Start by making the cake, using Sam Turnbull's recipe for basic vanilla cake. Make the cake in a single cake tin, and check for doneness from about 20 minutes onwards. The cake is done when golden and a toothpick comes out clean. Cool on a cake rack, then cut into 2-3cm/1in thick chunks or slices.
While the cake is cooking, brew some strong coffee and set aside a cup of it to cool in a shallow mixing bowl. Add the kahlua and maple syrup to taste.
Pit the cherries by slicing them in half and removing their stone. Toss with 1 tbsp of kirsch and 1 tsp of raw sugar, then set aside. Give them a stir every now and then while you're getting everything else ready.
Make the cheesecake filling by blending everything except the coconut oil until smooth. Adjust flavour with a little more kirsch if desired. Then pour the coconut oil in while the blender is running, and blend until combined.
To assemble the tiramisu, very briefly dip the cake chunks/slices into the coffee syrup (or drizzle it over the cake if you're using larger slices), then arrange them in the bottom of serving glasses or a larger serving dish. You want the cake to be moist but not soaked. Sprinkle about half of the cherries over the cake, followed by a generous layer of vanilla cheesecake filling. Repeat the layers, finishing with a layer of vanilla cheesecake filling.
Dust the top of the tiramisu with cocoa, using a sieve to sprinkle it evenly. Wipe the edges clean if necessary, then chill for at least six hours or overnight until set.
Garnish with fresh cherries and serve.
Serves 10 individual martini glass sized portions.
Prep time is based on hands-on time - it does not include soaking, cooling or chilling time.