Johann Lafer, the popular star cook with his new ROLF Wood / Stone Sunglasses Model Corniche looks back on a 40-year unique culinary career.


Born in Styria, he learned to appreciate the products of nature as early as childhood on his parents' farm and to handle them with care. After years of apprenticeship with the best cooks such as Eckart Witzigmann and Jörg and Dieter Müller, he acquired the Stromburg together with his wife Silvia.

Johann Lafers Stromburg is located in the Soonwald on the edge of the Hunsrück, that low mountain range, which is bordered by the Mosel and the Rhine. Here the guest can be pampered in the star restaurant Le Val d'Or and in the 4-star hotel, the Lafer herb garden and the castle courtyard invite you to linger.

Today we can look over his shoulder while preparing a "Black Forest Cherry Tiramisu" and Johann Lafer even gave us the recipe for this delicious dessert.


For the biscuit, about 12 small portions

3 eggs

50 g of powdered sugar

80 g of flour

2 cocoa powder

For the cream: 2 eggs, 75 g of sugar, 250 g mascarpone, 2 El Kirsch spirit

Also: 300 g pickled sour cherries, from the glass 50 g jam sugar 3: 1 125 ml of cold espresso mixed with 2-3 tablespoons of kirsch spirit 12 pickled sour cherries to garnish3-4 El finely grated dark chocolate to sprinkle


Preheat oven to 180 ° C. For the biscuit eggs with powdered sugar in about 5 min. beat up foamy. Mix the flour with cocoa and put it under the egg cream. Spread the dough approx. 1 cm thick on a baking tray covered with baking paper and bake in the oven for approx. 12-14 minutes. Then remove, let cool and cut out about 24 circles in size of the glasses. Place half of the cherries in a small saucepan with the jelly sugar, puree with a blender and cook on the stove for about 4 minutes. cook bubbly. Then mix in the remaining cherries and let cool. Separate eggs for the cream. Mix the egg yolks with 25 g of sugar in a bowl. Place bowl over a hot water bath and in about 5 min. to thick-creamy consistency strike. Remove the water from the bowl, stir in the mascarpone and cherry spirit. Beat the egg whites with a pinch of salt until stiff, add the remaining sugar (50 g). Lift the egg whites under the mascarpone crème and pour into a piping bag with a perforated nozzle. Mascarpone cream, cherry jam and espresso mixture soaked biscuit thaler alternately layer in the glasses. Cool Tiramisu in the fridge for about 1 hour. Before serving, garnish each portion with a cherry and sprinkle with finely grated chocolate.


Johann Lafer Stromburg