Tempting tiramisu

Recipe and styling: Claire Ferrandi & Nomvuselelo Mncube Picture: Dylan Swart

INGREDIENTS

CHOCOLATE MASCARPONE LAYER

4 egg yolks

100g castor sugar

2 x 80g slabs dark chocolate, melted

2 x 250g tubs mascarpone, at room temperature

10ml (2 tsp) vanilla essence pinch salt

250ml (1 cup) thick/double thick cream, lightly whipped

BRANDY-SOAKED CHERRIES

1 x 425g tin pitted black cherries, drained + extra, to decorate

30ml (2 tbsp) brandy

BISCUIT LAYER

1 cup hot strong coffee

45ml (3 tbsp) cocoa powder

30ml (2 tbsp) castor sugar

100g boudoir (lady finger) biscuits whipped cream, to serve milk chocolate shavings, to serve

METHOD

1. For the chocolate mascarpone layer, add the egg yolks and 100g castor sugar to a glass bowl, set the bowl over a pot of simmering water and cook, whisking continually, until the mixture is pale and thick, 5–10 minutes. Remove from heat and stir in the melted dark chocolate.

2. Add the mascarpone to a large bowl and mix gently with a wooden spoon to smooth it out. Add the vanilla essence, salt and chocolate-egg yolk mixture, and mix to combine (be gentle to avoid the mascarpone splitting). Gently fold in the whipped thick/ double thick cream and place it in the fridge, covered with cling film, 1 hour.

3. While the chocolate mascarpone chills, make the brandy-soaked cherries by placing them in a small bowl and adding the brandy. Allow to soak at room temperature, stirring occasionally.

4. For the biscuit layer, combine all of the ingredients, except the biscuits, in a large bowl. Layer your tiramisùs by spooning a layer of the chocolate mascarpone mixture into the bases of 6 dessert glasses. Add the biscuit layer by briefly dipping a biscuit in the coffee mixture (break the biscuits in half for smaller dessert glasses) and add a soaked biscuit layer to each glass. Top with a few cherries and another layer of the mascarpone chocolate. Cover the glasses with cling film and refrigerate, at least 2 hours.