Black Forest Tiramisu (No-Bake Chocolate Cherry Dessert)
This Black Forest Tiramisu combines chocolate, cherries, and coffee in a creamy, no-bake dessert that’s rich, balanced, and easy to make.
This post may contain affiliate links. I only share products I truly use and love, and any purchase helps support my work at no extra cost to you.
This Black Forest Tiramisu is my love letter to two desserts I never get tired of: classic Black Forest cake and a good, creamy tiramisu (think my Chestnut Cream Tiramisu). It borrows the deep chocolate and cherry flavors from the German classic and layers them into a no-bake dessert that feels just as indulgent, but far easier to pull together.
Instead of sponge cake and frosting, we’re working with espresso-soaked ladyfingers, chocolate mascarpone cream, whipped cream, and juicy cherries. The result is rich, layered, and comforting – but still light enough that you want a second spoonful.
It’s familiar, but just different enough to feel special.
What you’ll love about this recipe
Why you’ll love this Black Forest Tiramisu recipe:
- No-bake and stress-free
- Rich but not heavy
- Can be made ahead
- Elegant enough for guests, easy enough for a weeknight
Variations & Substitutions
- Alcohol-free: Use almond extract instead of kirsch
- Extra chocolate: Add more melted chocolate or chocolate shavings
- Lighter version: Reduce mascarpone slightly and add more whipped cream
- White Forest twist: Swap dark chocolate for white chocolate
This recipe is flexible – don’t be afraid to make it your own.
Ingredients Explained
Mascarpone
Mascarpone is what gives this tiramisu its signature creamy texture. It’s richer than cream cheese and much softer, which helps the layers stay smooth and luxurious. Make sure it’s softened before mixing so it blends easily with the chocolate.
Dark Chocolate
Melted dark chocolate adds depth and richness to the mascarpone cream. Use a chocolate you enjoy eating – something in the 60–70% range works beautifully here. Let it cool slightly before mixing so it doesn’t seize.
Ladyfingers
Ladyfingers act like little sponges, soaking up the coffee and holding the layers together. A quick dip is all you need – too long and they’ll fall apart.
Cherries
Canned cherries work especially well here because they’re soft, juicy, and consistent year-round. Lightly crushing them helps distribute the flavor through each layer. A little reserved syrup adds moisture and extra cherry flavor.
Coffee & Cocoa
The bitterness of coffee and cocoa keeps the dessert from becoming too sweet and balances the chocolate and cherries perfectly.
FROM MY SWISS KITCHEN
Join me at the kitchen table.
Swiss-inspired recipes, cozy baking, and seasonal stories delivered each week.
Seasonal recipes, Swiss stories, and no spam.
Step-by-Step Instructions
How to make Black Forest Tiramisu:
Make the Chocolate Mascarpone Cream
Start by whipping the heavy cream until soft peaks form. You want it fluffy but still soft – stop before it gets stiff. Set aside about ¼ cup for topping later.
In a separate bowl, whisk the mascarpone with powdered sugar until smooth. Add the melted, cooled chocolate and mix until rich and glossy.
Gently fold the whipped cream into the mascarpone mixture. Take your time here – folding slowly keeps the cream light and airy. Refrigerate until ready to assemble.
Prepare the Cherry Layer
Drain the canned cherries and lightly crush them with a fork. You’re not looking for a purée – just broken pieces with plenty of juice.
Stir in the reserved cherry syrup and kirsch (or almond extract if going alcohol-free). This layer should be juicy and fragrant, not dry.
Assemble the Tiramisu
Brew the coffee and let it cool completely. Sweeten lightly if you like, then dip each ladyfinger briefly – just a second or two per side.
Place two soaked ladyfingers side by side on each plate or in your serving dish. Spread a generous layer of chocolate mascarpone cream over the top, followed by an even layer of cherries.
Add another layer of dipped ladyfingers, then finish with the reserved whipped cream. Dust your Black Forest Tiramisu generously with cocoa powder and top with maraschino cherries.
Black Forest Tiramisu (No-Bake Chocolate Cherry Dessert)
Ingredients
Method
- In a mixing bowl, whip the heavy cream until soft peaks form. Reserve about ¼ cup for topping.
- In a separate bowl, whisk the mascarpone and powdered sugar until smooth.
- Add the melted, cooled dark chocolate and mix until rich and glossy.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Refrigerate until ready to assemble.
- Drain the canned cherries and lightly crush them with a fork.
- Stir in the reserved cherry syrup and kirsch (or almond extract).
- Set aside.
- Brew the coffee and let it cool completely. Sweeten lightly if desired.
- Dip each ladyfinger briefly into the coffee — just long enough to soak without becoming soggy.
- Place two soaked ladyfingers side by side on each serving plate or in your dish.
- Spread a generous layer of chocolate mascarpone cream over the ladyfingers.
- Add an even layer of crushed cherries.
- Repeat with another layer of soaked ladyfingers.
- Pipe or spoon the reserved whipped cream over the top.
- Dust generously with cocoa powder and garnish with maraschino cherries.
- Chill for at least 2–4 hours before serving
- Overnight chilling is even better for flavor and texture
Notes
Storage
- Store covered in the refrigerator for up to 2 days
- Best enjoyed cold
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Serving Ideas
How I like to serve this tiramisu:
- As individual plated desserts
- In small glass jars for dinner parties
- In one larger dish for easy scooping
It’s elegant enough for guests but relaxed enough for a casual evening.
Make it Perfect
- Don’t oversoak the ladyfingers – a quick dip is enough
- Let melted chocolate cool slightly before mixing
- Chill at least 2–4 hours for clean layers
- Taste the cherries before assembling your Black Forest Tiramisu and adjust sweetness if needed
Small details make a big difference here.
Storage & Make-Ahead
- This Black Forest Tiramisu dessert keeps beautifully.
- Refrigerate up to 24 hours before serving
- Best enjoyed within 2 days
- Keep covered to prevent drying out
Like most tiramisus, it actually tastes better after resting.
Frequently Asked Questions
Watch the Video
This Black Forest Tiramisu is one of those desserts that feels indulgent without being complicated. It’s familiar, comforting, and just a little bit special – the kind of recipe you come back to when you want something reliable but impressive.
If you enjoy desserts that balance tradition with a fresh twist, I share more recipes like this throughout the year. You can sign up for my newsletter below to get seasonal bakes, kitchen notes, and new recipes delivered straight to your inbox.
NEWSLETTER SIGN-UP
Hungry for More Swiss Recipes?
If you’re curious about Swiss food beyond fondue and chocolate, you’re in the right place.
Subscribe to my newsletter and I’ll send you seasonal recipes, Swiss kitchen favorites, and the occasional family story straight from my Swiss-Canadian kitchen.
