Ingredients

20 ounces fresh or frozen cranberries

1 ¼ cups (250 grams) granulated sugar

2 tablespoons lemon juice

1 tablespoon vanilla extract

1 cup (200 grams) granulated sugar

6 large egg yolks

¼ teaspoon fine salt

2 cups (457 grams) heavy cream

1 pound (454 grams) mascarpone cheese

1 ½ cups sweetened cranberry juice

2 (7-ounce) packages ladyfingers

1 ½ cups (1 ounce) freeze-dried strawberries

Instructions

Step 1: Make the cranberry filling by combining cranberries, 1 ¼ cups sugar, lemon juice, and 2 cups water in a large saucepan over medium-high heat. Bring to a boil and cook for about 15 minutes, stirring occasionally, until thickened. Crush some cranberries against the pan sides. Remove from heat and stir in vanilla extract. For a smoother texture, blend with an immersion blender, then set aside to cool and thicken.

Step 2: Prepare the tiramisù base by bringing a few cups of water to a gentle simmer in a small pot. In a medium bowl, whisk together 1 cup sugar, egg yolks, and salt. Place the bowl over the simmering water without touching it and whisk constantly until the mixture is light, frothy, and reaches 160°F, about 4 minutes. Remove and cool to room temperature.

Step 3: Whip the heavy cream with an electric mixer or whisk until stiff peaks form, about 3 minutes.

Step 4: Gradually add dollops of mascarpone cheese to the egg yolk mixture using an electric mixer, blending until smooth. Gently fold this mixture into the whipped cream using a spatula until fully combined.

Step 5: Create the ladyfinger soak by whisking together the cranberry juice and ½ cup of the cranberry filling in a medium bowl.

Step 6: Assemble the tiramisù by quickly dipping half of the ladyfingers in the cranberry juice mixture and arranging them in an even layer at the bottom of a 9-by-13-inch dish. Spread half the cranberry filling over the ladyfingers, followed by half of the mascarpone mixture. Repeat with the remaining ladyfingers, cranberry filling, and mascarpone mixture. Cover and refrigerate for at least 6 hours or up to 3 days.

Step 7: While chilling, crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a sealed bag and crushing with a rolling pin or skillet.

Step 8: Just before serving, dust the top of the tiramisù with the crushed freeze-dried strawberries through a fine-mesh sieve for a beautiful pink finish.

Tips & Variations

For a smoother cranberry filling, blend thoroughly with an immersion blender before chilling.

Substitute orange juice for cranberry juice to add a citrusy twist to the soak.

If fresh cranberries are unavailable, frozen ones work perfectly and help thicken the sauce as they cook down.

To ensure safety, cook the egg yolk mixture to 160°F to properly temper the eggs.

FAQs

Can I make this tiramisù without raw eggs?

Yes, this recipe cooks the egg yolks over simmering water to 160°F, effectively pasteurizing them and making them safe to eat.

Can I use a different berry instead of cranberries?

Absolutely! Blueberries or raspberries can be used in place of cranberries, though the flavor and color will vary slightly. Adjust the sugar to balance their natural sweetness or tartness.