Black forest tiramisu

The sponge

PREHEAT the oven to 180°C. Grease and line three 15 cm cake tins or 1 large rectangular cake tin.

SIFT all the dry ingredients together in one bowl. In a separate bowl, whisk together the wet ingredients.

GENTLY mix the wet ingredients with the dry ingredients, being careful not to overmix. Divide the batter between the prepared tins and bake in the oven for 22-25 minutes, or until a skewer comes out clean.

REMOVE from the oven and allow to cool for 15 minutes before turning out onto a wire rack. Cool completely.

Cherries

RINSE and pit the cherries. Cut them in half and add them into a large pan along with the sugar and brandy.

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.

Mascarpone cream

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.

ADD in the mascarpone and whip again until smooth.

POUR in the cold cream and whip until soft peaks form.

To assemble

TRIM the chocolate cake into two pieces.

LAY one layer into the bottom of the dish and use a brush or a ladle to soak with a bit of 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.

optional with sifted cocoa powder or chocolate shaving and enjoy!