Description
This vibrant Cranberry Tiramisu is a festive twist on the classic Italian dessert, featuring a luscious mascarpone cream layered with tart cranberry filling and soaked ladyfingers in sweetened cranberry juice. Enhanced with a dusting of crushed freeze-dried strawberries, this no-bake dessert combines creamy, fruity, and tangy flavors perfect for holiday gatherings or special occasions.
Ingredients
Scale
Cranberry Filling
- 20 ounces fresh or frozen cranberries
- 1 ¼ cups (250 grams) granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 2 cups water
Mascarpone Cream
- 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
Assembly
- 1 ½ cups sweetened cranberry juice
- 2 (7-ounce) packages ladyfingers
- 1 ½ cups (1 ounce) freeze-dried strawberries
Instructions
- Make the cranberry filling: In a large saucepan over medium-high heat, combine cranberries, 1 ¼ cups sugar, lemon juice, and 2 cups water. Bring to a boil, then simmer for about 15 minutes, stirring occasionally, until thickened and trail marks appear when you drag a finger across the coating on a spatula. Crush some cranberries against the pan sides with a spoon. Remove from heat and stir in vanilla extract. Optionally, use an immersion blender for a smoother texture. Set aside to cool to room temperature and thicken.
- Prepare the egg yolk mixture: Bring a pot of water to a gentle simmer. In a heatproof bowl, whisk together 1 cup sugar, egg yolks, and salt. Place bowl over simmering water (double boiler), making sure bottom doesn’t touch water. Whisk constantly until mixture is light, frothy, sugar is dissolved, and temperature reaches 160°F (about 4 minutes). Remove from heat and let cool to room temperature.
- Whip the cream: Using an electric mixer or whisk, beat heavy cream until stiff peaks form, approximately 3 minutes.
- Combine mascarpone with egg yolks: Gradually add spoonfuls of mascarpone cheese into the cooled egg yolk mixture using an electric mixer, blending until smooth. Fold this mascarpone mixture gently into the whipped cream using a silicone spatula, scraping sides and bottom until uniform.
- Prepare the ladyfinger soak: In a medium bowl, whisk together the sweetened cranberry juice and ½ cup of the prepared cranberry filling.
- Assemble the tiramisù: Quickly dip half of the ladyfingers one at a time into the cranberry juice mixture and arrange an even layer on the bottom of a 9×13 inch dish. Spread half of the cranberry filling evenly over the ladyfingers. Dollop and spread half of the mascarpone cream on top. Repeat by dipping remaining ladyfingers and layering them over the mascarpone. Top with remaining cranberry filling and mascarpone cream in even layers. Cover and refrigerate for at least 6 hours or up to 3 days to set.
- Prepare strawberry dusting: While the tiramisù chills, crush the freeze-dried strawberries into a fine powder using a food processor or place in a sealed bag and crush with a rolling pin or skillet.
- Serve: Just before serving, dust the top of the tiramisù evenly with the crushed freeze-dried strawberry powder using a fine-mesh sieve for a pretty, flavorful finish.
Notes
- For a smoother cranberry filling, blend with an immersion blender after cooking.
- Make sure the egg yolk mixture reaches 160°F to safely cook the eggs.
- Do not soak the ladyfingers too long to prevent sogginess.
- The tiramisù can be made up to 3 days ahead, allowing flavors to meld.
- Freeze-dried strawberries add a vibrant color and tart contrast; they can be substituted with powdered freeze-dried raspberries if unavailable.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Cranberry tiramisu, holiday dessert, mascarpone dessert, no-bake tiramisu, festive dessert, layered dessert, creamy cranberry dessert
