Black Forest Tiramisu

Instructions

Separate the egg whites from the yolks.
Split the sugar quantity in half (one part for whisking the whites, the other for the sugar-mascarpone mix).
Whisk the yolks with 60g of sugar, then add the mascarpone.
Beat the egg whites while gradually adding the remaining 60g of sugar until you get stiff peaks.
Gently fold the whipped egg whites into the previous mixture in several batches using a spatula.
Place the ladyfinger biscuits at the bottom of the dish and brush them with cherry syrup using a pastry brush.
Pour the cream mixture over the cocoa ladyfinger biscuits to cover them.
Add cherries on top of the cream. Next, add a second layer of cocoa ladyfinger biscuits and repeat the previous step.
Smooth the surface with a spatula. If you have leftover cream, pipe it with a round tip using a piping bag for decoration.
Let it rest in the fridge for at least 4 hours or, ideally, overnight.
Sprinkle grated chocolate on top and garnish with a few cherries.
Tip: Use a peeler to grate a dark chocolate bar for chocolate shavings to decorate.
Storage: Keeps for 48 hours in the refrigerator.
Tip: If you don't want to make cocoa ladyfinger biscuits from scratch, buy ladyfinger biscuits and dip them in chocolate milk (milk + unsweetened cocoa powder).