Cranberry Tiramisù

Isabella

A festive twist on classic tiramisù, this version combines creamy mascarpone layers with a bright, tangy cranberry filling for a refreshing, jewel-toned dessert perfect for holiday gatherings.

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Course: Dessert

Cuisine: Italian Fusion

Calories: 420

Ingredients Equipment Method Notes

Ingredients

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

Equipment

saucepan
heatproof bowl
hand mixer or stand mixer
spatula
9×13-inch dish
fine-mesh sieve
food processor (optional)

Method

Add cranberries, sugar, lemon juice, and water to a saucepan. Boil 15 minutes until thickened. Remove from heat, stir in vanilla, and cool completely.
Whisk sugar, egg yolks, and salt over simmering water until pale and 160°F. Cool to room temperature.
Whip chilled heavy cream until stiff peaks form.
Beat mascarpone into cooled egg mixture a spoonful at a time. Fold into whipped cream gently.
Whisk cranberry juice with 1/2 cup cranberry filling to create the soak.
Dip half the ladyfingers and layer with cranberry filling and mascarpone cream. Repeat with remaining ingredients. Chill at least 6 hours.
Pulse freeze-dried strawberries into a fine powder.
Sift strawberry powder over tiramisù before serving.

Notes

Ensure the cranberry filling cools fully before assembling. Dip ladyfingers quickly to prevent sogginess. Chill for at least 6 hours for clean layers and best texture.