Cherry and Rosé Tiramisu Recipe

Cherry and Rosé Tiramisu Recipe

Serves 6

Savoiardi biscuits are sprinkled with rosé wine then layered with stoned halved fresh cherries, a mix of beaten egg yolks, mascarpone and cream, topped with toasted sliced almonds and served with fresh cherries. This is also good made with bottled cherries or fresh or thawed frozen berries.

• 650g cherries, 550g of them stoned with a cherry pipper then halved or each cut in half and the stone removed with the tip of a small knife, the other 100g reserved whole with stalks

• 150g caster sugar

• 200g Savoiardi biscuits

• 100ml rosé wine

• 2 large egg yolks

• 250g mascarpone

• 250ml cream

• 50g sliced almonds, toasted on a tray in a 200°C oven for 5 minutes or until golden.

Choose a deep dish, preferably rectangular, that will just fit in the biscuits side by side in a row.

Put the stoned halved cherries in a mixing bowl and add 100g of the sugar.

Mix well.

Put a layer of biscuits in the bottom of the dish in a row and spoon half the wine evenly over them

Put half the stoned cherries in an even layer on top.

Beat the egg yolks and sugar until very pale, thick and creamy.

Put the mascarpone and cream into another bowl and beat until thick.

Fold the egg yolk mixture and the mascarpone mixture together.

Put half of this mixture in an even layer on top of the cherries.

Put the other half of the biscuits side by side on top.

Spoon the remaining wine over the biscuits.

Put the other half of the cherries in an even layer on top.

Put the other half of the mascarpone mixture on top and finish by sprinkling the almonds on top of everything.

Cover and place in the fridge for an hour then serve in slices with a few whole cherries.