Forgot your password? Enter your email address and we'll send it to you.

Sorry, this email address could not be found. Please try again.

Your password has been sent to the email address you gave us. Look for it in your inbox!

Black Forest Tiramisu

Prep Time :
30 min
Bake Time :
Makes :
8 servings
Rate this recipe!
You must be logged in to rate this Recipe.
This recipe is:

9 squares (253 g) semi-sweet bakers chocolate

1/3 cup (80 mL) canned evaporated skim milk

2 packages (500 g) spreadable light cream cheese

1/2 cup (125 mL) and 1/3 cup (80 mL)  SPLENDA® No Calorie Sweetener, Granulated

2 1/2 tsp (12 mL) vanilla extract

1 cup (250 mL) whipping cream

24 thin chocolate wafer cookies

1/4 cup (60 mL) cold strong coffee

2 tbsp (30 mL) brandy (optional)

1 can (540 mL) cherry pie filling

8 mint leaves


Chop 9 squares of the chocolate, reserving 1 square chopped for garnish

Chocolate cream cheese mixture

Melt the 8 squares of chocolate with the evaporated skim milk in double boiler, over gently simmering water. Stir to combine. Combine 1 package of spreadable cream cheese with 1/2 cup (125 mL) SPLENDA® Granulated and 1 tsp (5 mL) vanilla extract in a separate mixing bowl.

Pour the melted chocolate mixture into this cream cheese mixture. Combine thoroughly and set aside.

Whipped cream/cream cheese mixture

Beat the 2nd package of cream cheese with 1/3 cup (80 mL) SPLENDA® Granulated and 1 1/2 tsp (7 mL) vanilla extract in a separate bowl.

Whip the whipping cream separately until stiff peaks form and then fold into the cream cheese mixture and set aside.


Assemble into eight 10 oz ramekins or parfait glasses by dispersing in the following order: Chocolate cream cheese mixture; coffee dipped (brandy option) wafer cookies (3 per portion), 1/2 of the cherry pie filling, whipped cream/cream cheese mixture, the other 1/2 of the cherry pie filling

Top each dessert with the reserved chopped chocolate and a mint leaf

Serve immediately or chill and serve cold


Nutrition Information

Amount per Serving

Serving Size: 1 portion (1/8 of recipe)

Total Calories: 660

Calories from Fat:  405

Total Fat: 45 g

Saturated Fat: 25 g

Cholesterol: 110 mg

Sodium: 340 mg

Total Carbohydrates: 59 g

Fibre: 3 g

Sugars: 25 g

Protein: 9 g


Recently Viewed Recipes

Date Granola Bar
Spaghetti Squash with Roasted...
Pear Spread with Brown Sugar ...
Pineapple Yogurt Dip
Chocolate Almond Fondant