Editor's Pick #4: Finally Cherry Tiramisu

Editor's note: They say that tastes change as you get older, which might explain why I keep thinking about this recipe. I used to not be the biggest fan of cherries but as I was reading through dessert recipes, something clicked and now the flavours and ingredients together are really appealing to me! If you go all out with your shopping list, this has the potential to be a real show-stopper. The combination of sweetness, tartness, the biscuit crumb, the sponge, all coming together ... must dash, need to go shopping!

Cherry Tiramisu

8 tablespoons of cherry juice (100ml)

20fl oz whipping cream/1 pint/570ml (heavy)

4tbls cherry liqueur - Kirsch (optional)

one red velvet cup cake per serving

4tbls caster sugar

225g/8oz Mascarpone or curd cheese (Philadelphia)

4 Amaretti biscuits, crushed to a crumb

50g/2oz plain chocolate (grated) or

a cherry liqueur chocolate to decorate

Cherry compote

Red velvet sponge – see notes below

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon (2 tbsps)

150g raspberries – can use frozen

4 tbsp water or juice from defrosted fruit

Pour the water into a pan and add the cherries, sugar and lemon juice. Place on a medium heat and stir until the sugar dissolves. Cook the cherries over a low heat for 5-10 minutes until they have released some juice but are not overcooked. If you are using frozen cherries you will have the fruit juices when defrosted – use this juice instead of the water and reduce the cooking time to 5 minutes.

Add the raspberries to the pan and cook for a further 1-2 minutes until they start to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving. Blitz the compote and pass through a sieve. You'll get 400ml.

Mix the cherry juice with the Kirsch. If you're serving kiddies then omit the Kirsch and add an additional 4 tbsp of cherry juice.

Mix the cream carefully with the sugar and mascarpone. A small tip – place the mascarpone cheese in a mixing bowl and add the sugar. Once combined add the cream gradually. Fold 2 tablespoons of cherry compote into the mixture, gently, to give a ripple effect.

Cut up the cake in shapes that suit the bowl you are using and dip into the cherry mixture.

Layer the mascarpone mixture with the sponge.

Add your decorations when you are about to serve – sprinkle the Amaretti crumb and then add the grated plain chocolate or a cherry liqueur chocolate.

For extra pizzazz add a puddle of cherry compote. Freeze the compote you don't use along with any red velvet sponge you have left for another day!

You have options with the red velvet sponge. I made red velvet cupcakes and a batch gave me 24, far more than I needed, which was deliberate since I was able to either freeze what I didn't use or add frosting for a traditional cupcake.

There are “fast fixes” out there – most large supermarkets sell red velvet cake mixes which will usually give you 12 cupcakes or a 7” cake. Betty Crocker likewise.