Cherry & Dark Chocolate Tiramisu

• 250 g mascarpone
• 250 ml fresh cream
• 2 Tbsp caster sugar
• 200 ml strong coffee, cooled
• 2 Tbsp coffee liqueur (optional)
• 24 finger biscuits
• 100 g dark chocolate, grated
• 250 g fresh cherries
• Cocoa powder

Whip the fresh cream and caster sugar together until soft peaks form. Add the mascarpone and gently fold it through the whipped cream until smooth, light and creamy. Take care not to overmix, as this can cause the mixture to lose its airy texture.

In a shallow bowl or jug, combine the cooled coffee and coffee liqueur, if using. Briefly dip each finger biscuit into the coffee mixture, ensuring they are lightly soaked but not saturated.

Arrange a layer of the dipped biscuits in the base of your Le Creuset Rectangular Heritage Dish, covering the surface evenly.

Spread a generous layer of the mascarpone mixture over the biscuits and smooth the surface with the back of a spoon or spatula.

Repeat the layers, alternating between coffee-soaked biscuits and mascarpone cream, until all the ingredients have been used, finishing with a final layer of the mascarpone mixture on top.

Cover the dish and refrigerate for at least 4 hours, allowing the flavours to develop and the Tiramisu to set to a beautifully creamy consistency.

Just before serving, dust the surface generously with cocoa powder and sprinkle over the grated dark chocolate. Finish with a generous topping of fresh cherries for a vibrant burst of colour and sweetness.