This eggless Black Forest Tiramisu combines rich cherry and chocolate flavors with the classic mascarpone tiramisu, minus the raw eggs!
Whether it was ice cream, cake, or gateaux, black forest was always one of my favorite flavors growing up. This summer, I thought of combining black forest flavours with classic tiramisu. This eggless Black Forest Tiramisu combines beautiful flavors of mascarpone, cherries, and chocolate for a rich and delicate summer dessert!
There are 4 distinctive layers in this cherry chocolate tiramisu: ladyfingers (savoiardi) dipped in a homemade cherry syrup, an eggless mascarpone-cream layer, cherry filling, and a generous sprinkling of shaved dark chocolate. An ideal make-ahead dessert (requiring at least 5 hours of refrigeration) that will certainly wow your guests! If you like black forest cake, you will love this black forest tiramisu!
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What is Black Forest?
"Black Forest" refers to a type of cake originating in Germany made with fresh cherry filling. Typically, the cake contains chocolate sponge layers, whipped cream, and cherries. It's usually sprinkled with dark chocolate shavings and may contain a type liquor made from sour cherries (known as Kirsch), brandy, or rum.
Why You'll Love this Recipe
- Requires no eggs and is ideal for those with egg intolerance or those who don't prefer tiramisu with raw eggs
- Minimal hands-on time required
- A great way to use extra cherries when in season
- Simple, requires no baking and no special techniques
- A delicious creamy and fruity summer dessert, served chilled
- A great make-ahead dessert, which can be refrigerated overnight
Ingredients and Variations
Ladyfingers - Sponge fingers needed to layer the tiramisu. I suggest using crusty "savoiardi". Avoid cake-style ladyfingers as these are too soft and will make your tiramisu soggy. You will need 24-28 ladyfingers for this recipe (which is usually 1 packet or slightly more, depending on the size of your dish).
Heavy Cream - Also known as whipping cream or fresh cream. Use heavy cream with at least 35% fat.
Mascarpone - Use good quality mascarpone cheese. Avoid using cream cheese for this recipe.
Vanilla Extract - For flavoring.
Granulated Sugar - For the mascarpone layer and the cherry syrup.
Cherries - Cherries will be used to make the syrup for dipping ladyfingers and then as tiramisu filling. Use seasonal fresh cherries for this tiramisu. Cherries need to be pitted and cut in half or quarters.
Cinnamon - a pinch of ground cinnamon for flavor.
Brandy - this is optional and can be replaced by kirsch or rum. Leave out or use rum essence for an alcohol-free tiramisu.
Dark Chocolate - You will need good quality dark chocolate shavings for garnishing.
How to Make Eggless Black Forest Tiramisu
1. Make the Mascarpone-Cream Layer
- Place heavy cream and vanilla extract in a bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high until stiff peaks form. Set aside.
- Place mascarpone cheese and granulated sugar in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until just combined.
- Fold in whipped heavy cream and mix for a few seconds until incorporated and smooth.
2. Make the Cherry Syrup and Filling
- Place pitted and halved (or quartered) cherries, sugar, cinnamon and brandy in a small saucepan and bring to a simmer.
- Add 1 ½ cups of water and simmer for 5-6 minutes.
- Pour the mixture through a sieve, draining liquid into a wide bowl or plate (wide enough to fit the length of a ladyfinger).
- Place cherries in a separate glass bowl and allow to cool completely.
3. Assemble the Tiramisu
- Dip both sides of each ladyfinger (one by one) quickly into cherry syrup mixture (do not soak them for too long as ladyfingers will become soggy).
- Place dipped ladyfingers side by side (you will have 2 rows) at the bottom of an 8x8" glass baking dish (or use a brownie pan lined with parchment paper). You may need to cut off part of the ladyfingers for the "shorter" row.
- Spread half of the mascarpone-cream mixture on top of the bottom row. Use a spatula or palette knife to smooth out the surface. Spread all cherries evenly on top of the mascarpone layer.
- Repeat the last three steps to create a second row of lady fingers and mascarpone covering (do not put cherries on the top layer).
4. Chill
- Cover and refrigerate tiramisu for 4-5 hours up to overnight.
5. Serve
- Before serving, sprinkle dark chocolate shavings over tiramisu.
FAQs
Can I Make Black Forest Tiramisu In Advance?
Yes, this eggless tiramisu is a great make ahead recipe! You can make this tiramisu a day in advance and chill overnight.
How Can I Store Leftover Tiramisu?
Store leftover tiramisu in an airtight container and refrigerate for up to 4 days.
You can also freeze this tiramisu for up to 2 months. Thaw overnight in a refrigerator before serving.
You Might Also Like
Eggless Matcha Tiramisu
Strawberry-Mascarpone Bruschetta
No-Bake Strawberry Matcha Cheesecake
Black Forest Tiramisu
Ingredients
Mascarpone-Cream Layer
- 250 g mascarpone cheese (8.8 oz or 1 cup + 1 tbsp)
- 250 g heavy cream fresh cream, or whipping cream (1 cup)
- 75 g granulated sugar (approx. ¼ cup + 1 tbsp.)
- ½ tsp. vanilla extract
- 24-28 ladyfingers (savoiardi)
Filling
- 300 g fresh cherries pitted and halved or quartered (2 cups)
- 50 g granulated sugar (¼ cup)
- 1 tbsp. brandy or rum (optional)
- ½ tsp. ground cinnamon
- 350 mL water (1½ cup)
Topping
- 50 g dark chocolate shaved or grated
Instructions
- Place heavy cream and vanilla extract in a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until stiff peaks form. Set aside.
- Place mascarpone cheese and granulated sugar in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until just combined. Fold in whipped heavy cream and mix for a few seconds until incorporated and smooth.
- Place pitted and halved (or quartered) cherries, sugar, cinnamon and brandy in a small saucepan and bring to a simmer. Add water and simmer for 5-6 minutes.
- Transfer mixture to a sieve, draining liquid into a wide bowl or plate (wide enough to fit the length of a ladyfinger). Place cherries in a separate glass bowl and allow to cool completely.
- Dip both sides of each ladyfinger (one by one) quickly into cherry syrup mixture (do not soak as ladyfingers will become soggy).
- Place dipped ladyfingers side by side (you will have 2 rows) at the bottom of an 8x8" glass baking dish (or use a brownie pan lined with parchment paper). You may need to cut off part of the ladyfingers for the "shorter" row.
- Spread half of the mascarpone-cream mixture on top of the bottom row. Use a spatula or palette knife to smooth out the surface. Spread all cherries evenly on top of the mascarpone layer.
- Repeat the last three steps to create a second row of lady fingers and mascarpone covering (do not put cherries on the top layer). Cover and refrigerate for 4-5 hours up to overnight.
- Before serving, sprinkle dark chocolate shavings over tiramisu.
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