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Black Forest Tiramisu Cake

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This Black Forest Tiramisu Cake is a decadent fusion of German Black Forest cake and Italian tiramisu, featuring layers of espresso-soaked chocolate sponge, mascarpone cream, tart cherries, and dark chocolate. It’s easy to make, perfect for celebrations, and guaranteed to impress with its bold flavors and stunning presentation.

Ingredients

Scale
  • 14 oz (400g) chocolate sponge cake or ladyfingers (homemade or store-bought, gluten-free if needed)
  • 2 cups (about 10 oz / 300g) cherries, pitted and halved (fresh, jarred Morello, or canned pie filling)
  • 1/2 cup (120ml) cherry syrup or kirsch (from cherry jar or cherry liqueur)
  • 2 tbsp (25g) granulated sugar (adjust to taste)
  • 3/4 cup (180ml) strong brewed espresso or coffee, cooled
  • 2 tbsp (30ml) dark rum or coffee liqueur (optional)
  • 1 1/4 cups (10 oz / 300g) mascarpone cheese, room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 2 oz (60g) dark chocolate, finely grated or shaved
  • Extra cherries for garnish

Instructions

  1. Prepare the cherry layer: Drain cherries (if jarred/canned), reserving syrup. If using fresh or frozen, pit and halve. In a small saucepan, combine cherries, 2 tbsp sugar, and 1/2 cup cherry syrup or kirsch. Simmer over medium heat for 3-4 minutes until slightly thickened and glossy. Cool to room temperature.
  2. Make the espresso soak: Brew 3/4 cup strong espresso or coffee and let cool. Stir in 2 tbsp dark rum or coffee liqueur if using.
  3. Whip the mascarpone cream: In a large bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Beat with an electric mixer on medium-high until stiff peaks form (2-3 minutes). Do not over-whip.
  4. Layer the cake: Arrange half the chocolate sponge or ladyfingers in the bottom of an 8- or 9-inch springform pan or deep trifle dish. Press gently to form an even layer. Brush or spoon half the espresso soak over the sponge. Spread half the mascarpone cream over the soaked sponge. Spoon half the cherries and a little syrup over the cream.
  5. Repeat layers with remaining sponge, espresso soak, mascarpone cream, and cherries (save a few cherries for the top).
  6. Chill: Cover with plastic wrap and refrigerate at least 3 hours, or overnight for best results.
  7. Finish and serve: Remove from pan if using springform. Top with grated dark chocolate and extra cherries. Slice with a sharp knife, wiping the blade between cuts for clean layers. Serve chilled.

Notes

For best results, chill the cake overnight to allow the flavors to meld and the layers to set. Adjust the sweetness and alcohol to taste. Use gluten-free or dairy-free substitutes as needed. Do not over-soak the sponge to avoid soggy layers. Garnish just before serving for the freshest look.

Nutrition

Keywords: black forest tiramisu cake, cherry dessert, chocolate tiramisu, easy black forest cake, mascarpone cherry cake, no bake cake, holiday dessert, birthday cake, trifle, fusion dessert

Find it online: https://bitefuljoy.com/black-forest-tiramisu-cake-recipe-easy-decadent-cherry-dessert/