This inauthentic but delicious take on the Italian classic puts fruit centre stage
Ihave a weakness for tiramisu. And much as I love the real deal, I’ve created this inauthentic one to celebrate the fleeting cherry season. Cherries aren’t cheap, but I still buy them the moment they appear in the shops, lest lack of demand eventually sees them off in favour of more easily harvested and therefore more affordable fruit (a lifelong paranoia). Of the original recipe, I have kept the booze-soaked biscuits and creamy mascarpone, to which I’ve added a wickedly rich, dark chocolate ganache and the softly poached fruit. For recipe follow this link.