I was in Penang in July and my mum’s friend who took us around has a deep love for tiramisu. We went around cafes but to search for them, but for some strange reason, it was sold out everywhere!! I kept thinking about it til the point it was on my mind 24/7.
In August, I had the most delightfully juicy and sweet cherries. I didn’t know what I wanted to do with them, but I bought a few kilos and decided to preserve them. Stewed them in a mix of kirsch, rum and Tahitian vanilla beans and kept them aside.
While scrolling the web, I chanced upon a black forest tiramisu that kept showing up on my IG feed. It was a sign… and I acted on it. LET’S PUT IT TOGETHER! :o)
It is my favorite cake now. I’ve actually made it to eat at home at least 3 times now. I used a classic tiramisu filling sans Madeira (it’ just something that I don’t need to have in my pantry, but also, rum works fantastically with the cherries) – the recipe was literally from the back of a packet of store bought lady fingers. I did however change the method to heat the eggs to 70C.
Simply whisk eggs and fold into mascarpone. Soak genoise cake in a mix of espresso, rum and coffee liqueur and layer with stewed cherries, then finish with a generous dusting of Valrhona cocoa powder.
little favors 