Ingredients

• 5 free-range egg yolks
• 100g/3½oz sugar
• 1 vanilla pod
• split
• seeds scraped out
• 500g/1lb 1½oz mascarpone
• 200ml/7fl oz espresso-strength coffee
• 100ml/3½fl oz Marsala wine
• 24 ready-made sponge finger biscuits
• 225g/8oz black cherries from a can or jar
• drained slightly
• cocoa powder
• to dust

Directions

• Place the eggs yolks
• sugar and vanilla seeds into a bowl and whisk together until pale and light.
• Add the mascarpone and whisk to combine well.
• Place the coffee and Marsala into a clean bowl.
• Dip a sponge finger into the coffee mixture and press into the bottom of a tumbler or sundae glass. Repeat this process
• using four sponge fingers in total
• to line the bottom of the glass.
• Spoon some black cherries into the glass over the sponge fingers.
• Add a layer of the mascarpone mixture to cover the cherries.
• Repeat with a layer of black cherries and a layer of mascarpone mixture to fill the glass.
• Repeat this process to make five more desserts.
• To serve
• smooth over the top of each tiramisu and dust each with cocoa powder.