Serves 4
5 egg yolks
100g sugar
1 vanilla pod, split, seeds scraped out
350g mascarpone
150g goat’s curd (available at specialty stores)
250ml espresso coffee
24 lady sponge fingers
225g canned black cherries, slightly drained
Cocoa powder, to dust
50g fresh cherries
Red currants, to serve
Black cherry Tiramisu
1. Place the eggs yolks, sugar and vanilla seeds into a bowl and whisk together until pale and light. Add the mascarpone and whisk to combine well.
2. Place the coffee in a clean bowl. Dip a sponge finger into the coffee and press into the bottom of a tumbler or sundae glass. Repeat this process, using four sponge fingers in total for each glass, to line the bottom of the glass.
3. Spoon some black cherries into the glass over the sponge fingers. Add a layer of the mascarpone mixture to cover the cherries. Repeat with a layer of black cherries and a layer of mascarpone mixture to fill the glass.
4. To serve, smooth over the top of each tiramisu and dust with cocoa powder. Garnish with fresh cherries and red currants, and add a scoop of the mocha almond fudge ice cream on top.