Black Forest Tiramisu Recipe

Your favourite 1970’s dessert is reimagined in Twisted’s Black Forest Tiramisu Cake recipe. With a boozy biscuit dip and choccy sabayon, it really is the perfect after dinner treat.

Done in 1 hour

Serves 10

Dish by Hugh Woodward

Ingredients

Boozy biccy dip:

120ml cherry syrup

60ml vodka

30ishSavoiardi Italian ladyfingers

Choccy sabayon:

4large egg yolks

50gsugar

260mldouble cream

330gmascarpone cheese

3 tbspcocoa powder

40gdark chocolate, grated

Cherry sauce:

500gred cherries - pitted and sliced in half

200gsugar

120mlwater

2 tsplemon juice

60mlwater

2 tspcornstarch

You are walking through a dark forest. In the distance, through a thicket of cherry trees, you see some people dancing around a large fire, drinking schnapps. Wait! They have seen you. One comes towards you wearing traditional Bavarian peasant dress, holding a plate of something. You eat it. This is the tiramisu recipe for that thing.

Method

Mix together the espresso and cherry liqueur in a dish. Set aside.

Add egg yolks and 50g of sugar in a bowl set over a saucepan of barely simmering water. Using a hand mixer, whip until tripled in volume. Add chopped chocolate and cocoa powder.

Remove the bowl from heat then beat in mascarpone cheese until just combined.

Whip the cream in a bowl until it holds stiff peaks. Fold in half of the whipped cream mixture into the sabayon mixture.

Meanwhile, simmer the halved cherries with the sugar, water and lemon juice until fruit are cooked. In a small bowl, whisk together the remaining 60ml water and cornflour to make a slurry then pour this in to thicken the juice. Set aside.

Time to assemble! Dip half of the biscuits very quickly into the cherry and vodka mix and place around the bottom of a large plate.

Spread a layer of the cream mixture and cooked cherries with their juice and repeat with remaining fingers and so on. Let set in the fridge for at least 2 hours, ideally overnight.

Dust with a little cocoa powder before serving.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.