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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Whip the heavy cream: Using an electric mixer or whisk, whip the heavy cream until stiff peaks form, about 3 minutes. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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
