Tiramisu…not something I have made many times. Well to be precise this is the first time I have ever made it. Easy as to make as well. this may not be a traditional tiramisu ( most don’t have fruit) as they tend to be more espresso flavoured but as a dessert it certainly hit the spot. As rich as it looks it was quite unusual as the prominent flavours were the espresso and the fruit. You use marscapone rather than cream so you have the creamy texture but not the sweetness of cream. If you dip the savoiardi for just the right time in the espresso they stay firm inside but soft and gooyey outside, they should end up like good sponge cake inside when chilled. The black cherries come from a can and the raspberries are fresh and I also grated milk chocolate in for a little sugar hit. We were supposed to have it as dessert last weekend when we had a fellow yachtie over for dinner. How ever after the ocean trout and seared scallop entree and the crispy skinned duck breast main we just couldn’t fit in. Several bottles of chilled Mc Williams Fruitwood Red didn’t help the matter either. It made a nice week day treat for Paula and I.