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Baking dish filled with chocolate layered Black Forest Tiramisu, surrounded by fresh cherries and a red checkered cloth

Black Forest Tiramisu with Fresh Cherries

The best of two worlds: decadent and creamy tiramisu, and the rich bold flavours of Black Forest Torte all together in one dreamy dessert!
Course Dessert
Cuisine German, Italian
Keyword cherries, chocolate, kirsch, mascarpone
Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Servings 10

Ingredients

Chocolate Sponge Cake

  • 1/4 cup neutral oil like sunflower or grape seed oil
  • 1/4 cup water
  • 3 large egg yolks, the whites will be used below
  • 1 tsp vanilla extract
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 1/2 cup 80 g sweet rice flour
  • 1/2 cup 50 g GF oat flour
  • 1/4 cup 25 g dutch-process cocoa powder
  • 1 tbsp instant coffee granules
  • 1 1/4 tsp baking powder
  • 1/2 tsp fine sea salt
  • 6 large egg whites
  • 1/4 tsp cream of tartar

Black Forest Tiramisu

  • 1 1/2 cups strong-brewed coffee
  • 1/2 cup Kirsch, divided
  • 3 cups pitted and halved cherries
  • 1/4 cup granulated sugar
  • 10 ounces cold mascarpone, or 300 grams
  • 1 1/3 cups cold heavy cream
  • 1 tbsp granulated sugar
  • 1/2 tsp vanilla extract or paste
  • 1/8 tsp fine sea salt
  • 3 tbsp chopped or shaved bittersweet chocolate
  • fresh cherries on the stem for garnish

Instructions

Chocolate Sponge Cake

  1. Position a rack in the centre of the oven and preheat to 325ºF. Line the bottom of an 8-inch square cake pan with parchment paper and leave the sides un-greased. This will help the cake batter to grip the sides of the pan as it bakes, helping it to rise higher.
  2. In a large bowl, whisk together the oil, water, egg yolks, vanilla, and 1/2 cup of the sugar until combined.
  3. Place a mesh strainer over the bowl and sift the sweet rice and oat flours with the cocoa powder, baking powder, coffee granules and salt directly into the yolk mixture, using the back of a measuring cup or spoon to push the final bits through the strainer. The cocoa powder is prone to clumping so don't avoid this step. Whisk everything until very smooth.
  4. In the clean, dry bowl of a stand mixer fitted with the whisk, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add the remaining 2 tablespoons sugar and whip until the whites are glossy and just hold a firm peak when you remove the whisk attachment and turn it up, about 1–3 more minutes.

  5. Use a silicone spatula to fold 1/3 of the whipped whites into the batter. Gently fold in the remaining whites until just combined and no streaks remain. Immediately pour the batter into the prepared pan, and quickly but gently use an offset spatula to spread the batter into an even layer.

  6. Place the pan in the oven and bake until the cake springs back to the touch, and a toothpick inserted near the centre comes out clean, 25-40 minutes, depending on your oven. Remove to a rack and let cool completely in the pan.

  7. Use a small offset spatula or knife to loosen the sides of the cake. Turn out onto a cutting board and peel away the parchment paper. Turn right side up. At this point you can chill or even freeze the cake till needed.

  8. Cut the cake in half, then cut each section crosswise into 1/2 inch thick slices. You should get around 12 slices per section.

Black Forest Tiramisu

  1. Combine the sliced cherries with the granulated sugar and 2 tbsp Kirsch in a bowl. Let it all macerate till ready to assemble.
  2. Stir together the coffee and the remaining 6 tbsp Kirsch.
  3. In the bowl of a stand mixer fitted with the whisk, whip together the mascarpone, cream, sugar, vanilla, and salt until the mixture just holds firm peaks. This can also be made in advance along with the cake, stored in a sealed container in the fridge till needed.
  4. Using an 8- or 9-inch square serving dish or the equivalent with high sides, lay out half of the cake slices laid out flat to fit snugly in the bottom in one layer. Depending on the dish you are using, you may not be able to use all the slices.
  5. Drizzle with half of the coffee syrup. Spoon half of the macerated cherries over the cake layer. Spread half of the whipped mascarpone over the cherries.
  6. Repeat the layering process once more. Top the tiramisu with the chopped chocolate.
  7. Chill for 2 hours or more for the cake to take on the coffee Kirsch flavours, and the cream layer to settle into the cherries.
  8. When ready to serve, garnish with a good layer of the chopped chocolate, and top with the fresh cherries.

  9. See blog post for more details.

Recipe Notes

Tiramisu keeps well, refrigerated airtight, for up to 3 days.
As noted, the cake and the mascarpone cream can be made in advance. This dessert is best assembled in the morning if serving in the evening. This will ensure that the flavours will meld for optimum impact!
Depending on the size of your final serving dish, you may have a little cake leftover, snack on it while assembling!
Feel free to leave off the cherry garnish, but I do think it adds charm.

Feel free to use homemade or purchased cherry pie filling in the winter (see blog post for details)

Recipe inspired by Alanna's chocolate sponge cake, over at The Bojon Gourmet!