If you’re the kind of person who finds it hard to choose between two classic desserts, this one’s for you. Meet Black Forest Tiramisu, a dreamy fusion of two beloved favorites: Italy’s rich, creamy tiramisu and Germany’s indulgent Black Forest cake. With layers of chocolate-soaked sponge, tart cherries, velvety mascarpone cream, and a whisper of cherry liqueur, this dessert is as luxurious as it sounds.
Black Forest Tiramisu isn’t just delicious — it’s a showstopper that brings drama and depth to the dessert table. And the best part? It’s incredibly flexible. Whether you want to go traditional with mascarpone and eggs, or take a shortcut using whipped cream or frozen yogurt, this dessert adapts to your preferences while always delivering big flavor.
Why You’ll Love It
- Rich yet refreshing: Chocolate and cherries strike a perfect balance between indulgence and brightness.
- Make-ahead friendly: This tiramisu needs time to chill, making it ideal for entertaining.
- Versatile: Use store-bought sponge fingers or homemade chocolate cake. Add alcohol or keep it kid-friendly.
- Stunning presentation: The contrast of dark chocolate, ruby red cherries, and creamy layers is simply beautiful.
Ingredients
For the Cherry Layer:
- 1 ½ cups pitted sour cherries (fresh, jarred, or frozen)
- 3 tablespoons cherry liqueur (kirsch) or cherry juice for non-alcoholic version
- 2 tablespoons cherry jam
- 2 tablespoons sugar
For the Sponge Layer:
- 200g sponge fingers (ladyfingers) or chocolate cake slices
- ¾ cup strong brewed coffee or espresso (cooled)
- 2 tablespoons cocoa powder (for dusting)
- Optional: additional 1 tablespoon kirsch (for soaking)
For the Mascarpone Cream:
- 500g mascarpone cheese
- ¾ cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Topping:
- Dark chocolate shavings or curls
- Fresh cherries or extra cherry compote (optional)
- Cocoa powder for dusting
Instructions
- Prepare the Cherry Mixture:
In a saucepan, combine the cherries, cherry liqueur or juice, cherry jam, and sugar. Bring to a simmer over medium heat and cook for 5–7 minutes, or until the mixture thickens slightly and the cherries soften. Let it cool completely. - Make the Mascarpone Cream:
In a large bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract together until smooth and fluffy. Be careful not to overwhip — stop as soon as soft peaks form. - Soak the Sponge Fingers:
In a shallow bowl, mix the cooled espresso with kirsch if using. Quickly dip each sponge finger into the mixture — just a second or two per side so they don’t get soggy. - Assemble the Tiramisu (First Layer):
In a deep serving dish or trifle bowl, arrange a layer of soaked sponge fingers or chocolate cake slices. Spread half of the mascarpone cream over the top. Spoon over half of the cherry mixture. - Second Layer:
Repeat with another layer of soaked sponge fingers, the remaining mascarpone cream, and the rest of the cherry compote. - Chill:
Cover and refrigerate the tiramisu for at least 6 hours, preferably overnight. This allows the flavors to meld and the texture to set beautifully. - Garnish and Serve:
Before serving, dust the top generously with cocoa powder. Add dark chocolate shavings or curls and garnish with fresh cherries if desired.
Tips & Variations
- No alcohol? Swap kirsch for extra cherry juice or syrup.
- Want it egg-free? This recipe skips raw eggs for a creamier, safer version.
- Lighten it up: Use Greek yogurt or frozen yogurt instead of mascarpone for a refreshing twist.
- Make it in jars: Turn this into an elegant single-serve dessert by layering it in glass jars.
Final Thoughts
Black Forest Tiramisu is more than just a dessert—it’s an experience. Every spoonful brings a harmonious blend of bold coffee, sweet cherries, smooth cream, and a bittersweet chocolate finish. Whether you’re hosting a dinner party or just indulging at home, this layered beauty will win hearts (and cravings) every single time.