Chocolate Tiramisu With Mixed Berries - cooking recipe

Ingredients

7 None ladyfinger cookies
4-5 tbsp almond liqueur
2/3 lb dark chocolate
1 1/4 cup heavy cream
1 1/2 cup cherry juice
1 tbsp granulated sugar
1/2 tbsp cornstarch
1 lb raspberries
1 lb blackberries
1/2 lb black currants
2/3 lb strawberries, hulled and quartered
2 tbsp cocoa powder
None None fresh mint leaves, for decorating
None None fresh edible flowers, for decorating

Preparation

Arrange ladyfinger cookies in the base of a 7 inch springform pan. Cut cookies into smaller pieces in order to fill in any gaps. Sprinkle with almond liqueur. Warm chocolate with cream and mix until just melted and smooth. Set aside to cool but not set. Pour over ladyfingers and chill for about 4 hours.
Meanwhile, bring 1 1/4 cup cherry juice to a boil. Mix remaining juice with sugar and cornstarch then add to hot juice, bring to a boil and simmer for 1 min, stirring, until thickened. Remove from heat. Add all fruit then set aside to cool.
To serve, carefully run a hot knife around the edges of the tiramisu and remove from pan. Dust with cocoa powder. Transfer some of fruit mixture to middle of cake and decorate with mint leaves and flowers. Slice and serve with remaining fruit.