Black Forest Tiramisu

For the first time in many years we celebrated Christmas without our family. During the past Christmases, we would either visit my parents in Malaysia or Mr J's parents would visit us from Holland to escape the European winter and soaked up the sunshine in the Australian summer.

Our dear friends Miss A and Mr G were in the similar situation. They decided to host the Christmas lunch and invited us over for a feast. I came up with the idea of making this Black Forest Tiramisu for the lunch as both of them lived in Germany for eight years before residing in Sydney.

The Black Forest (Schwarzwald) is a wooded mountain range in Baden-Württemberg, southwestern Germany. It is bordered by the Rhine valley to the west and south. We have visited the area once on our way to Chamonix two years ago.

Black Forest, Germany

This Black Forest version of Tiramisu is inspired by the Black Forest Cake which is originated from this region, and so, by name and reputation at least. It is known as Schwarzwälder Kirschtorte (literally "Black Forest cherry torte") in German and is made with chocolate cake, cream, sour cherries, and Kirsch (cherry brandy).

Black Forest Tiramisu

(Adapted from Winter In The Alps Cookbook by Manuela Darling-Gansser)

Ingredients

• 1 chocolate sponge cake (Recipe follows)
• 1 cup strong espresso coffee
• 2 tbsp Kirsch
• 2 eggs
• 75 g caster sugar
• 250g Mascarpone cheese
• 300 ml double cream
• 1 cup cherries, pitted and halved (soaked in 1/2 cup of Kirsch for at least 2 hours or overnight) + more cherries for decorations
• Grated dark chocolate
• Shaved dark chocolate for decorations

Method

1. Mix the espresso coffee with 2 tbsp of Kirsch.
2. Drain the cherries that have been soaked in the Kirsch for at least 2 hours.
3. Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
4. Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream. Stir in the cherries.
5. Cut the chocolate sponge cake to fit the size of the base of the individual serving glasses or the large serving bowl.
6. Line the bottom of the glass with a layer of chocolate sponge cake. Drizzle the espresso coffee and kirsch mixture over the chocolate sponge cake.
7. Sprinkle over a thick layer of grated dark chocolate, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the chocolate sponge cake). Level the surface.
8. Repeat the layers until it reaches the top of glass.
9. Decorate with the remaining grated dark chocolate. Cover and chill for 4 hours.
10. Decorate with a few of the whole cherries and shaved dark chocolate before serving.

Chocolate Sponge Cake Recipe

Ingredients

• 75 g (2 1/2 oz) plain flour
• 2 tbsp cocoa powder
• 150 g (5 oz) self-raising flour
• 6 eggs
• 220 g (7 oz) caster sugar

Method

1. Preheat the oven to moderate 180C (350F). Lightly grease a rectangular (30 x 20 cm) cake tin and line the bases with baking paper. Dust the tins with a little flour, shaking off any excess.
2. Sift the flour together three times onto a sheet of greaseproof paper. Beat the eggs in a large bowl with electric beaters for 7 minutes, or until thick and pale. Gradually add the sugar to the egg, beating well after each addition. Using a large metal spoon, quickly and gently fold in the sifted flour and 2 tbsp boiling water.
3. Spread the mixture into the tin and bake for 25 minutes, or until the sponge shrinks slightly from the sides of the tin. Leave the sponge in their tin for 5 minutes before turning out onto a wire rack to cool.

Note: The secret to making a perfect sponge lies in the folding technique. A beating action, or using a wooden spoon, will cause loss of volume in the egg mixture and result in a flat heavy cake. The sponge cake can be frozen up to one month in freezer bag. Thaw at room temperature for about 20 minutes.