Black Forest Tiramisu

4.17 from 6 votes

With layers of chocolate cake, a cherry juice soak, simmered, syrupy cherries, and a mascarpone cream, this Black Forest Tiramisu is perfect for any special occasion especially if you need to transport it!

Prep Time1 30

Cook Time45

Chilling6

Total Time8 15

Course: Afternoon Kaffee, Dessert

Cuisine: German, Italian

Keyword: black forest, cherries, mascarpone, tiramisu

Servings:

Calories: 476kcal

Equipment

half size baking sheet approximately 13"x18"
Deep Casserole Dish minimum 2.5" deep, 10" long and 8" wide (can be slightly bigger)

Ingredients

Chocolate Cake

2 eggs standard large
175 grams granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
100 grams full fat greek yogurt
90 grams oil neutral
50 grams milk
150 grams all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
35 grams cocoa powder plus 20 grams for dusting the top

Cherries

1 kilogram dark sweet cherries pitted, approximately 1150 grams with pits
75 grams granulated sugar
75 grams kirsch
200 grams tart cherry juice

Mascarpone Cream

4 egg yolks
80 grams granulated sugar
1 teaspoon vanilla extract
450 grams mascarpone
450 grams heavy cream

Instructions

Chocolate Cake

Preheat the oven to 350 F and place a rack in the center of the oven.
In a medium bowl add in the eggs, sugar, vanilla, salt, yogurt, milk and oil. Use an electric mixer to beat until smooth.
Pour in the flour, baking soda, baking powder, and sift in the cocoa powder. Use the mixer to beat once more until smooth.
Grease a baking sheet with a baking spray containing flour (optionally also lay down a sheet o parchment for extra security).
Scoop the cake batter onto the baking sheet and use a spatula to spread it out evenly.
Bake in the preheated oven for 20-25 minutes until fully baked and a toothpick comes out clean.
Remove the pan from the oven and place on a rack to cool for 5-10 minutes. Use a knife to loosen the cake from the edges of the pan if needed.
Lay a sheet of parchment on top of the cake followed by a cooling rack upside down. Holding on to the baking sheet, parchment, and cooling rack, flip the stack over so the cake can release and fall out of the baking sheet.
Leave to cool completely.

Cherry Filling

Rinse and pit the cherries. Cut them in half and add them into a large pan along with the sugar and kirsch.
Place over medium heat and simmer until the liquid becomes thick and syrupy. It will just bubble a little, then a lot, and then start to reduce. Stir the mixture frequently. You don't want the cherries to break down just soften.
Once cooked, remove from the heat and leave to cool completely. If you need them to cool quickly, pour onto a large baking dish and spread them out.

Mascarpone Cream Filling

In a large mixing bowl, whip together the egg yolks, sugar, salt, and vanilla. Whip on high until pale and thick. Scrape down the sides and bottom of the bowl.
Then add in the mascarpone and whip again until smooth.
Pour in the cold heavy cream and whip until soft peaks form.

Assemble

Trim the chocolate cake into two pieces that fit snuggly into the glass or ceramic dish.
Lay one layer into the bottom of the dish and use a brush or a ladle to soak with half of the cherry juice.
Spoon half of the simmered cherries over the chocolate cake.
Dollop half of the mascarpone cream over the cherries and spread carefully into an even layer.
Top with the second slice of cake and soak with the second half of the juice. Spoon on the second portion of simmered cherries. If there is still space in the dish, spoon on the remaining cream. However, if your dish is full, whip the cream a little more into medium stiff peaks and dollop it on top of the cherries so it holds its shape.
Smooth out the cream before laying a sheet of plastic onto the surface.
Place the dish into the fridge at least overnight.
Just before serving, remove the plastic and use a fine mesh sieve to dust the top with cocoa powder.
Use a metal spatula or serving spoon to scoop the cake out of the dish.
Keep leftovers in the fridge.

Notes

Tips for making a Black Forest Tiramisu

Be sure to grease your baking sheet with a baking spray that contains flour and if you are really worried, grease the pan first and then line it with parchment paper.
Be sure to level out the cake before baking because it is quite a thin cake and a slight difference can make a big difference.
If the cake gets stuck don't stress, we will be cutting it down so you should be able to cut it in half horizontally (hamburger style) and loosen the cake with a spatula. And if things really go wrong and it starts to break, you can always piece it together in the baking dish.
I don't recommend using frozen cherries because they tend to release a lot of extra moisture, not hold up while cooking, and just don't have as much flavor.
If you want to make this without alcohol, simply replace the kirsch with cherry juice!
I recommend using an electric mixer to whip the egg yolks and sugar and really whip them until they are pale and thick. This is possible by hand but will be challenging.
If you want to leave the egg yolks out, simply whip the mascarpone with sugar, vanilla and salt, and then add in the cream.
The cream is best if it is slightly under whipped. It should hold lines but not stiff peaks. That being said if you over fill your baking dish as I did, the top layer of cream will need to be whipped a bit more to hold it's shape without the edges of the pan to support.
Wait to assemble until the cake and cherries are completely cooled as they will melt the mascarpone cream.
This can be made days in advance and actually tastes best if it has sat for a day or two!
If cutting it into precise slices feels daunting, use a big serving spoon and scoop it out into bowls or glasses!

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