I am starting a new series called “Will It Cranberry?” by working with normal recipes and incorporating cranberries or swapping a main ingredient for cranberries. I am just an average at home cook and do not have a ton of experience with matching flavors BUT I do watch a lot of cooking shows in my free time, so that gives me a little advantage (or maybe just a false sense of confidence- whatever helps!).
I saw food blogger, Carolina Green, make her viral cranberry tiramisu over the holidays and I knew this had to be my first attempt. Tiramisu is my favorite dessert of all time. I wish I had a drawer in my kitchen that was always full of tiramisu. What would you do for a Klondike Bar? No. What gwould you do for tiramisu!
This recipe was simple enough to make, but living in a small town, I had to go to a bigger city to find most of the ingredients, so keep that in mind my rural friends! Let’s get to it. Thanks again to Carolina Green for this tasty recipe!
Cranberry Tiramisu Recipe
Cranberry Sauce
- 16 oz fresh or frozen cranberries
- 1 Cup granulated sugar
- 2 Cups water
- 1 Tablespoon vanilla extract
- 1/4 Cup fresh squeezed lemon juice
Mascarpone Filling
- 4 egg yolks
- 2/3 Cups granulated sugar
- 16oz mascarpone cheese (can substitute with cream cheese)
- 1 Cup heavy cream
Syrup
- 1 Cup cranberry sauce
- 1/4 Cup orange liqueur or cranberry juice (I used Ocean Spray Cran Raspberry but whatever you have is fine)
- 3/4 Cup cranberry juice
- 200g ladyfingers
Make the cranberry sauce
In a medium saucepan, combine cranberries, sugar, water, and vanilla over medium heat. Bring to a simmer for 12-15 minutes or until cranberries pop and begin to soften and thicken. Add lemon juice and continue to simmer for 3-5 more minutes. Remove from heat once the sauce has a thin jam like consistency.
Make the filling
In a medium bowl, add yolks and sugar and combine until a pale golden color when most of the sugar is dissolved. Add mascarpone cheese and continue mixing until combined. Add the heavy cream and blend for 2-3 minutes until the mixture is light and fluffy. It should be a runny, pourable consistency.
Dunking Syrup
In a bowl large enough to submerge ladyfingers, add 1 Cup of the cranberry sauce mixture you just made with the orange liqueur and cranberry juice. Mix to combine
Assemble
Find a 8.5×6 inch baking dish or individual serving cups.
Dip each lady finger for a few seconds in the syrup and place them side by side in the bottom of your baking dish until it is fully covered.
Plop a quarter of the room temperature cranberry sauce on top of the ladyfingers and spread evenly.
Pour half of the mascarpone filling in the dish and spread in an even layer. Dollop half of the cranberry sauce over the filling and spread evenly.
Repeat the process of layering with the remaining ladyfingers, cranberry sauce, and topping with the mascarpone filling. Cover baking dish and refrigerate for at least 3 hours but preferably overnight.
Optional step- after chilled, top with crushed freeze dried strawberries