Callum Hann’s Spiced Cherry Tiramisu

Callum Hann Sprout recipe as created for the 2022 South Australian Cherry Season

INGREDIENTS: (serves 4)

  • 400g Cherries, pitted and halved
  • 1 Cinnamon quill
  • 1 Tablespoon brown sugar
  • 2 Tablespoons water
  • ⅔ Cup mascarpone
  • ⅔ Cup reduced-fat Greek yoghurt
  • 2 Teaspoons vanilla bean extract
  • 8 Sponge finger biscuits
  • 200mL Espresso coffee
  • 20g Dark chocolate, grated


  1. Combine cherries, cinnamon quill, brown sugar and water in a small saucepan over medium heat. Cook for 4-5 minutes or until cherries have slightly softened. Set aside to cool.
  2. Fold together mascarpone, yoghurt and vanilla in a medium bowl.
  3. To construct the tiramisu, dip the biscuits into the coffee and place in the bottom of four small glass tumblers to create a full layer. Spoon over a layer of cherries and mascarpone mixture. Repeat biscuit, cherry and mascarpone layers.
  4. Sprinkle over grated chocolate prior to serving