at a time, for 1-2 seconds only, into coffee mixture and arrange half the biscuits snugly into the base of a 3-litre trifle dish.
Spoon half the mascarpone mixture over the biscuits. Spoon over half the Cherry Jam. Repeat with remaining biscuits, mascarpone mixture and Cherry Jam. Cover, refrigerate for 6 hours or overnight.
Just before serving, pipe or dollop over whipped cream and dust with sifted cocoa. Decorate with the fresh cherries.
How far in advance can you make cherry tiramisu?
Make the cherry tiramisu a day or two ahead up to step 7. Decorate with whipped cream, cocoa powder and fresh cherries just before serving.
