Makes a 9" x 13" pan of Tiramisu. Number of servings is dependent on the size of the pieces.
Cherries are the ultimate fruit when it comes to desserts. Whether it's after a meal of rich roasted meats, or lighter, brighter fare - like seafood and chicken - a cherry dessert will pair effortlessly.
If you are looking for the ultimate in cherry desserts, you've stumbled upon the right recipe. This Black Forest Cheesecake Tiramisu is a show-stopping decadent and rich sweet treat you MUST try!
The Black Forest flavors of cherries, dark chocolate, whipped cream, and kirsch are uniquely presented using classic tiramisu techniques. The lady finger cookies are soaked in a cherry liquor syrup. Then decedent layers of 60% cacao ganache and a cheesecake custard are added.
When it comes to preparation of tiramisu, plan a bit of time to complete each component before assembly. Once assembled, the tiramisu can easily be stored in the freezer until ready to serve. Remember to take the tiramisu out of the freezer about 45 minutes to 1 hour before serving. Freezing also allows you to cut only what you need, and return the rest to the freezer for storing.
INGREDIENTS
1 1/2 pounds fresh whole cherries
About 40 dried lady fingers (also called Savoiardi cookies)
Cherry Syrup
1 cup tap water
1 cup sugar
1 Tbsp lemon juice
1/4 tsp salt
3 Tbsp kirsch (optional, but suggested)
1 Tbsp amaretto
Chocolate Ganache
10 oz 60% cacao chocolate, finely chopped
10 oz heavy cream
Cheesecake Custard
3 large egg yolks
1/4 cup granulated sugar
1/4 cup amaretto
16 oz cream cheese, room temperature
1 tsp vanilla extract
1/8 tsp almond extract
Pinch of salt
Whipped Cream
6 oz heavy cream
2 Tbsp powdered sugar
Garnish
3 Tbsp cocoa powder
6 oz 60% cacao chocolate, finely chopped
Whole fresh cherries
Directions:
Prep the cherries: Remove pits and stems. Chop the cherries into medium pieces. Set aside.
FOR CHERRY SYRUP:
In a medium sauce pan on medium-low heat, stir together water, sugar, 1/2 of the chopped cherries, lemon juice, and salt. Simmer and stir on medium-low heat until the sugar is dissolved, and the flavor and color from the cherries is extracted into the syrup, about 15 - 20 minutes. Remove from heat, stir in kirsch and amaretto. Strain syrup into bowl (reserve the cherries for serving). Set aside.
FOR GANACHE:
With a food processor or a sharp knife, finely chop chocolate. Place chocolate in a medium heat-proof bowl. In a small sauce pan over medium-low heat, stir heavy cream until scalding (extremely hot, but not quite boiling). Pour hot cream over chopped chocolate and set aside for about 3 to 5 minutes to allow the hot cream to melt the chocolate. With a whisk, whip ganache until smooth and thick, about 5 - 7 minutes. Set aside.
FOR CHEESECAKE CUSTARD:
In a medium sauce pan, fill with 1" - 2"of tap water. Set the sauce pan over medium-low heat, bring to a simmer.
In a stainless or tempered glass bowl, whisk together the egg yolks, sugar, and amaretto. Whisk until fully combined. Then place the bowl over the pan of simmering water (making sure the base of the bowl DOES NOT touch the water surface). Whisk vigorously and constantly over the simmering water until the mixture is thick, pale in color, and hot, about 7 to 9 minutes.
Take bowl off the pan of water, and continue whisking vigorously until the mixture cools slightly, about 1 minute. Set aside.
With an electric-mixer or hand-mixer, whip cream cheese with the vanilla, almond extract, and salt, about 30 - 60 seconds. Scrape down bowl. Beat in the cooled egg yolk mixture until smooth and thoroughly combined, about 3 - 4 minutes. Set aside.
FOR WHIPPED CREAM:
With an electric mixer or hand-mixer, whip heavy cream with powdered sugar until nearly stiff peaks (DO NOT OVERBEAT).
With a rubber spatula, fold 1/2 of the whipped cream mixture into the Chocolate Ganache. With a separate rubber spatula, fold the other half of the whipped cream into the Cheesecake Cream
ASSEMBLY:
Before assembling, make sure all the components are completed. You should have:
(1) Lady Fingers or Savoiardi Cookies
(2) 1/2 of the Chopped Cherries,
(3) Cherry Syrup (reserved cherries from syrup in a separate bowl)
(4) Chocolate Ganache
(5) Cheesecake Custard
In a 9 x 13-inch pan, lightly spray the bottom and sides with nonstick cooking spray. Line the bottom and sides with long pieces of plastic wrap or parchment paper. Leave significant hangover on the sides (These will be used as handles to lift the tiramisu out of the pan when it's time to serve).
Base Layer: Place half of the lady fingers in an even single layer. Evenly spoon (or ladle) HALF of the cherry syrup over the cookies. Spread half of the fresh chopped cherries over the lady fingers.
Second Layer: Evenly spread the chocolate ganache over the syrup-soaked cookies.
Third Layer: Place the other half of the lady fingers in an even single layer. Pour the remaining syrup over the the cookies. Spread the remaining fresh chopped cherries over the cookies.
Fourth Layer: Evenly spread the Cheesecake Custard over the top of the third layer.
Place a large piece of plastic wrap over the top, covering the entirety of the tiramisu. Lightly press down to seal plastic over the custard.
Place the tiramisu in the freezer for a minimum 6 hours, or in the refrigerator for a minimum of 12 hours, until cold and fully set. If frozen, let the tiramisu sit at room temperature for about 45 minutes - 1 hour before garnishing and serving. Lift tiramisu out of the pan using the plastic or parchment paper hangover pieces.
GARNISH & SERVE: Sift cocoa powder over the top of the tiramisu and then sprinkle top with finely chopped chocolate. Cut into desired sized pieces. Serve with both the reserved cherries from the syrup and fresh cherries.
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