Black Forest Tiramisu Cake Recipe – Easy Cherry Dessert to Impress

The first time I sliced into this Black Forest Tiramisu Cake, the kitchen filled with the rich scent of espresso, cocoa, and sweet cherries—instantly, it felt like I’d conjured up a European bakery right at home. This isn’t your average tiramisu or your typical Black Forest treat; it’s a mashup I stumbled on one rainy Sunday when I was craving something decadent but couldn’t decide between my love for classic tiramisu and the nostalgia of cherry-laden Black Forest cake. The result? A dessert that’s both dramatic and totally irresistible.

Honestly, I’ve baked this Black Forest Tiramisu Cake so many times, I could probably make it with my eyes closed (not that I recommend that, trust me). There’s something special about layering pillowy mascarpone cream over coffee-soaked ladyfingers, then tucking in juicy cherries and a whisper of chocolate—every bite is like a little celebration. If you’re looking to wow guests at a dinner party or just want to treat yourself (because you deserve it!), this cherry dessert is the ultimate showstopper. It’s surprisingly easy, you know, and you don’t need any fancy pastry skills to pull it off.

Perfect for anyone who appreciates a twist on tradition or loves a make-ahead dessert, this Black Forest Tiramisu Cake has become my go-to for birthdays, holidays, and those random Tuesday nights when only cake will do. If you’re skeptical about combining tiramisu and Black Forest flavors, let me tell you—after just one forkful, you’ll be a believer. Grab your apron and let’s bring a bit of sweet, cherry-filled magic to your table.

Why You’ll Love This Recipe

• Quick & Easy: This Black Forest Tiramisu Cake comes together in under an hour (plus chilling time), so you can whip it up even on a busy day. No oven required!
• Simple Ingredients: No need for a trip to a specialty store—most of these ingredients are pantry staples or easily found at your local supermarket. Cherries, ladyfingers, and mascarpone are the stars here.
• Perfect for Celebrations: Whether it’s a birthday, holiday, or you just want to impress at a potluck, this cherry dessert has presence. It’s as gorgeous as it is delicious.
• Crowd-Pleaser: From kids to grandparents, this cake wins raves. The luscious cream, bold coffee, and fruity cherries make for a totally craveable combo.
• Unbelievably Delicious: The rich, creamy layers contrast with a hit of tart cherry and bittersweet chocolate—every bite feels special. You might just close your eyes and go, “Wow.”

What really sets this Black Forest Tiramisu Cake apart is the way the coffee and cherry flavors play together. Instead of the usual kirsch-soaked sponge, you get coffee-drenched ladyfingers (classic tiramisu style), with a layer of sweet-tart cherries tucked between clouds of mascarpone cream. I love the extra no-bake convenience—especially in the summer. If you’ve ever been intimidated by assembling a layer cake, don’t be; this recipe is so forgiving. Even if your layers aren’t perfect, the flavors will absolutely shine.

After testing this recipe for family birthdays and cozy weekends alike, I can confidently say it’s a keeper. It’s the kind of dessert that makes memories—one you’ll want to make again and again. Whether you’re a tiramisu fan, a Black Forest devotee, or just a lover of cherry desserts, you’ll be glad you tried this one. Trust me, your taste buds will thank you.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You might already have a lot of these in your kitchen right now, and if not, they’re all easy to find.

• For the Cake Layers:
  • Ladyfingers (Savoiardi): 24-30 pieces (about 200g) – These are the classic base for tiramisu; they soak up espresso beautifully.
  • Espresso or Strong Coffee: 1 1/2 cups (360 ml), cooled – Go for freshly brewed if you can, but instant works in a pinch. I prefer a dark roast for depth.
  • Cherry Liqueur (Kirsch): 1/4 cup (60 ml), optional – Adds authentic Black Forest flavor. Substitute with cherry juice for a non-alcoholic twist.
• For the Cherry Layer:
  • Cherries: 2 cups (about 300g), pitted and halved (fresh or frozen) – Sweet black cherries are ideal. In winter, frozen cherries do the trick.
  • Sugar: 3 tablespoons (38g) – Helps create a quick cherry compote.
  • Cornstarch: 1 tablespoon (8g), dissolved in 2 tablespoons (30 ml) cold water – For thickening the cherry layer.
  • Lemon Juice: 1 teaspoon (5 ml) – Brightens up the cherry flavor.
• For the Mascarpone Cream:
  • Mascarpone Cheese: 16 oz (450g), cold – I like Galbani or BelGioioso for the smoothest texture.
  • Heavy Cream: 1 cup (240 ml), cold – Whips up light and fluffy.
  • Powdered Sugar: 1/2 cup (60g) – Sweetens the cream just enough.
  • Vanilla Extract: 1 teaspoon (5 ml) – Adds warmth and depth.
• For Assembly & Garnish:
  • Dark Chocolate: 2 oz (60g), grated or shaved – For that classic Black Forest finish. Use a bar instead of chips for the best shavings.
  • Extra Cherries: for topping (optional) – Makes it extra pretty.
  • Cocoa Powder: 1 tablespoon (for dusting; optional) – Adds a bittersweet note.

Ingredient Tips: If you need to keep it gluten-free, look for gluten-free ladyfingers. Don’t have mascarpone? A mix of softened cream cheese and a splash of cream will do in a pinch (but the real deal is worth it). For dairy-free, substitute coconut cream and vegan cream cheese.

I’ve tried this with frozen cherries when fresh aren’t in season—just thaw and drain them first. If you’re not a fan of kirsch, the cherry flavor still shines with just juice. Oh, and don’t skip the chocolate shavings on top—they really make the dessert pop both visually and flavor-wise!

Equipment Needed

• 8-inch (20cm) Springform Pan or Deep Cake Pan: For building clean layers. If you only have a trifle dish, that works too—the layers look stunning through glass.
• Mixing Bowls: At least two medium to large ones for cream and cherries.
• Electric Hand Mixer or Stand Mixer: For whipping the mascarpone and cream. If you’re feeling strong, a sturdy whisk and elbow grease do the job, but it’ll take longer.
• Small Saucepan: For making the cherry compote.
• Fine Grater or Vegetable Peeler: For shaving chocolate (I use my trusty Microplane—just be careful of your knuckles!).
• Measuring Cups and Spoons: Precision makes a difference.
• Rubber Spatula: For folding and smoothing the cream.
• Offset Spatula or Spoon: For even layering.

I’ve assembled this cake in everything from a deep glass bowl (for a trifle look) to a simple baking dish. Honestly, as long as you can layer, you’re good. If you use a springform pan, lining the bottom with parchment helps with unmolding. And if you don’t have a fancy grater for chocolate, a veggie peeler or even a sharp knife works for chocolate curls. For easy cleanup, I always rinse my mixer beaters right after whipping cream—dried-on cream is a pain to scrub!

Preparation Method

1. Prepare the Cherry Compote:
   • Combine 2 cups (300g) pitted cherries and 3 tablespoons (38g) sugar in a small saucepan over medium heat.
   • Cook, stirring occasionally, until cherries release their juices and begin to simmer (about 5 minutes).
   • Stir in 1 tablespoon (8g) cornstarch dissolved in 2 tablespoons (30 ml) cold water and 1 teaspoon (5 ml) lemon juice.
   • Simmer for another 2-3 minutes until thickened. Remove from heat and set aside to cool completely.
   • Tip: If using frozen cherries, thaw and drain before starting—otherwise, your compote will be watery.
2. Mix the Coffee Soak:
   • In a shallow dish, combine 1 1/2 cups (360 ml) cooled espresso or strong coffee with 1/4 cup (60 ml) cherry liqueur (or cherry juice for alcohol-free).
   • Note: Let the coffee cool fully—hot liquid will make the ladyfingers mushy right away.
3. Whip the Mascarpone Cream:
   • In a large mixing bowl, beat 16 oz (450g) mascarpone cheese until smooth.
   • Add 1 cup (240 ml) heavy cream, 1/2 cup (60g) powdered sugar, and 1 teaspoon (5 ml) vanilla extract.
   • Whip on medium-high until the mixture is thick and forms soft peaks (about 2-3 minutes).
   • Don’t overwhip—stop once it’s just shy of stiff peaks (it should hold a soft shape but still look creamy).
4. Layer the Dessert:
   • Quickly dip each ladyfinger (24-30, about 200g) into the coffee mixture—just 1-2 seconds per side. Line the bottom of your springform pan or dish in a single layer.
   • Spread half the mascarpone cream over the ladyfingers.
   • Spoon half the cherry compote over the cream layer, spreading gently.
   • Repeat with another layer of dipped ladyfingers, the remaining cream, and the rest of the cherry compote.
   • Warning: Don’t soak the ladyfingers too long or your cake will collapse into a soggy mess—trust me, I’ve learned this the hard way.
5. Chill the Cake:
   • Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor and texture.
   • This wait is tough, but crucial for the layers to meld and set.
6. Finish and Serve:
   • Just before serving, top with chocolate shavings (about 2 oz/60g), extra cherries, and a dusting of cocoa powder if you like.
   • Run a thin knife around the edge before unmolding if using a springform pan.
   • Slice with a sharp knife, wiping clean between cuts for pretty layers.

Preparation Notes: If the mascarpone mixture seems too runny, chill it for 15 minutes before layering. And don’t worry if your cake looks a little rustic—once sliced, the layers are always impressive. If you’re short on time, you can use canned cherry pie filling, but homemade compote gives a brighter flavor.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for making this Black Forest Tiramisu Cake come out just right, every single time.

• Ladyfinger Soak: Dip, don’t dunk! A quick 1-2 second dip per side is all you need for that perfect, slightly spongy bite. Too long, and you’ll end up with a mushy mess (been there, regretted that).
• Layering Evenly: Use an offset spatula or the back of a spoon to gently smooth mascarpone cream and cherry compote. Even if it looks a bit uneven, the flavors will blend beautifully.
• Chill Time: Four hours is the bare minimum, but overnight is magic. The cake firms up, and the flavors deepen. Resist the urge to slice early—it’s worth the wait!
• Chocolate Garnish: For gorgeous chocolate shavings, use a vegetable peeler on a bar of dark chocolate right before serving. If the chocolate is too hard, warm it gently in your hands.
• Mascarpone Matters: Always use cold mascarpone and cream for the fluffiest texture. If you overwhip and it starts to look grainy, add a splash more cream and gently fold until smooth.
• Cherry Compote Consistency: If it seems too runny, simmer a minute longer; too thick, add a teaspoon of water. The goal is spoonable but not soupy cherries.

Don’t worry if your layers aren’t magazine-perfect—this dessert is all about flavor and drama! If you’re making this for a crowd, assemble in a trifle bowl for easy serving. And if you’re planning ahead, you can freeze the assembled (but ungarnished) cake for up to a week—just thaw in the fridge overnight and finish with fresh toppings.

One last tip: always taste your compote and cream before assembling. Sometimes cherries need an extra pinch of sugar or a squeeze more lemon, depending on the batch. Trust your taste buds—they rarely steer you wrong.

Variations & Adaptations

There’s no single “right” way to make Black Forest Tiramisu Cake, and honestly, that’s half the fun. Here are a few of my favorite tweaks and twists:

• Gluten-Free: Swap in your favorite gluten-free ladyfingers (Schar is a good brand), and double-check that your chocolate is gluten-free too. The rest of the recipe is naturally gluten-free!
• Dairy-Free: Use coconut cream (chilled and whipped) in place of heavy cream, and vegan cream cheese instead of mascarpone. The texture is a touch different, but the flavors still sing.
• Mocha Lovers: Add 1 tablespoon unsweetened cocoa powder to your coffee soak, and a handful of mini chocolate chips between layers for a deeper chocolate hit.
• Seasonal Fruit Swaps: In summer, try fresh raspberries or blackberries. In winter, a jar of sour cherries packed in juice brings a more authentic German vibe.
• Individual Servings: Assemble the dessert in small jars or cups for easy, portable treats—perfect for picnics or lunchboxes.
• Alcohol-Free: Skip the kirsch and use cherry juice or even a splash of almond extract with the coffee for a new twist.

Last Christmas, I made this with Amarena cherries and a glug of their syrup in the coffee soak—wow, talk about decadent! Don’t be afraid to experiment; half the fun is making it your own. If allergies are a concern, always check your ingredient labels, especially with packaged ladyfingers and chocolate.

Serving & Storage Suggestions

This Black Forest Tiramisu Cake is best served chilled, straight from the fridge. I usually slice with a sharp, thin-bladed knife and wipe it clean between cuts for those picture-perfect layers (your friends will be seriously impressed). Serve on a pretty cake stand or in the pan for a rustic vibe—either way, it’s a show-stopper.

If you want to dress it up, scatter a few fresh cherries and extra chocolate shavings on top right before serving. A dollop of whipped cream on the side never hurts, either!

For drinks, this dessert pairs beautifully with strong coffee, a splash of dessert wine, or even a glass of cold milk. If you’re going for a full-on Black Forest experience, try a cherry-flavored cocktail alongside.

Leftovers (if you have any!) keep well in the fridge for up to 3 days, tightly covered. The flavors actually deepen and meld over time—sometimes I think it’s even better on day two. For longer storage, freeze ungarnished slices in an airtight container for up to one month. Thaw overnight in the fridge and garnish fresh before serving. To keep the texture dreamy, avoid microwaving—let it come to temperature naturally.

Nutritional Information & Benefits

This Black Forest Tiramisu Cake is indulgent, so it’s a treat rather than an everyday snack. A typical slice (1/10th of the cake) has around 340 calories, 20g fat, 35g carbs, and 5g protein. The mascarpone and cream bring calcium and healthy fats, while cherries add vitamins C and A, plus antioxidants that support heart health.

If you use gluten-free or dairy-free swaps, the nutritional profile shifts a bit, but the recipe remains approachable for those with dietary needs. Allergens to watch for: dairy (mascarpone, cream), eggs (in ladyfingers), and gluten (unless you use GF ladyfingers).

Personally, I love sharing desserts like this as part of balanced living—enjoying a slice with loved ones, savoring every bite. It’s all about balance, right?

Conclusion

There’s just something magical about the combination of cherries, chocolate, and creamy mascarpone—this Black Forest Tiramisu Cake proves it time and time again. Whether you’re celebrating something special or just want to treat yourself to a little extra joy, this recipe delivers comfort, flair, and unforgettable flavor in every bite.

Feel free to make swaps and tweaks to suit your tastes—this cake is forgiving, and honestly, no two batches are ever quite the same in my kitchen. That’s part of the fun! I keep coming back to this recipe because it never fails to make people smile (and ask for seconds).

If you try this Black Forest Tiramisu Cake, I’d love to hear how it goes—leave a comment, share your photos, or tell me about your own twist! There’s always room at the table for another great dessert story. Here’s to sweet memories, one slice at a time.

FAQs

Can I make Black Forest Tiramisu Cake ahead of time?

Absolutely! In fact, it tastes even better after chilling overnight. Just wait to add the chocolate shavings and fresh cherries until serving.

Can I use canned cherry pie filling instead of making the compote?

Yes, you can use canned cherry pie filling for convenience—just use about 2 cups and try to avoid the extra syrup so the cake doesn’t get soggy.

What if I don’t have a springform pan?

No worries—assemble in a deep cake pan, trifle bowl, or even a 9×9-inch (23cm) baking dish. Just slice and serve straight from the pan.

Is there an alcohol-free version?

Definitely! Skip the kirsch and use cherry juice or a dash of almond extract with the coffee for a family-friendly dessert.

How do I get clean, pretty slices?

Use a sharp knife and wipe it clean between cuts. Chilling the cake well (at least 4 hours) is key for neat slices and defined layers.

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