Black Forest Tiramisu Parfait

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Rich semi-sweet chocolate is melted and whipped into mascarpone cheese and whipping cream with a dash of cherry emulsion. Black Forest Tiramisu Parfait is decadent, delicious, and super easy to make. Which is good because you’re family will ask for them time and time again.

This post is sponsored in conjunction with #ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the #ChristmasSweetsWeek recipes. All opinions are mine alone.

It’s #ChristmasSweetsWeek! Y’all are in for a killer week of delicious recipes for all your holiday baking, cooking, and drinking needs. I think there’s over 150 recipes planned for this week. And they all sound super delicious. Get your Pinterest plugin ready or your printer ready because you’re going to want to save MANY recipes.

I’m just going to dive right in and brag about this sponsor. LorAnn Oils and Flavors are awesome. Last week, I used their cookie butter extract for these Cookie Butter Sugar Cookies. For Brunch Week, I used their red velvet cake emulsion for some red velvet cake macaron. And oh my word those were amazing.

Until this year, I’ve never worked with a baking emulsion. However, now I’m spoiled and might not be able to go back to extracts. The flavor of these emulsions is off the charts. I cannot tell you how powerful and delicious they are in your baked goods and recipes. And they never fade in flavor.

You use less but the flavor is amazing.

Have you ever added extract, made your recipe or baked good, and then didn’t taste anything? That will never happen with these LorAnn emulsions. Trust me. I put a mere 1 1/2 teaspoons in the whole batch of the mascarpone mixture. It didn’t seem like a lot, but it packed a powerful flavor.

I’ve been getting nostalgic lately with my posts. Last week’s event with all the cookies took me on a trip down memory lane and more. I made some recipes in honor of my heritage. And I’m so glad I did. They were AH-mazing!

I am taking a trip down memory lane for this one, too.

When we were kids, it was always my sister who woke me up on Christmas morning. We would run downstairs and open all the small items in our stocking. It was typically socks and fun bath products and just small little presents that were always interesting to open. And then there was the gold box we both couldn’t wait to break into.

That gold box was a small box of Godiva chocolates. Oh yes. My parents gave us both a box of Godiva chocolates every year for Christmas. We would open up that little piece of paper that told us what was in each little chocolate gem in the box.

Of course, for me, I would nibble on all of them throughout the week. Now matter what the box or what was inside, the last piece I would eat is the chocolate covered cherry. Or cordial cherry as the case may be. It was always wrapped in gold or red foil. I would open it and let it slowly melt on my tongue and then slowly chew the cherry savoring every last bite.

 

For me, chocolate and cherries goes along with Christmas like eggnog and peppermint.

I don’t know what it is about those cordial cherries that draws me in so much every year. Even if I don’t buy Godiva chocolates, I always look for those Queen Anne cordial cherries. But always in dark chocolate. Never milk chocolate. I’m a dark chocolate kind of girl. The darker the better in my book, too.

When LorAnn came on board as a sponsor I knew I had to get their cherry emulsion for this event. I knew I wanted to make something with chocolate and cherries in it. But some kind of twist of some kind is required for this event. I was thinking of a cake or cake roll maybe cupcakes. Then it hit me as I was looking in the pantry.

 

There it was. Up there towards the top of the top most shelves.

It was a package of lady fingers. And those lady fingers lead me to think about a chocolate tiramisu with cherries in it. A chocolate cherry tiramisu made with the LorAnn cherry emulsion. No. A Black Forest Tiramisu in a parfait! OH my word did that sound delicious or what? I couldn’t wait to make it.

I’m still going to make the cake roll. Totally! It’s on my list of thigs to make a chocolate cherry bouche de noel just sounds divine doesn’t it? Then there’s the ever popular (with me anyway) macaron! Chocolate cherry macaron would be a hit wherever I wind up working.

 

Oh, I didn’t tell y’all?

Yeah. I have to find a new job by January. Because of this, I’ve been applying to anything and everything for the past 6 months. Nothing yet and I’m really starting to freak out about it. It’s December and just a little over a month from now I’ll be unemployed. That is if I can’t find something soon.

What happens to my job? I goes away. It was a term appointment sort of like a political term. They end and you have to re-campaign. Except this time I can’t campaign for my job again. It’s no longer available. I can apply for a lower position, which I did and didn’t make the cut. Seriously? I didn’t make the cut for my own job? You’ve got to be kidding me!! That’s just karma’s way of telling me I’m finished with this place and need to move on. I just hope I find something soon!

Now, I have to confess. I really wanted a completely different container for these. One where I didn’t have to cut the cookies. I wanted them to be all pretty stretched out so you can see the cookies, the mascarpone, and the cherries. All the layers! But I just couldn’t find the right vessel. Don’t tell anyone, but these are votive candle holders. And they’re huge! Mine are meant to be shared.

However, you can make your parfait however you like. Cutting the cookies isn’t difficult. It’s just a bit messy with all the sugar coating. And besides if there are any leftover bits you can nibble on them while you put these together.

And you don’t have to make these individual! If you have one of those trifle bowls you could totally make a huge one to spoon into parfait or other serving dishes. It’s you’re Black Forest tiramisu. You make it how you want! Just so long as you make it LorAnn cherry emulsion. Cherry extract from the store will not taste the same. Trust me. I’ve tried.

#ChristmasSweetsWeek recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections

Breakfast:

Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Marbled Star Cookies from Eat Move Make
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Winter Wonderland Snack Mix from An Affair from the Heart

Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more!

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.