Hard Shell Cherry Tiramisu
No baking required, this is incredibly tasty and the textures in this are insane! A creamy, black forest tiramisu encased in a shell of hard cracking chocolate, this is one of our favourite cakes at the moment!
Takes 50 minutes
Serves 6
Ingredients
Coffee Sponge Base
- 1 x 250g pack of plant-based biscuits plain biscuits or ladyfinger biscuits (about 2 ½ cups whole biscuits)
- 200 ml strong black coffee ¾ cup
Hard Chocolate Layer
- 150 g dark chocolate 1 cup, chopped
- 2 tbsp vegetable oil
Cherry Layer
- 250 g cherry jam or cranberry sauce ¾ cup
Cream Layer
- 250 ml vegan cream 1 cup
- 150 ml vegan cream cheese ⅔ cup
- 3 tbsp kirsch or marsala cherry liquor optional
- 1 vanilla pod
- 3 tbsp icing sugar
Garnish
- 30 g cacao powder ¼ cup
- Chocolate to garnish
Instructions
Chocolate layer
- Get a 1 lb loaf baking tin and grease with a little oil and carefully line with baking parchment right up the sides. Ensure the paper is sticking to the baking tin
- Chop the chocolate into small pieces and add to a bowl along with the vegetable oil and melt using a bain marie or microwave. Carefully pour in the melted chocolate to the lined loaf tin and tilt it around letting gravity do its work so that the chocolate coats all the sides evenly. Tip out any excess chocolate and set aside in the freezer for 10 mins or fridge for 15 mins.
Whip cream
- Add the plant based cream to a large bowl along with the icing sugar, along with the cream cheese and scrape out the inside of the vanilla pod and add. Using an electric whisk whip the cream until you reach stiff peaks, this should take 4-5 mins. It should be super smooth with stiff peaks. You want to ensure it's thick enough so that it will hold its shape.
Coffee soak
- In a bowl add the coffee ready to dunk the biscuits.
Plating up
- Carefully scoop out half of the cream layer and into the base of the chocolate shell and spread it out evenly, it should fill ⅓ of the chocolate case. On top of the cream layer, spoon over a layer of the cherries. Next dip the biscuits into the coffee soak and add 2 layers of soaked biscuits on top of the cherries (if you are using lady finger biscuits or similar thicker biscuits just put in a single layer). Repeat this process adding cream on top of the biscuits, followed by cherries, followed by soaked biscuits. You want to ensure that there are no gaps and that the loaf tin is full. Set aside in the freezer for 10 mins to set.
Ready to serve
- Place a serving plan upside down on top of the tin (held up correctly!) Secure the plate and tin with both hands and lift and invert the tin onto the plate. Slowly lift off the tin and peel away the baking paper. Dust with some cocoa powder and some chocolate shavings. Use a hot knife to cut or else just crack with a large spoon!
- Enjoy!