Black Forest Tiramisu

To prepare the Black Forest tiramisu, start with the cream. In a bowl, pour in the cold cream from the refrigerator, add the sugar 1, and start the beaters at medium speed and then a bit higher. This way, it will whip perfectly to stiff peaks 2. Then work the mascarpone with a spatula for a few moments, so it softens 3.

Add the whipped cream a little at a time 4. With the first spoonful, you can soften the mascarpone, and for the rest, you can fold it in more delicately 5. Once everything is combined, pour into a piping bag with a flower nozzle and let it rest in the refrigerator for at least 30 minutes 6.

Meanwhile, take care of the cherries. Briefly rinse and dry them 7, then cut them into four parts, removing the stem and seed 8. Pour into a non-stick pan along with the sugar, turn on the burner to medium temperature and let it heat for a few minutes 9.

As soon as you notice the juice coming out of the cherries, add the liqueur: be very careful of the potential flare-up 10. When the alcohol has evaporated, add the water 11 and bring to a boil, then turn off the heat 12.

Pour the cherries into a strainer and collect the hot juice, letting it cool for a few moments 13. In the meantime, make sure the ladyfingers fit perfectly in the 10x6 inch adjustable frame placed on a plate (alternatively, a rectangular mold will work as well), so adjust a portion of the cookies so they fit without difficulty 14. Start soaking the ladyfingers one at a time, being careful not to soak them too much, and distribute them around the perimeter 15.

On the base, form a layer of cream 16 and sprinkle with the sautéed cherries 17. Finally, make another layer of ladyfingers, soaking them in the remaining warm liquid, but this time placing them in the opposite direction of the initial layer 18.

Apply light pressure with the palms of your hands to compact well 19 and finally cover the surface with a little more cream 20. Level with a spatula to create a smooth surface and let it rest in the refrigerator for at least 2 hours; keep the remaining cream in the fridge as well 21.

Remove the frame 22 and proceed with decoration. Retrieve the cream from the fridge and pipe 6 tufts, spacing them apart, imagining dividing the dessert into 6 servings 23. Grate the chocolate with a vegetable peeler 24

and sprinkle the tuftless part with the curls 25. Finally, decorate the tufts with fresh cherries 26. And here is your delicious and scenic Black Forest tiramisu ready 27!