Print

Black Forest Tiramisu Cake

Black Forest Tiramisu Cake - featured image
Print Recipe

This Black Forest Tiramisu Cake combines the creamy richness of tiramisu with the bold, fruity punch of Black Forest cake. Layers of espresso-soaked ladyfingers, whipped mascarpone, juicy cherries, and chocolate shavings make it a showstopping dessert perfect for parties.

Ingredients

Scale
  • 24–30 ladyfingers (savoiardi) (about 7 oz or 200g)
  • 1 1/2 cups (12 fl oz or 360 ml) espresso or strong coffee, cooled
  • 3 tbsp (1.5 fl oz or 45 ml) dark rum or kirsch (optional, or substitute cherry juice for alcohol-free)
  • 16 oz (450g) mascarpone cheese, at room temperature
  • 1 cup (8 fl oz or 240 ml) heavy whipping cream, cold
  • 1/2 cup (2 oz or 60g) powdered sugar, sifted
  • 2 tsp (10 ml) vanilla extract
  • 2 cups (12 oz or 340g) cherries, pitted and halved (fresh, jarred, or thawed frozen)
  • 1/2 cup (4 fl oz or 120 ml) cherry syrup (from jarred cherries or homemade)
  • 3 oz (85g) dark chocolate shavings
  • 1 tbsp (8g) cocoa powder, for dusting

Instructions

  1. Line the base of a 9-inch (23cm) springform pan with parchment paper. Let mascarpone come to room temperature.
  2. Brew 1 1/2 cups espresso or strong coffee and let cool. Pit and halve cherries if using fresh; drain jarred cherries and reserve syrup.
  3. If needed, make cherry syrup by simmering 1 cup cherries with 2 tbsp sugar and 2 tbsp water for 5 minutes. Strain and cool.
  4. In a cold mixing bowl, whip heavy cream until stiff peaks form.
  5. In another bowl, beat mascarpone with powdered sugar and vanilla extract until smooth. Gently fold in whipped cream with a spatula.
  6. Combine cooled espresso with kirsch or rum (if using). Pour into a shallow dish.
  7. Quickly dip each ladyfinger into the espresso mixture for 1-2 seconds per side and arrange in a single layer at the bottom of the pan.
  8. Spread half of the mascarpone mixture over the ladyfingers, smoothing with a spatula.
  9. Scatter half of the cherries evenly over the cream. Drizzle with about 1/4 cup cherry syrup. Sprinkle with a third of the chocolate shavings.
  10. Add another layer of espresso-dipped ladyfingers, followed by the rest of the mascarpone cream. Top with remaining cherries, syrup, and chocolate shavings.
  11. Cover the pan and chill in the refrigerator for at least 4 hours, or overnight.
  12. Before serving, run a thin knife around the pan edge and release the springform. Dust the top with cocoa powder using a fine sieve. Add extra chocolate shavings and whole cherries for garnish.
  13. Slice with a sharp knife dipped in hot water for clean slices. Serve cold.

Notes

For best results, chill the cake overnight to allow flavors to meld. Do not oversoak ladyfingers to avoid a mushy texture. Room temperature mascarpone blends more smoothly. For gluten-free, use gluten-free ladyfingers. For dairy-free, substitute coconut cream and dairy-free cream cheese. The cake can be made ahead and actually improves after a day in the fridge.

Nutrition

Keywords: black forest tiramisu, cherry dessert, tiramisu cake, party dessert, easy tiramisu, black forest cake, mascarpone, cherries, chocolate, no bake cake

Find it online: https://magnetmeal.com/black-forest-tiramisu-cake-recipe-easy-cherry-dessert-for-parties/