Black Forest Tiramisu (No-Bake)
This Black Forest Tiramisu combines cherry-espresso soaked ladyfingers with rich mascarpone cream, tart sour cherries, and a luscious layer of chocolate ganache. You’ll need a 24 oz. jar of sweetened Morello or other sour cherries in light syrup for the filling. To finish, top with either chocolate curls or easy chocolate shavings. See recipe notes for these instructions.Brew espresso or strong coffee ahead of time. It needs to be room temperature before using.
Equipment
- Electric mixer
- 8x8 inch baking dish
Ingredients
Chocolate ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon cherry liqueur or cherry juice from the jar
Mascarpone cream
- 1 1/2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 1 tablespoon cherry liqueur or cherry juice from the jar
- 8 oz. mascarpone cheese at room temperature
Cherry-espresso soak
- 1/2 cup cherry juice from the jar of sour cherries
- 1 cup cold espresso or cold strongly brewed coffee
- 1 tablespoon cherry liqueur optional
Assembly
- 1 package crisp lady fingers 24 cookies
- 24 oz. jar sour cherries in light syrup
- Chocolate curls or shavings see recipe notes
- 3-4 fresh cherries with stems optional
Instructions
Chocolate ganache
- In a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.
- Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.
Mascarpone cream
- Add the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.
Cherry-espresso soak
- Combine the cherry juice and espresso in a shallow dish. I used a pie plate.
- Stir in the cherry liqueur if using.
Assembly
- Dip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8x8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.
- Top the lady fingers with 1/3 of the mascarpone cream. Smooth evenly.
- Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.
- Repeat layers of dipped lady fingers, 1/3 of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining 1/3 mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn't have to completely cover the top.
- Garnish with chocolate curls or shavings. (See recipe notes for instructions.) Refrigerate for at least 3-4 hours, or overnight (recommended).
- Add fresh cherries with stems to the middle of the dessert just before serving, if desired.
Notes
How to make chocolate curls: Melt 1 cup of chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. This may take a few attempts – everyone’s room temperature and humidity conditions will differ. Place curls in a small bowl and store in refrigerator until ready for use.
How to make chocolate shavings: Place a block or bar of chocolate in the freezer, and when it’s good and cold use a vegetable peeler to shave the edge of it onto a plate. Use the plate to transfer the shavings to the top of the dessert; fingers will melt the thin pieces of chocolate.
Top with cocoa powder: Instead of chocolate curls or shavings, you could opt for the traditional tiramisu topping - a dusting of unsweet cocoa powder. Sieve 2 tablespoons over the top cream layer.
Cherry liqueur: Kirshwasser is the usual cherry liqueur used in Black Forest desserts, but most any cherry brandy or other cherry liqueur will elevate the flavor. My homemade cherry liqueur is linked in the blog post, and is very easy to make. Although it needs to steep at least 30 days before using.
Instant espresso powder: Instead of brewed espresso or strongly brewed coffee, you can use reconstituted instant espresso powder. Follow the directions on the container and let cool to room temperature.
Tried this recipe?Let us know how it was!