An Original Recipe by Not Quite Nigella
- 2 x 900ml tubs of Cloud 9 frozen yoghurt in Vanilla Heaven
- 8 tablespoons or 1/2 cup cherry jam
- 8 tablespoons or 1/2 cup kirsch or liqueur or your choice (or lemonade if you’re keeping this non alcoholic)
- 250g packet sponge finger biscuits
- 500g/1 pound cherries (fresh, but make sure to pit these, or pitted sour cherries in a jar)
- 3 tablespoons cocoa or chocolate shavings
Buyer’s tip: Cloud 9 is available at Coles
Step 1 – Firstly, line a 20x20cm or 8×8 inch square tin with cling film laving some overhanging so that you can cover the tiramisu at the end. Pit the cherries so that they’re ready (unless you’re using pitted sour cherries which is even easier). Make sure that there is room in your freezer for this and take out the two frozen yoghurts so that it can soften. Have a small angled palette knife ready.
Step 2 – In a small food processor or blender, blend the jam and the liqueur together. Then place the liqueur in a bowl and dip the sponge fingers in these soaking well (leave them for a little longer as they’ll go straight into the freezer and won’t have time to soak as they do with a traditional tiramisu which is set in a fridge). Lay these soaked fingers out in a layer in the prepared tin. Spoon a few tablespoons of the liqueur mixture over too. Then add half the cherries in a layer on top of the sponge fingers.
Step 3 – Once the frozen yoghurt has softened a little so that it can be spread, spread a layer of it onto the fruit and biscuits and use the angled spatula to smooth it over (it’s not strictly necessary to have it smooth but it helps to push it down and make it the layers firmer).
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