Cherry & almond praline tiramisu

Name: Cherry & almond praline tiramisu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 250 g tub mascarpone; 350 g golden caster sugar; 200 g toasted flaked almonds; 300 ml tub Essential British Free Range Double Cream; 6 large free range eggs, separated; 2 tsp vanilla bean paste; 340 g jar morello cherry preserve; 4 tbsp cherry brandy; 175 g packs Cook's Ingredients Sponge Fingers (65-70); 3 tbsp cocoa powder, to dust; 100 ml strong espresso coffee, or more if you like (see tip); Dark chocolate, grated, to serve

Cherry, coffee, chocolate and almond are a dream combo – the joys of a Black Forest gâteau and a Bakewell tart in one. Combined in this tiramisu from Gurdeep Loyal, it’s a wonderfully indulgent close to any gathering

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Serves12
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
Pluscooling and chilling

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250g tub mascarpone
350g golden caster sugar
200g toasted flaked almonds
300ml tub Essential British Free Range Double Cream
6 large free range eggs, separated
2 tsp vanilla bean paste
340g jar morello cherry preserve
4 tbsp cherry brandy
3 x 175g packs Cook's Ingredients Sponge Fingers (65-70)
3 tbsp cocoa powder, to dust
100ml strong espresso coffee, or more if you like (see tip)
Dark chocolate, grated, to serve

Take the mascarpone out of the fridge 30 minutes before you use it. Line a baking tray with baking parchment. Add 200g golden caster sugar to a large saucepan with 6 tbsp water. Bring to the boil for 4-5 minutes until golden, then stir in the flaked almonds. Quickly mix well, coating everything lightly in the hot sugar. Tip onto the baking sheet in a thin even layer and leave to cool completely.
In a large bowl, whip the double cream to medium-soft peaks. In the bowl of a stand mixer (or using an electric mixer and large bowl), whisk the egg whites with a pinch of salt until stiff.
In another large bowl, with the stand mixer or handheld mixer, whisk together the egg yolks and remaining sugar for 4-5 minutes until pale and thick. Add the vanilla bean paste, the mascarpone and a pinch of salt, then whisk again until fully combined.
Using a spatula, gently hand fold the whipped double cream into the mascarpone. When completely smooth, gently fold in the stiff egg whites, retaining as much air as possible.
Gently heat the cherry preserve in a small pan for 2-3 minutes until warm. Remove from the heat, then whisk in the cherry brandy.
Get a deep rectangular dish, sized about 23x32x5.5cm, ready. Dip some of the sponge fingers in the preserve, then arrange in an even layer in the dish – dotting over some cherry pieces. Take one-third of the almond praline and scrunch over the top of the sponge finger layer. Ladle over one-third of the mascarpone cream, then dust with 1 tbsp cocoa powder
Repeat for the middle layer – this time dip the sponge fingers in the espresso coffee – then add the scrunched praline, then mascarpone cream, then cocoa powder. Repeat, dipping the top layer of sponge in cherry jam and leave out the cocoa powder and remaining praline.
Cover loosely and chill in the fridge for at least 12 hours (or it will not be set), or ideally 24 hours. Dust generously with cocoa powder just before serving, grate over some dark chocolate, and scrunch over the last of the almond praline.