Tiramisu bombe

Chilling • 6 hours, Special equipment • electric mixer • 1 quart (1.2 liter) bowl or pudding mold

ServeS 8

7oz (200g) crisp Italian ladyfingers

2–3 tbsp brandy

½ cup brewed espresso or strong coffee

2 cups heavy whipping cream

2 tbsp unsweetened cocoa powder, plus extra for dusting

2 tbsp confectioners’ (powdered) sugar, plus extra for dusting

10oz (300g) fresh cherries, stemmed, pitted, and halved, or 1 x 13–14oz (400g) can morello or black cherries, drained and halved, plus 3 whole cherries for garnish

4½oz (125g) semisweet chocolate

Method:

1 Oil a 1 quart (1.2 liter) bowl or pudding mold with vegetable oil, and line the bottom with parchment paper. Dip all but five of the ladyfingers into the brandy, then into the coffee. Line the bottom of the bowl with a few ladyfingers, then line the sides as well, with sugared sides placed down.

2 In a bowl, beat the cream until soft peaks form. Transfer half of the whipped cream to another bowl. Sift the cocoa powder and confectioners’ sugar into one of the bowls, and fold to blend. Add the cherries to the other bowl. Layer the creams alternately in the mold, then top with the remaining ladyfingers. Cover and refrigerate for 6 hours or overnight, until firm.

3 To serve, uncover the bombe, invert onto a plate, and remove the mold. Dust with cocoa powder, top with the remaining whole cherries, and grate chocolate over all.

Tiramisu bombe