Step 1

Add your double (heavy) cream, mascarpone, golden caster sugar, 2 tablespoons of kirsch and your vanilla extract into your stand mixer bowl (or large mixing bowl).

Step 2

Add the whisk attachment to your mixer and begin to beat, on slow setting for the first 10 seconds, until it all just starts to combine.

Step 3

Turn your mixer setting up to medium-high and continue to beat until stiff peaks form. These peaks should hold their own shape. Stop and check the progress of the mixture regularly to prevent overbeating. Scrape your bowl down with your spatula to ensure all ingredients are totally mixed together.

Step 4

Refrigerate whilst you complete the next stage of your Cherry Tiramisu.

Step 5

Pour your cooled coffee mixture into your large dish.

Step 6

Add your kirsch and mix together.

Step 7

Taking one sponge finger at a time, dip into your coffee and kirsch mixture and roll over 4 times, then leave to soak for 3 seconds on each side.

Step 8

Place into your serving dish so that all over base is covered.

Step 9

Take 12 cherries and dot them evenly over the top of your sponge fingers.

Step 10

Spread over half of your cream and mascarpone mixture and level out with your knife or small palette knife.

Step 11

Repeat with another layer of coffee/kirsch soaked sponge fingers, cherries and then another cream layer.

Step 12

Decorate with another 12 cherries and a grating of chocolate.

Step 13

Sift over your cocoa powder.

Step 14

Refrigerate for at least 4 hours, but preferably overnight.