Cranberry Tiramisù

This Cranberry Tiramisù is a vibrant twist on the classic Italian dessert, blending creamy layers with a bright, tangy cranberry filling. If you’re craving a holiday-inspired sweet that feels both familiar and exciting, this version instantly delivers. The bold cranberry flavor cuts through the richness of mascarpone, creating a dessert that’s refreshing, festive, and guaranteed to impress anyone who tries it. Whether you’re hosting, gifting, or simply treating yourself, this tiramisù sets the tone for a truly memorable bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• A Festive Spin on a Classic – The tart cranberry filling makes this dessert extra special for winter celebrations.
• Crowd-Pleaser – Its striking layers and vibrant color always grab attention on the dessert table.
• Easy Make-Ahead Dessert – Chill it overnight for effortless serving the next day.
• Creamy Meets Fruity – Balanced sweetness and acidity give every spoonful a perfectly refreshing finish.
• No Baking Required – All the elegance of tiramisù without turning on the oven.

Unlike traditional versions, this one uses a cranberry-infused soak and freeze-dried strawberry dust for a bright, jewel-toned finish that feels luxurious and modern.

Ingredients Needed

For the Cranberry Filling

• 20 oz fresh or frozen cranberries
• 1¼ cups (250 g) granulated sugar
• 2 tbsp lemon juice (fresh, for brightness)
• 1 tbsp vanilla extract (added off-heat to preserve aroma)

For the Tiramisù Cream

• 1 cup (200 g) granulated sugar
• 6 large egg yolks, room temperature
• ¼ tsp fine salt
• 2 cups (457 g) heavy cream, chilled
• 1 lb (454 g) mascarpone cheese, softened slightly for easier mixing

For the Assembly

• 1½ cups sweetened cranberry juice
• 2 packages ladyfingers (7 oz each)
• 1½ cups (about 1 oz) freeze-dried strawberries, for dusting

How to Make Cranberry Tiramisù

Step 1: Prepare the Cranberry Filling

Add the cranberries, sugar, lemon juice, and 2 cups of water to a large saucepan. Set over medium-high heat and bring to a lively boil. Cook for about 15 minutes, stirring occasionally, until the mixture thickens and leaves a clean trail when you swipe a spatula. Gently mash some of the berries along the sides of the pot to release their juices. Remove from heat and stir in the vanilla. If you prefer a silky texture, blend briefly with an immersion blender. Let the filling cool completely—it will continue to thicken as it cools.

Step 2: Make the Egg-Yolk Base

Bring a small pot of water to a gentle simmer. In a heatproof bowl, whisk together the sugar, egg yolks, and salt. Set the bowl over the pot (without touching the water) and whisk nonstop for about 4 minutes, until the mixture becomes pale, slightly foamy, and reaches 160°F. This step ensures both safety and a smooth texture. Allow it to cool to room temperature.

Step 3: Whip the Cream

Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until stiff peaks form—about 3 minutes. Stiff peaks help the final cream hold its shape.

Step 4: Combine Cream Components

Using an electric mixer, add the mascarpone to the cooled egg-yolk mixture a spoonful at a time. Mix just until smooth—overmixing can cause mascarpone to stiffen. Pour this mixture over the whipped cream and gently fold using a spatula, scooping from the bottom to the top, until fully combined and cloud-like.

Step 5: Prepare the Ladyfinger Soak

In a medium bowl, whisk the sweetened cranberry juice with ½ cup of the cranberry filling. This creates a fruity soak that flavors the ladyfingers without making them soggy.

Step 6: Assemble the Tiramisù

Dip half of the ladyfingers—one at a time—into the cranberry soak, then arrange them snugly in a 9×13-inch dish. Spread half of the cranberry filling over the top. Add half of the mascarpone cream and smooth it into an even layer.
Repeat: dip the remaining ladyfingers, arrange them on top, spread the remaining cranberry filling, and finish with the rest of the mascarpone cream. Cover and refrigerate for at least 6 hours (or up to 3 days), allowing the flavors to meld and the texture to set.

Step 7: Crush the Freeze-Dried Strawberries

While the dessert chills, pulse the freeze-dried strawberries in a food processor until finely powdered. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin.

Step 8: Add the Final Dusting

Right before serving, sift the strawberry powder over the surface using a fine-mesh sieve. This gives the tiramisù a stunning pink layer and a pop of fruity flavor.

Serving and Storage Tips

Serving

• Serve straight from the fridge for the cleanest slices.
• Garnish with extra cranberries or mint leaves for a festive touch.
• Chill the dish for longer if you want firm, bakery-style layers.

Storage

• Refrigerator: Keeps well for 3 days when covered tightly.
• Freezing: Not recommended—mascarpone can separate once thawed.
• Make-Ahead Tip: Assemble the entire dessert the day before serving for the best texture.

Helpful Notes

• If your cranberry filling seems too runny, cook it a few minutes longer until it thickens enough to coat the spoon.
• Ensure the egg yolk mixture cools completely before adding mascarpone to prevent curdling.
• Dip ladyfingers quickly—about one second per side—to avoid a soggy base.
• To lighten the dessert further, use part whipping cream and part Greek yogurt (though flavor will differ).
• For extra depth, add a splash of orange zest to the cranberry filling.

Conclusion

This Cranberry Tiramisù is the perfect fusion of creamy indulgence and bright, fruity freshness. It’s show-stopping, festive, and surprisingly simple to prepare—ideal for holidays or any moment you want a dessert that feels both comforting and impressive. The layers come together beautifully, and the make-ahead factor means zero stress when hosting.

If you try this recipe, please leave a comment and a star rating—your feedback helps others discover it!
Feel free to share your creation on Pinterest or Facebook.
What twist did you add to your tiramisù? I’d love to hear your ideas below!

Frequently Asked Questions (FAQ)

Can I use frozen cranberries?

Yes! Frozen cranberries work exactly the same as fresh—no need to thaw them.

Can I make this gluten-free?

Absolutely. Simply swap the ladyfingers with gluten-free ladyfingers. All other ingredients are naturally gluten-free.

Why did my mascarpone mixture look grainy?

This happens if the egg mixture was too warm when adding mascarpone. Make sure it’s fully cooled before combining.

Can I replace the cranberry juice?

You can use pomegranate or cherry juice for a similar fruity soak, though the flavor will vary slightly.

Is this recipe freezer-friendly?

Not recommended. The mascarpone cream tends to separate once frozen and thawed, altering the smooth texture.

How thick should the cranberry filling be?

It should be thick enough to leave a visible trail when dragged with a spatula. If too thin, cook a little longer.