Black Forest Tiramisu

Here's everything you'll need to bring this Black Forest Tiramisu to life:

• Eggs - large eggs go into both the chocolate cake and the mascarpone cream.
• Sugar - granulated sugar sweetens the cake, cherries, and cream.
• Vanilla extract - adds depth to both the cake and the filling.
• Salt - fine sea salt balances out all the sweetness.
• Full fat greek yogurt - keeps the cake rich and moist (sour cream also works).
• Milk - I usually use 2%, but any dairy milk should work.
• Oil - a neutral oil like canola or vegetable keeps the cake tender.
• All purpose flour - standard flour works best.
• Baking soda & baking powder - both are needed for lift and texture.
• Cocoa powder - natural or dutch-process will both work.
• Dark sweet cherries - simmered with sugar and kirsch for the filling.
• Kirsch - the traditional cherry liqueur used in Black Forest cake (swap with cherry juice if avoiding alcohol).
• Cherry juice - to soak the cake layers.
• Mascarpone - creamy and rich, the base of the filling.
• Heavy cream - whipped with mascarpone for a light, fluffy texture.

This recipe has four main steps: chocolate cake, cherry filling, mascarpone cream, and assembly. Don't worry-I'll walk you through it all.

Step 1: Bake the chocolate cake

1. Preheat your oven to 350°F. Grease a baking sheet with nonstick spray (I like using the kind with flour in it).
2. In a medium bowl, beat together eggs, sugar, vanilla, salt, yogurt, milk, and oil until smooth.
3. Add flour, baking soda, baking powder, and sifted cocoa powder. Mix again until you have a smooth batter.
4. Spread the batter evenly in your prepared pan and bake for 20-25 minutes. A toothpick should come out clean.
5. Let the cake cool slightly, then flip it out onto a cooling rack. Allow it to cool completely.

Step 2: Make the cherry filling

1. Pit and halve the cherries, then place them in a large pan with sugar and kirsch.
2. Simmer over medium heat, stirring often, until the mixture is syrupy but not jammy. The cherries should stay whole but softened.
3. Remove from heat and cool completely.

Step 3: Whip the mascarpone cream

1. In a mixing bowl, beat egg yolks, sugar, salt, and vanilla until pale and thick.
2. Add mascarpone and whip until smooth.
3. Slowly pour in heavy cream and whip until soft peaks form.

Step 4: Assemble your tiramisu

1. Cut the cooled cake into two pieces to fit your serving dish.
2. Lay the first cake layer in the dish and brush with half of the cherry juice.
3. Spoon half of the cherry mixture over the cake, then spread half of the mascarpone cream on top.
4. Repeat with the second cake layer, more cherry juice, the rest of the cherries, and the cream.
5. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Step 5: Serve and enjoy

When you're ready to serve, dust the top with cocoa powder and scoop out generous portions. Store leftovers in the fridge.