Latest Recipe :
Tiramisu Black Forest Cake
For the first time in many years we celebrated Christmas without family. During the last Christmas, we were either visit my parents in Malaysia or Mr J parents to visit the Netherlands to escape the European winter and soaked in the summer sunshine.

Tiramisu Black Forest Cake

Our dear friends A Miss and Mr G were in a similar situation. She decided to host a Christmas lunch and invited us over for Christmas. I came up with the idea of making this "Black Forest Tiramisu" for lunch as both of them had lived in Germany for eight years before residents of Sydney.
The Black Forest (Schwarzwald) wooded mountain range in Baden-Württemberg, Southwestern Germany. The Rhine Valley is bordered to the West and South. We visited the region once on our way to Chamonix two years ago.

Black Forest, Germany
This version of the Black Forest of tiramisu is inspired by the "Black Forest Cake" that originated from this area, at least name and reputation. Known as Schwarzwälder kirshtorti (literally "Black Forest Cherry Torte") in German, and is made with Kirsch (cherry brandy) sour cherries, chocolate cake and cream.

Tiramisu Black Forest

  • 1 sponge chocolate cake (recipe below)
  • 1 cup strong espresso coffee
  • 2 tablespoons Kirsch
  • 2 eggs
  • 75 g caster sugar
  • 250 g (7 oz) mascarpone cheese
  • 300 ml double cream
  • 1 cup cherries, pitted and halved (soaked in 1/2 cup Kirsch for at least two hours or overnight) + more Cherry for garnish
  • Grated dark chocolate
  • Shaved dark chocolate for decoration

  1. Blend espresso coffee with 2 tablespoons Kirsch.
  2. Drain cherries that have been soaked in Kirsch for two hours at least.
  3. Combine eggs and sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a mark on the surface.
  4. Development of almaskerboni cheese in a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. The likes of double cream. Stir in cherries.
  5. Chocolate sponge cake cut to fit the size of the individual service or bowl glasses base great service.
  6. Line the bottom of the glass with a layer of chocolate sponge cake. Kirsch mixture and drizzle over sponge cake, espresso coffee, chocolate.
  7. Sprinkle a thick layer of dark chocolate, grated, then spoon almaskerboni mixture on top (3-4 tablespoons, enough to cover the chocolate sponge cake). Surface level.
  8. Repeat layers until you reach the top of the glass.
  9. Decorate with dark chocolate, grated. Cover and chill for 4 hours.
  10. Decorate with a few whole cherries and dark chocolate shaved before serving.

Chocolate sponge cake recipe

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

  1. Preheat oven to moderate 180 c (350F). Lightly grease a rectangular cake Tin (30 x 20 cm) and line the bases with baking paper. Dust in the cans with a little flour, shaking off any excess.
  2. Sift the flour together three times on oven paper. Beat eggs in large bowl with electric beaters for seven minutes, or until thick and pale. Add sugar gradually to eggs, beating well after each addition. Using a large metal spoon, quickly and gently fold in sifted flour and 2 tablespoons boiling water.
  3. Spread the mixture into the Tin and bake for 25 minutes, or until the sponge is shrinking slightly from the sides of the Tin. Leave a sponge in Tin for 5 minutes before turning into a wire rack to cool.
  4. Note: the secret of making perfect sponge folding technique. Make a hit, or using a wooden spoon, will cause loss of volume in the egg mixture and result in heavy flat cake. Sponge cake can be frozen for one month in a bag in the fridge. Thaw at room temperature for 20 minutes.
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