Black Forest Tiramisu – Sprinkle Bakes

This Black Forest Tiramisu combines rich chocolate, tart cherries, and creamy layers into one easy-to-make dessert – perfect for Oktoberfest!

Happy Oktoberfest to all who celebrate! This year the festivities run from September 21st through October 6th, so there’s still plenty of celebrate with good food, good drinks, and good company. While beer might take center stage, the food is just as important. Traditional Bavarian treats like pretzels, sausages, and schnitzels are everywhere, but let’s not forget dessert!

This recipe blends the iconic flavors of Black Forest Cake—cherries, chocolate, and cream—with some traditional elements of tiramisu. But instead of sticking to just coffee, this confection ups the ante with cherry-espresso soaked ladyfingers. It’s layered with mascarpone cream, sour cherries, and a rich chocolate ganache. Top it off with chocolate curls (or shavings, if you’re short on time), and you’ve got a treat that’s perfect for Oktoberfest – or any fall gathering.

Black Forest Cake, or Schwarzwälder Kirschtorte, is one of Germany’s most beloved desserts. (Note: Here’s my trusty Classic Black Forest Cake Recipe, which I make all the time!) Traditionally, it’s made with layers of chocolate cake, whipped cream, cherries, and a splash of kirsch (a cherry brandy). The combination of rich chocolate and tart cherries creates a flavor pairing that’s hard to beat. I wanted to take those flavors and give them a new twist. You’ll still get all the cherry, chocolate, and cream notes you love from Black Forest Cake, but in a no-bake dessert that’s easy to assemble in an 8×8 pan.

Make the Ganache

This recipe has ribbons of chocolate ganache running through the layers. Make this first so it can cool a little before using it on chilled cream.

Begin with 1/2 cup of heavy cream and 1 cup of chocolate chips. Stir them together briefly in a microwave-safe bowl and heat at 100% power for about 1 minute. Or until the cream is very hot and steaming but not boiling. Let the mixture stand for about 1 minute, then blend it together until a smooth shiny ganache forms.

Then, stir in 1 tablespoon of Kirsch liqueur; set aside to cool. I used my Homemade Cherry Liqueur which really amplifies the cherry flavor. (It’s so easy to make, and bottled, makes wonderful holiday gifts!) I use it in all kinds of baking and pastry recipes. Or, if you’d like to omit the liqueur completely, replace it with 1 tablespoon of cherry juice from the jar of cherries we’re using in the recipe (more on this in a bit).

Make the Mascarpone Cream

Mascarpone cream is a traditional tiramisu component, and it’s so easy to make. Whip heavy cream in a bowl while gradually adding granulated sugar. When it thickens a little, add in some more cherry liqueur (or cherry juice) and beat until combined. Then, add room temperature mascarpone cream to the mixture and whip until thick and fluffy. It’s that easy!

Cherry Espresso Soak

This may seem an odd flavor duo, but it works! First, you’ll need a 24 oz. jar of pitted sour cherries, such as sweetened Morello cherries in light syrup. The ingredients on the label should be: sour cherries, sugar, water. I used Marco Polo Pitted Sour Cherries.

Pour 1/2 cup of the juice from the jar into a shallow dish. Add in 1 cup of room temperature brewed espresso or strongly brewed coffee and stir well. Add in 1 tablespoon of cherry liqueur, or just omit it if you’re avoiding alcohol.

Start Building

Now that all the components are ready, it’s time to start assembling! At this point I realized all of my 8×8 pans look boring – but even so, this dessert still turned out pretty! But if you have a fancy ceramic 8×8 dish, now’s the time to use it.

Quickly dip the bottoms of each lady finger in the cherry-espresso liquid and line the bottom of the pan with them. Don’t let them swim around; just a quick dip. You may have to trim some of the lady fingers short to get an even layer in the pan.

Cream and Ganache Layers

Next, spread 1/3 of the mascarpone cream over the lady fingers evenly. Then, drizzle on half of the ganache; again, spread evenly.

Repeat the Layers

Add half of the cherries from the jar on top of the ganache and tamp down with the back of a spoon. Repeat the layers of lady fingers, 1/3 of the cream, the ganache, and the remaining cherries. Top the dessert with the remaining 1/3 of mascarpone cream.

Chocolate Shavings or Curls

Finish the top with homemade chocolate curls for an extra touch of fancy. But if that feels like too much effort, then chocolate shavings are just as pretty and give the same delicious payoff. A third option for a topping would be a dusting of cocoa powder. Whatever suits your mood or time constraints.

Cherries on Top (Or Not!)

If you can find fresh cherries at the market, then a few on top will look picture-perfect. But they’re not always available, and this dessert is perfectly fine without.

Refrigerate for at least 3-4 hours, so the lady fingers will soften and become cake-like. Overnight is better if time allows.

Black Forest Tiramisu is such a delicious dessert, and unbelievably easy to make – really! There’s no baking, just some whipping and assembling. You can spoon it out of the dish with a big server, but it slices beautifully when it’s well-chilled (as shown above).

I hope you love this fun fusion of German and Italian cuisine as much as I do.

Related recipe: Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare

Black Forest Tiramisu (No-Bake)

Heather Baird

This Black Forest Tiramisu combines cherry-espresso soaked ladyfingers with rich mascarpone cream, tart sour cherries, and a luscious layer of chocolate ganache. You’ll need a 24 oz. jar of sweetened Morello or other sour cherries in light syrup for the filling. To finish, top with either chocolate curls or easy chocolate shavings. See recipe notes for these instructions.Brew espresso or strong coffee ahead of time. It needs to be room temperature before using.

Prep Time 20 minutes mins

Hands off, 3-4 hours chill time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine German, Italian

• Electric mixer

• 8×8 inch baking dish

Chocolate ganache

• 1 cup chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon cherry liqueur or cherry juice from the jar

Mascarpone cream

• 1 1/2 cups heavy whipping cream
• 1/3 cup granulated sugar
• 1 tablespoon cherry liqueur or cherry juice from the jar
• 8 oz. mascarpone cheese at room temperature

Cherry-espresso soak

• 1/2 cup cherry juice from the jar of sour cherries
• 1 cup cold espresso or cold strongly brewed coffee
• 1 tablespoon cherry liqueur optional

Assembly

• 1 package crisp lady fingers 24 cookies
• 24 oz. jar sour cherries in light syrup
• Chocolate curls or shavings see recipe notes
• 3-4 fresh cherries with stems optional

Chocolate ganache

• In a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.

• Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.

Mascarpone cream

• Add the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.

Assembly

• Dip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8×8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.

• Top the lady fingers with 1/3 of the mascarpone cream. Smooth evenly.

• Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.

• Repeat layers of dipped lady fingers, 1/3 of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining 1/3 mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn’t have to completely cover the top.

• Garnish with chocolate curls or shavings. (See recipe notes for instructions.) Refrigerate for at least 3-4 hours, or overnight (recommended).

• Add fresh cherries with stems to the middle of the dessert just before serving, if desired.

How to make chocolate curls: Melt 1 cup of chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. This may take a few attempts – everyone’s room temperature and humidity conditions will differ. Place curls in a small bowl and store in refrigerator until ready for use. 
How to make chocolate shavings:  Place a block or bar of chocolate in the freezer, and when it’s good and cold use a vegetable peeler to shave the edge of it onto a plate. Use the plate to transfer the shavings to the top of the dessert; fingers will melt the thin pieces of chocolate.
Top with cocoa powder: Instead of chocolate curls or shavings,  you could opt for the traditional tiramisu topping – a dusting of unsweet cocoa powder. Sieve 2 tablespoons over the top cream layer.
Cherry liqueur: Kirshwasser is the usual cherry liqueur used in Black Forest desserts, but most any cherry brandy or other cherry liqueur will elevate the flavor. My homemade cherry liqueur is linked in the blog post, and is very easy to make. Although it needs to steep at least 30 days before using. 
Instant espresso powder: Instead of brewed espresso or strongly brewed coffee, you can use reconstituted instant espresso powder. Follow the directions on the container and let cool to room temperature.