Cranberry Tiramisù Recipe

Introduction

Cranberry Tiramisù offers a festive twist on the classic Italian dessert, combining tart cranberries with creamy mascarpone for a delightful balance of flavors. This layered treat is perfect for holiday gatherings or anytime you want a refreshing, elegant dessert.

Ingredients

• 20 ounces fresh or frozen cranberries
• 1 1/4 cups (250 grams) granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 1 cup (200 grams) granulated sugar
• 6 large egg yolks
• 1/4 teaspoon fine salt
• 2 cups (457 grams) heavy cream
• 1 pound (454 grams) mascarpone cheese
• 1 1/2 cups sweetened cranberry juice
• 2 (7-ounce) packages ladyfingers
• 1 1/2 cups (1 ounce) freeze-dried strawberries

Instructions

1. Step 1: Make the cranberry filling by combining cranberries, 1 1/4 cups sugar, lemon juice, and 2 cups water in a large saucepan over medium-high heat. Bring to a boil and cook for about 15 minutes, stirring occasionally, until thickened. Crush some cranberries against the pan sides, then remove from heat and stir in vanilla. Optionally, blend for a smoother texture. Let cool to room temperature.
2. Step 2: Prepare the tiramisù base by bringing water to a simmer in a small pot. In a medium bowl, whisk together 1 cup sugar, egg yolks, and salt. Place the bowl over the simmering water (bain-marie) without touching the water, whisking constantly until light, frothy, and the mixture reaches 160°F (about 4 minutes). Remove and let cool.
3. Step 3: Whip the heavy cream with an electric mixer until stiff peaks form, about 3 minutes.
4. Step 4: Gradually add mascarpone to the cooled egg yolk mixture using an electric mixer, blending well. Pour this mixture over the whipped cream and gently fold together with a spatula until combined.
5. Step 5: In a medium bowl, whisk cranberry juice with 1/2 cup of the cooled cranberry filling to make the soak for the ladyfingers.
6. Step 6: Assemble the tiramisù in a 9-by-13-inch dish: dip half the ladyfingers briefly into the cranberry juice mixture and layer them evenly on the bottom. Spread half the cranberry filling over them, then dollop and spread half the mascarpone mixture. Repeat with remaining ladyfingers, cranberry filling, and mascarpone mixture. Cover and chill for at least 6 hours or up to 3 days.
7. Step 7: While chilling, crush freeze-dried strawberries into a fine powder using a food processor or by crushing in a zip-top bag with a rolling pin.
8. Step 8: Just before serving, dust the tiramisù with the crushed strawberry powder through a fine-mesh sieve for a beautiful finish.

Tips & Variations

• For a smoother cranberry filling, blend slightly after cooking to remove larger fruit pieces.
• Use fresh cranberries if available, but frozen work well too—no need to thaw before cooking.
• If you prefer less tartness, reduce the lemon juice to 1 tablespoon.
• Freeze-dried raspberries can substitute for strawberries for a different berry twist.

Storage

Store the assembled tiramisù covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. To reheat, it’s best enjoyed cold, but you can let it sit at room temperature for 10-15 minutes before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, Cranberry Tiramisù actually tastes better after resting in the fridge for several hours or overnight, as the flavors meld beautifully.

Is it safe to use raw egg yolks in this recipe?

This recipe cooks the egg yolks gently over simmering water until they reach 160°F, which makes them safe to eat by killing harmful bacteria while creating a smooth custard base.

Cranberry Tiramisù Recipe

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★★★★★

4.9 from 88 reviews

• Author: Harry
• Total Time: 6 hours 50 minutes
• Yield: 10 to 12 servings 1x

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Description

This Cranberry Tiramisù offers a festive twist on the classic Italian dessert by incorporating a vibrant cranberry filling and sweetened cranberry juice to soak the ladyfingers, creating a tangy and creamy layered treat perfect for holiday gatherings or any special occasion.

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Ingredients

Scale 1x2x3x

Cranberry Filling

• 20 ounces fresh or frozen cranberries
• 1 1/4 cups (250 grams) granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 cups water

Tiramisu Mixture

• 1 cup (200 grams) granulated sugar
• 6 large egg yolks
• 1/4 teaspoon fine salt
• 2 cups (457 grams) heavy cream
• 1 pound (454 grams) mascarpone cheese

Assembly

• 1 1/2 cups sweetened cranberry juice
• 2 (7-ounce) packages ladyfingers
• 1 1/2 cups (1 ounce) freeze-dried strawberries

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Instructions

1. Make the cranberry filling: To a large saucepan over medium-high heat, combine the cranberries, granulated sugar, lemon juice, and 2 cups of water. Bring the mixture to a boil, then reduce heat and cook, stirring occasionally, for about 15 minutes until thickened enough to leave a trail when you drag a finger through it. Use a wooden spoon or spatula to crush some cranberries against the pan sides for texture. Remove from heat and stir in vanilla extract. For a smoother filling, blend with an immersion blender if desired. Set aside to cool and thicken to room temperature.
2. Prepare the egg yolk mixture: Bring a small pot of water to a boil, then reduce to a simmer. In a medium heatproof bowl, whisk together sugar, egg yolks, and salt. Place the bowl over the simmering water, ensuring the bottom does not touch the water. Whisk constantly until the mixture becomes light, frothy, the sugar is dissolved, and reaches 160°F, about 4 minutes. Remove from heat and let cool to room temperature.
3. Whip the heavy cream: Using an electric mixer or whisk, whip the heavy cream until stiff peaks form, about 3 minutes. Set aside.
4. Combine mascarpone and egg yolk mixture: Gradually add dollops of mascarpone cheese to the egg yolk mixture while whipping to combine. Pour this combined mixture over the whipped cream and gently fold with a silicone spatula by dragging under and over the cream, scraping the bowl’s sides and bottom until fully incorporated.
5. Make the ladyfinger soak: In a medium bowl, whisk together the sweetened cranberry juice and 1/2 cup of the cranberry filling to create the soaking liquid.
6. Assemble the tiramisù: Quickly dip half the ladyfingers one at a time into the cranberry juice mixture, then arrange in a single even layer at the bottom of a 9-by-13-inch dish. Spread half the cranberry filling evenly over the ladyfingers. Dollop half the mascarpone mixture on top and spread evenly. Repeat the dipping and layering with the remaining ladyfingers, followed by the remaining cranberry filling and mascarpone mixture. Cover the dish and refrigerate for at least 6 hours or up to 3 days to set.
7. Prepare the strawberry dusting: While the tiramisù chills, place freeze-dried strawberries in a food processor and pulse until fine powder forms. Alternatively, place them in a zip-top bag and crush manually using a rolling pin or small skillet.
8. Serve the tiramisù: Just before serving, sift the crushed freeze-dried strawberries over the top of the tiramisù using a fine-mesh sieve to add a vibrant, fruity dusting.

Notes

• The cranberry filling can be blended for a smoother texture or left slightly chunky for more texture.
• Ensure the egg yolk mixture reaches 160°F to safely cook the eggs while maintaining creaminess.
• Dip ladyfingers quickly to avoid sogginess and preserve layers’ structure.
• The dessert can be prepared up to 3 days in advance for convenience.
• Use freeze-dried strawberries for the vibrant dusting; fresh strawberries will not provide the same effect.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Keywords: Cranberry tiramisu, festive dessert, Italian dessert, mascarpone, cranberry filling, ladyfingers, holiday dessert