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Cranberry Tiramisù
Isabella

Cranberry Tiramisù

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
  

  • 20 oz fresh or frozen cranberries
  • 1¼ cups granulated sugar
  • 2 tbsp lemon juice (fresh)
  • 1 tbsp vanilla extract
  • 1 cup granulated sugar
  • 6 large egg yolks
  • ¼ tsp fine salt
  • 2 cups heavy cream (chilled)
  • 1 lb mascarpone cheese
  • 1½ cups sweetened cranberry juice
  • 2 packages ladyfingers (7 oz each)
  • 1½ cups 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
 

  1. Add cranberries, sugar, lemon juice, and water to a saucepan. Boil 15 minutes until thickened. Remove from heat, stir in vanilla, and cool completely.
  2. Whisk sugar, egg yolks, and salt over simmering water until pale and 160°F. Cool to room temperature.
  3. Whip chilled heavy cream until stiff peaks form.
  4. Beat mascarpone into cooled egg mixture a spoonful at a time. Fold into whipped cream gently.
  5. Whisk cranberry juice with 1/2 cup cranberry filling to create the soak.
  6. Dip half the ladyfingers and layer with cranberry filling and mascarpone cream. Repeat with remaining ingredients. Chill at least 6 hours.
  7. Pulse freeze-dried strawberries into a fine powder.
  8. 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.