Cherries and coffee
Pit all the cherries (except those for decoration). In a large bowl combine Kirsch, sugar and 40g / 1.4 oz of water. Add the cherries and leave for about 10 minutes to soak. Meanwhile prepare the coffee and melt the chocolate with a pinch of salt in a glass bowl over gently simmering water.
Ladyfingers and chocolate
Drain the cherries. Pour the remaining cherry syrup into your coffee, then pour half of the mixture over half of ladyfingers. Line a large, deep glass bowl with ladyfingers, then drizzle half of the melted chocolate all over the ladyfingers. Arrange half of the cherries over the chocolate and set aside.
Separate your eggs, put the egg yolks into a large bowl with mascarpone cheese, lemon juice, zest of 1 lemon and 120g / 4.2 oz of caster sugar. Whisk with and electric mixer on high speed for about 4 - 5 minutes or until fluffy and pale. Add the Vin Santo, stir well. Clean the whisk and whisk the whites with 50g / 1.7 oz of caster sugar until they form soft peaks. Add 1/3 of the egg whites to the egg yolk mixture and fold it in, then very gently fold in the rest of the egg whites. You will get a fluffy creamy mixture.
Spoon half of the cream on top of the cherries. Pour the remaining cherry - coffee syrup over the remaining ladyfingers. Line them over the cherries and drizzle them with the rest of the melted chocolate. Add the cherries and then spoon over the rest of the cream. Place in the fridge for at least 1 hour.
Remove the Cherry tiramisu from the fridge and decorate it with shredded chocolate and cherries. Serve, bon appetite. Keep in a fridge for up to two days.