We all have a tiramisù recipe. Yes, Italian, with the accent. But this one is quite rare and only for grown-ups who have remained grown-up children: it's that of the super simple tiramisu with Morello cherries from Fougerolles and kirsch . A treat, definitely. The Fougerolles morello cherry comes from the village of the same name, in Haute-Saône. Fougerolles is even the capital of this fruit! The kirsch that is used to preserve these cherries is 100% local: it is the AOC farm kirsch from the Chassard farm . We defend this farm product which restores its letters of nobility to this eau de vie so fine in pastry.

Creamy and fragrant!

Angelo Musa, pastry chef at the Plaza-Athénée and Meilleur Ouvrier de France, uses Kirsch de Fougerolles for his pastries. Its aromas and perfume are far from those of industrial kirsch. With the creaminess of the mascarpone and these cherries bathed in this artisanal kirsch, it’s the guarantee of a successful dessert !

A zero waste recipe

This recipe is clever because it allows you to use up entirely 1 jar of kirsch cherries , without having to buy a bottle for the occasion (even if everyone should have one at home, of course).

Besides, did you know that? Tiramisù comes from Italian and means “cheer me up”. This is enough to ensure that your guests leave delighted and with high morale!

Ingredients

4 people

• 250 g of mascarpone
• 75 g caster, muscovado or brown sugar
• 3 eggs
• 1 small jar of cherries with Fougerolles kirsch
• 1 package of boudoir biscuits
• 8 speculoos biscuits
• 1 tablespoon of cocoa powder
• 1 pinch of salt
• 1 pinch of cinnamon powder

Preparation

1. Separate whites from yellows. In a mixing bowl, mix the mascarpone with the yolks. In a salad bowl, whisk the powdered sugar with the egg yolks until the mixture turns white. If you have brown or muscovado sugar, it will enhance the flavors of your tiramisu. Once you have mixed the eggs and sugar well, add the mascarpone and mix until you have a uniform and smooth surface. Reserve in the fridge.
2. In another mixing bowl, beat the egg whites until stiff . To do this, use a whisk or mixer. Pour the whites into a mixing bowl or salad bowl and add a pinch of salt. Tilt the container and beat the egg whites while incorporating air. No need to hurry: beating too hard or too quickly, you could break the air bubbles which allow the whites to be whipped. If you don't succeed or they fall, add a few drops of lemon and beat again. Cold water applied to the mixing bowl, through the temperature shock, also helps to tighten the whites. Add the egg whites flexibly to your previously reserved mascarpone . Use a spatula or spatula to do this.
3. Open the jar of cherry and kirsch . Keep the kirsch content carefully , pour it into a small container. Make the equivalent of two small cups of very strong espresso. Let cool. Mix this coffee extract with the cherry juice . Place half of the biscuits soaked in strong coffee and kirsch on the bottom of a dish to make a first layer. Spread half of the morello cherries with kirsch on these ladyfingers. Pour a little cherry juice over your biscuits according to your taste . Cover these biscuits and cherries with a layer of cream with half of the mascarpone mixture.
4. Refrigerate for 12 hours . When serving, sprinkle through a sieve with a little bitter cocoa mixed with a touch of cinnamon.

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