Black Forest Tiramisu Recipe

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.

 
Assembly:

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

Ingredients

  • 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

Nutrition information

per serving
Total Fat 45.00g
Saturated Fat 25.00g
Sodium 0.34mg
Total Carbohydrates 59.0g
Fibre 3.00g
Sugars 25.00g
Protein 9.00g

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