Very easy serves 4
20 minutes none + 2 hours to chill.
200 ml/7 1 oz strong black coffee, cooled to room temperature 6 tbsp cherry brandy.
16 trifle sponges 250 g/9 oz mascarpone 300 ml/10 1 oz double cream, lightly whipped.
3tbsp icing sugar 275 g/9/2 oz sweet cherries, halved and stoned 60 g/2 oz chocolate, curls or grated.
Whole cherries, to decorate.
Pour the cooled coffee into a jug and stir in the cherry brandy. Put half of the trifle sponges into the bottom of a serving dish, then pour over half of the coffee mixture.
Put the mascarpone into a separate bowl along with the cream and sugar and mix together well. Spread half of the mascarpone mixture over the coffee-soaked trifle sponges, then top with half of the cherries. Arrange the remaining trifle sponges on top.
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Pour over the remaining coffee mixture and top with the remaining cherries. Finish with a layer of mascarpone mixture. Scatter over the grated chocolate, cover with clingfilm, and chill in the refrigerator for at least 2 hours.
Remove from the refrigerator, decorate with cherries and serve.