Easy Cloud 9 Black Forest Tiramisu

I’m sure everyone knows and loves tiramisu but this version is made quicker because you don’t need to make the mascarpone and egg mix and because there is no raw egg, it is suitable for everyone to eat. You could make it ahead of time with the preparation taking 15 minutes from beginning to end if you use pitted sour cherries.


  • 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 of your choice (or lemonade if you’re keeping this non-alcoholic)
  • 250g packet of 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


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).

Step 4

Repeat the sponge finger, cherry and frozen yoghurt layers once more and then cover with the cling film. Freeze until needed. You can serve this frozen or you can thaw this in your fridge half an hour before serving and it will be soft, like a regular tiramisu.

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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