This festive cake looks wonderful and tempting. I used a big quantity of cherries we still had in the freezer and as we did not use a lot of fat, the result is a quite light cake, which is perfect after a heavier lunch or dinner.
liquor soaked chocolate covered cherries or Maraschino cherries
For the cherries: In medium saucepan, combine sugar and cherries. Place over medium heat, whisking constantly until the cherries begin to release some liquid (the liquid should only be lukewarm). Switch off and let defrost completely the cherries. With a colander take out the cherries and set them aside. Add cornstarch to the juice, stir to dissolve and heat again. Cook until the sauce thickens, add the amaretto and stir again. Let cool down. Note: depending how much liquid is released you may add some more cornstarch, in this case dissolve about 1/2 teaspoon cornstarch to some juice (or more amaretto), stir in again and bring and heat until it thickens. Add the reserved cherries stir once gently again, remove from heat and let cool down.
For the sponge cake: In the bowl of a stand mixer fitted with whisk, beat 3 eggs for 1 min on high speed until foamy, add gradually the sugar and mix for at least 5 minutes. Sift together the flour with the baking powder add for this under the egg mixture until well incorporated. Transfer the batter into a 26 cm cake pan or better a springform pan lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes or until it appears golden brown and it begins to loosen form the pan. Remove from the pan and the parchment paper and let cool down on a grid.
For the frosting: beat the heavy cream until it thickens, add the mascarpone and beat well again until firm and fluffy (only about 1 minute!). Add the sugar and beat shortly again.
Assembling: Place the sponge on the cake platter, drizzle with Kirsch, pinch with a fork and top with the cherries (placed them one by one on the cake) spoon the sauce (it is too much reserve this for your breakfast yogurt!) over the cherries. Let rest some minutes. Spread the frosting, top with the shaved chocolate and decorate with the liquor soaked chocolate covered cherries.
Tiramisù is famous and delicious Italian dessert based on layers of a cream with mascarpone and raw eggs combined with biscuits soaked in a coffee based mix.
Tiramisù means “pull me up”; perhaps because this is full of energetic ingredients (proteins in eggs and cheese) and/or since it contains alcohol as well as cocoa and caffeine.
If you have concerns about raw egg whites, be sure to use the freshest (and highest quality) eggs possible.
For those who don’t trust the origin of their eggs I saw recipes where eggs yolks were beaten in a pot over steam (double boiler) in order to deactivate the possible salmonella germs and the egg whites are substituted by beaten heavy cream. I never had to take this precautions, but I would like to post this here because I know that “safe-eggs” are not everywhere available. The choice is yours!
This recipe is characterized by the flavor of amaretto liqueur and maraschino; do you prefer a dessert without alcohol? Add more coffee and add some bitter almond extract.
As always I fully agree when my recipes are taken as base, as suggestion or as inspiration. I really appreciate when my reviewers post their suggestions and their experience.
I’m used to prepare a quite soft and creamy version of tiramisu, if you prefer a more solid one, you only have to layer more biscuits (about 40 pieces) as in my version.
I tried find something about the history of tiramisu`, but as the real origins are not confirmed I prefer to post here simply some links: