Tiramisu is awesome, so why mess with it? Because a change is as good as coming up with a new way to cook cherries and Percol coffee asked me to write and shoot some new recipes using their new Fusions range. How could I resist?
Like skinning a particularly knobbly potato, there are loads of different ways to make a tiramisu, so I called in my reinforcements (AKA Daniela – my childhood Sicilian-English-Australian friend who used to run one of the best Italian restaurants on Sydney’s Northern Beaches).
Dani generously shared with me her egg-free concoction, which I embellished to my liking, tested and have been eating over the last three days all by myself. When the MrMr is away, the Kate will eat the creamed marscapone.
Adding the cherries, was an inspired twist, even if I do say so myself. I mentioned this beautiful alchemy to Theo Randall (Oh yeah, that was a name drop) yesterday, and he said I’d made a black forest gateau/tiramisu mash-up. It’s such a shame that Italy and Germany don’t share a border. Ah well, it works. Try it out – the recipe is after all the photos. Promise.
Just a note: I used the Percol Fusion Kilimanjaro coffee because it’s strong and bold and I wanted it to be able to stand up to the cherries.
Tiramisu with Marsala Cherries
400g pitted cherries
1 tablespoon of caster sugar
4 tablespoons of marsala
1 cup thickened cream
½ cup caster sugar
2 cups Percol Fusion Kilimanjaro coffee
250g mascarpone cheese
Cocoa powder or chocolate shavings for decoration
24 wide lady finger biscuits
- Wash the cherries, remove the stems and pop them in a saucepan with the sugar and marsala.
- Bring the mixture to the boil, reduce to simmer until the liquid thickens. Don’t forget to stir.
- Leave to cool then refrigerate.
- When you’re ready to make the tiramisu, grab the cherries and use a pitter or hairpin to remove the stones. Keep the juice.
Note: the cherries must be chilled for use in the tiramisu.
- Brew the coffee in a bowl using three teaspoons of coffee to two cups of water. If you like it stronger, add more coffee. Make sure the bowl is wide enough to be able to fit a sponge finger. Place in the coffee in the fridge to cool.
- Whip the cream into stiff peaks.
- In a separate bowl, whip the mascarpone with the sugar.
- Fold the cheese mixture into the whipped cream and set aside.
- Take the coffee out of the fridge, add the cherry juice and stir.
- Dip the ladyfingers into the coffee mixture for about five seconds to soak and place in your baking dish or tray. Continue until the biscuits line the tin.
- Spread the cream and cheese mixture over the lady fingers and add a few cherries.
- Repeat steps 5 and 6 until you’ve used up all of the ingredients (save some cherries for a garnish).
- Refrigerate for at least three hours to allow the mixture to set.
- When you’re ready to serve, sprinkle with cocoa or chocolate shavings.
© Kate McAuley 2013