Make the most of...STONE FRUIT

EVERYONE'S FAVOURITE SUMMER FLAVOURS!

- Kim Meredith

Black Forest Tiramisu

SERVES 8-10 PREP & COOK 45 MINS

1 To make cherry filling, place cherries in a medium saucepan with sugar, juice and 1/3 cup water. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil, stirring for 3 to 5 minutes, or until cherries are slightly softened. Stir in cornflour blended with 2 tblsps water. Cook, stirring for 2 minutes, or until thickened. Cool. Strain. Reserve 1/3 cup of the cherry liquid for serving. Refrigerate, covered.

2 Beat cream, sugar and vanilla in small bowl of an electric mixer until soft peaks form. Fold in mascarpone until combined.

3 Dissolve coffee in 1/2 cup boiling water in a heatproof jug. Transfer to a shallow dish. Stir in 1/2 cup cold water and marsala.

4 Reserve 100g biscuits for another use. One at a time, dip half the biscuits into coffee liquid until just soaked. Arrange over base of a glass trifle dish (10-cup capacity), trimming to fit. Top with half the cream mixture. Spoon cherry filling over cream. Repeat layering with remaining biscuits, coffee liquid and cream mixture. Refrigerate, covered, overnight.

5 To serve, decorate with grated chocolate and extra cherries. Drizzle over reserved cherry liquid.