Chocolate Cherry Tiramisu
- for the sponge cake
- 6 eggs
- 180 grams sugar
- 1 packet Vanilla sugar
- 80 grams Pastry flour
- 60 grams cornstarch
- 60 grams cocoa powder
- for the filling
- 400 grams Cherries
- 4 egg yolks
- 100 grams sugar
- 4 centiliters Amaretto
- 500 grams Mascarpone
- 4 sheets white gelatin
Line a baking sheet with baking paper and grease a springform pan. Separate the eggs. Beat the egg yolks with half the sugar and vanilla sugar until fluffy. Beat the egg whites with the remaining sugar until very stiff.
Fold the egg whites into the egg yolk mixture.
Mix the flour, cocoa powder and cornstarch. Sift over the egg mixture and gently fold together.
Place the dough on the baking sheet and flatten. Bake for 15-20 minutes at 175°C (approximately 350°F).
Remove the cake from the oven and cool on a wire rack. Let stand for at least 2 hours.
Rinse, de-pit and dry the cherries. Soften the gelatin in cold water. Beat the egg yolks, sugar and amaretto over a hot, not boiling, water bath until creamy. Squeeze the gelatin and dissolve in the egg mixture. Stir in the mascarpone until smooth.
Cut the sponge cake into 24 equally sized rectangles. Use 2/3 of the mascarpone mixture to cover 16 rectangles. Cover with the cherries.
Spread the remaining cream on the remaining rectangles and sprinkle with the biscuit crumbles. Melt the white chocolate and decorate the pieces.
Garnish each piece with a cherry. Chill until ready to serve.