Black Forest Tiramisu Cake

Short Description

Black Forest Tiramisu Cake marries two beloved European classics—Germany’s Schwarz­wälder Kirschtorte and Italy’s coffee-kissed tiramisu—into one show-stopping, no-bake dessert. Layers of espresso-soaked ladyfingers, fluffy mascarpone cream, and kirsch-laced cherries are finished with a drift of cocoa and dark-chocolate shavings for a sophisticated finale that tastes as luxurious as it looks.

Why You’ll Love This Recipe

• Combines the best elements of two iconic desserts.

• No oven required; perfect for warm-weather entertaining.

• Make-ahead convenience (improves after an overnight chill).

• Balanced sweetness—dark chocolate and espresso temper the fruit.

• Elegant enough for holidays yet simple enough for weeknight indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Brewed strong espresso or very dark coffee

• Kirsch (clear cherry brandy) or cherry juice for an alcohol-free version

• Granulated sugar

• Ladyfinger biscuits (savoiardi)

• Whole pitted sour cherries, drained (jarred or frozen-thawed)

• Mascarpone cheese, chilled

• Heavy whipping cream, cold

• Pure vanilla extract

• Unsweetened cocoa powder, for dusting

• Dark chocolate bar (70 % cacao), for shaving

Directions

1. Prepare the soaking syrup

   • Combine warm espresso with half the kirsch and 2 Tbsp sugar. Stir until dissolved; cool to room temperature.

2. Whip the cream

   • In a cold bowl, beat heavy cream to soft peaks. Refrigerate.

3. Make the mascarpone filling

   • Whisk mascarpone with remaining sugar, vanilla, and the rest of the kirsch until smooth. Gently fold in the whipped cream to keep the mixture airy.

4. Assemble layer one

   • Quickly dip half the ladyfingers into the coffee-kirsch mixture (1–2 seconds per side) and line the base of a 9-inch springform pan or square dish.

5. Add cherries and cream

   • Scatter half the cherries over the soaked biscuits. Spread half of the mascarpone filling on top, smoothing to the edges.

6. Repeat

   • Create a second layer with the remaining soaked ladyfingers, cherries, and mascarpone cream.

7. Finish

   • Dust generously with cocoa powder and sprinkle with dark-chocolate shavings. Lightly cover with plastic wrap.

8. Chill

   • Refrigerate for at least 4 hours (or overnight) to allow flavors to meld and layers to firm.

9. Serve

   • Run a thin knife around the pan, release the ring, slice with a hot dry knife, and present chilled.

Servings and Timing

• Yield: 12 slices

• Active Preparation: ~30 minutes

• Chilling/Set Time: 4 hours minimum (8 hours preferred)

• Total Time: 4 hours 30 minutes

Variations

• Chocolate Sponge Base: Replace the first layer of ladyfingers with thin slices of cocoa génoise for extra structure.

• Mocha Version: Add 1 Tbsp instant espresso powder to the mascarpone mixture for a deeper coffee note.

• Berry Twist: Substitute half the cherries with raspberries or blackberries for a brighter fruit profile.

• Nut Crunch: Fold ½ cup toasted chopped hazelnuts into the top layer of filling.

• Gluten-Free: Use certified gluten-free ladyfingers and verify all other ingredients are GF-labeled.

Storage/Reheating

• Refrigeration: Keep covered in the refrigerator for up to 3 days; flavors often intensify by day two.

• Freezing: Freeze individual slices on a tray until firm, then wrap tightly. Store for up to 1 month; thaw overnight in the refrigerator.

• Do Not Reheat: This is a chilled dessert; avoid warming to preserve texture and food safety.

FAQs

Can I omit the alcohol entirely?

Yes. Replace kirsch with an equal quantity of cherry juice or additional coffee; the result remains flavorful.

How far ahead can I assemble the cake?

Up to 24 hours in advance. Longer rests improve moisture distribution without compromising structure.

My mascarpone curdled—what happened?

Mascarpone separates if beaten while too warm or over-mixed. Ensure it is chilled and mix just until combined.

Are canned cherries suitable?

Absolutely. Drain them well and pat dry to prevent excess moisture. Sour cherries in light syrup work best.

Can I use regular cream cheese instead of mascarpone?

You may, but add 2 Tbsp heavy cream per cup of cream cheese to mimic mascarpone’s silkier texture.

How do I make clean slices?

Dip a long knife in hot water, wipe dry, and cut in smooth motions, cleaning the blade between slices.

Is Dutch-process cocoa required?

Natural or Dutch-process both work; Dutch-process yields a mellower, darker finish.

Does the dessert contain raw eggs?

No. This version is egg-free, relying on whipped cream for lightness.

What if I do not have a springform pan?

Assemble in a deep 9-inch square dish or trifle bowl; serve the latter with a spoon rather than slices.

Can I add a chocolate ganache topping?

Certainly. Pour a thin layer of cooled ganache over the final mascarpone layer before dusting with cocoa.

Conclusion

Black Forest Tiramisu Cake delivers the depth of espresso, the brightness of cherries, and the indulgence of mascarpone in a simple, no-bake format. Prepare it ahead, slice it confidently, and watch any gathering turn instantly festive.