• If you love tiramisu then you’ll enjoy this decadent twist on the classic Italian dessert with these double chocolate tiramisùs with brandy-soaked cherries.  The addition of cherries soaked in brandy infuses each bite with a burst of boozy sweetness that perfectly complements the bittersweet chocolate.

    This dessert has always been a favourite of mine because it’s more than just a sweet treat— the flavours of tiramisu carries a sense of indulgence and warmth. Whether enjoyed at the end of a meal or shared with loved ones, its timeless elegance makes it a go-to dessert for any occasion.

    Plus, who can resist the combination of chocolate and cherries? It’s the perfect dessert for chocolate lovers seeking an elevated treat.

    Double chocolate tiramisùs with brandy-soaked cherries

    Serves: 6
    Cooking Time: 45 mins + 2 hrs, to chill

    Ingredients

    • CHOCOLATE MASCARPONE LAYER

    • 4 egg yolks
    • 100g castor sugar
    • 2 x 80g slabs dark chocolate, melted
    • 2 x 250g tubs mascarpone, at room temperature
    • 2 tsp vanilla essence
    • pinch salt
    • 250ml (1 cup) thick/double thick cream, lightly whipped
    • BRANDY-SOAKED CHERRIES

    • 1 x 425g tin pitted black cherries, drained + extra, to decorate (optional)
    • 2 tbsp brandy
    • BISCUIT LAYER

    • 1 cup hot strongly brewed coffee
    • 3 tbsp cocoa powder
    • 2 tbsp castor sugar
    • 100g boudoir (ladyfinger) biscuits
    • whipped cream, to serve
    • milk chocolate shavings, to serve

    Instructions

    1

    For the chocolate mascarpone layer, add the egg yolks and 100g castor sugar to a glass bowl, set the bowl over a pot of simmering water (do not let the base of the bowl touch the water below it) and cook, whisking continually, until the mixture is pale and thick, 5 – 10 minutes. Remove from heat and stir in the melted dark chocolate to combine well.

    2

    Add the mascarpone to a large bowl and mix very gently with a wooden spoon to smooth it out. Add the vanilla essence, salt and chocolate-egg yolk mixture, and gently mix to combine (be gentle to avoid the mascarpone splitting). Gently fold in the whipped thick/double thick cream and place it in the fridge, covered with cling film, 1 hour.

    3

    While the chocolate mascarpone chills, make the brandy-soaked cherries by placing them in a small bowl and adding the brandy. Allow to soak at room temperature, stirring occasionally, to make sure the brandy coats all of the cherries.

    4

    For the biscuit layer, combine all of the ingredients, except the biscuits, in a large bowl. Layer your tiramisùs by spooning a layer of the chocolate mascarpone mixture into the bases of 6 dessert glasses. Add the biscuit layer by briefly dipping a boudoir (ladyfinger) biscuit in the coffee mixture (break the biscuits in half for smaller dessert glasses) and add a soaked biscuit layer to each glass. Top with a few cherries and another layer of the mascarpone chocolate. Cover the glasses with cling film and refrigerate, at least 2 hours. Serve with a dollop whipped cream, milk chocolate shavings and extra cherries, if desired.

    ALSO SEE: Tiramisu cupcakes

    Tiramisu cupcakes

    Recipe and styling by Claire Ferrandi 
    Assisted by Nomvuselelo Mncube
    Photograph by Dylan  Swart

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