Chocolate & cherry tiramisu

Name: Chocolate & cherry tiramisu
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 200 g frozen dark sweet cherries, defrosted and roughly chopped; 200 ml strongly brewed coffee (such as espresso); 150 ml Pellegrino Cantine De Vita Marsala Dolce; 3 3 British Blacktail Medium Free Range Eggs, separated; 250 g mascarpone; 300 ml whipping cream; 140 g caster sugar; 175 g Cooks' Ingredients Sponge Fingers; 100 g Belgian dark chocolate (54% cocoa), coarsely grated

A luxurious twist on the classic Italian recipe, using sweet Marsala, black cherries and grated dark chocolate. Make this get-ahead dessert a day in advance. The Kenwood QuickMix+ Hand Mixer is a premium hand mixer that will make preparing this decadent dessert a doddle. Its gripped handle and variable speed help to keep you in control of the mixing.

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Vegetarian

Serves8
CourseDessert
Prepare40 mins
Cook-
Total time40 mins
PlusChilling

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200g frozen dark sweet cherries, defrosted and roughly chopped
200ml strongly brewed coffee (such as espresso)
150ml Pellegrino Cantine De Vita Marsala Dolce
3 3 British Blacktail Medium Free Range Eggs, separated
250g mascarpone
300ml whipping cream
140g caster sugar
175g Cooks' Ingredients Sponge Fingers
100g Belgian dark chocolate (54% cocoa), coarsely grated

Have a 1.5-litre serving dish ready. Put the cherries in a large, shallow bowl with the coffee and Marsala; set aside. Put the egg yolks and mascarpone in a large bowl. Put the egg whites in another large bowl or the bowl of a stand mixer, and the cream in another.
Whisk the egg whites to soft peaks with either an electric hand mixer or the stand mixer, then add 2 tbsp sugar and whisk to stiff peaks. Using the same beaters, whip the cream to soft peaks. Add the remaining sugar to the yolk mixture and whisk for 2-3 minutes.
Use a spatula to fold the whipped cream into the mascarpone mixture, then gently fold in the egg whites; set aside.
Dip 3-4 sponge fingers at a time into the Marsala mixture, submerging them for 6-8 seconds until saturated, then arrange in a single layer in the base of the serving dish. Scoop out half of the cherries and arrange on top. Drizzle a little extra liquid over, if liked.
Spoon half of the mascarpone mixture over the top, levelling it out with the back of a spoon. Scatter over half of the chocolate. Add another layer of sponge fingers, soaking them in the Marsala mixture before arranging on top. Spoon over the remaining cherries and liquid. Cover with the remaining mascarpone and scatter with the remaining chocolate. Chill for 2-24 hours before serving.