Black Forest tiramisu

Drain the cherries over a bowl, reserving the syrup. Roughly chop the fruit, then put in another bowl, add the cherry conserve and mix. Add 3 tbsp brandy, kirsch or water to the reserved syrup and mix. Set aside.

Melt the chocolate in a separate heatproof bowl set over a pan of barely simmering water. Meanwhile, separate the eggs. Mix the yolks with the mascarpone, 75g sugar and a pinch of salt until smooth. Transfer 200g of the mixture to another bowl and stir in the melted chocolate. Set both mixtures aside.

In a separate, clean bowl, use an electric hand mixer to whisk the egg whites until frothy, then slowly whisk in the remaining 75g sugar. Whisk to a thick meringue with the texture of shaving foam and peaks that droop slightly when the beater is lifted. Fold half into the chocolate mixture, trying to retain as much air as possible. Fold the other half into the plain mascarpone mixture to create a light cream.

To build the tiramisu, dip the sponge fingers for 1-2 seconds in the cherry syrup, then lay in a single layer in the base of a baking dish (about 23x33cm). Spread over ½ of the cherry mixture, followed by all of the chocolate mixture. Add another layer of syrup-soaked sponge fingers, the rest of the cherry mixture, then the plain mascarpone cream. Smooth evenly. Cover and chill overnight, then dust with cocoa or grated chocolate before serving.