Cranberry Tiramisu
Give a classic Italian dessert a festive holiday twist with this Cranberry Tiramisu! Layers of soft ladyfingers, rich and creamy mascarpone filling, and a homemade spiced cranberry filling come together for a beautiful dessert that's sure to impress. The combination of sweet cream, tart cranberries, and warm holiday spices makes every bite feel festive, while the vibrant cranberry layers add a gorgeous pop of color to your Thanksgiving or holiday dessert table.
Making tiramisu from scratch might sound intimidating, but it doesn't have to be! My step-by-step recipe takes the guesswork out of preparing the mascarpone filling, cooking the cranberry mixture, and assembling those beautiful layers. One of my favorite time-saving tricks is to make the spiced cranberry filling the night before and refrigerate it overnight. That way, it's completely cooled and ready to go straight from the refrigerator into your tiramisu, without waiting around for hours for it to reach room temperature. It's an elegant, make-ahead dessert that looks impressive without adding unnecessary stress to your holiday preparations.
Growing up, my dad used to buy those Viennetta ice cream cakes that looked like dessert lasagna, with all their fancy layers. This holiday Cranberry Tiramisu is my attempt at recreating that childhood memory, one delicious layer at a time!
Prep Time: 30 min | Assemble Time: 1 hour | Serving Size: 10-14
Ingredients for Cranberry Filling
20 oz fresh or frozen cranberries
1 1/4 cups granulated sugar
2 tablespoons juice from orange
1 tablespoon vanilla extract
1 cinnamon stick
Ingredients for Tiramisu
5 tablespoons Grand Marnier (optional)
1–1½ cups cranberry juice (100% juice, not cocktail)
40–45 store-bought ladyfingers (about 2 packages)
16 oz mascarpone, cold
2 tablespoons dark rum
4 large pasteurized eggs, separated
½ cup granulated sugar, divided
2 cups heavy whipping cream
1 teaspoon vanilla extract
⅛ teaspoon salt
3/4 cup freeze-dried strawberries for topping
Instructions
Make the cranberry filling: In a large saucepan over medium-high heat, combine cranberries, sugar, cinnamon stick, orange juice and 2 cups water. Bring to a boil and cook for about 15 minutes, stirring occasionally, until thickened. Remove cinnamon stick. Crush some cranberries against the pan with a spoon. Remove from heat, stir in vanilla and blend with an immersion blender for a smoother texture, if desired. Cool to room temperature. I suggest doing this the night before. It saves yourself a step and there’s no waiting for it to cool in rushing to build the tiramisu.
Prepare the ladyfingers: Combine cranberry juice and Grand Marnier in a shallow bowl. Quickly dip both sides of half the ladyfingers, avoiding oversaturation. Arrange in a single layer in a 9 × 13-inch baking dish, trimming as needed.
Prepare the mascarpone: Briefly beat mascarpone and rum until combined. Set aside.
Cook the egg yolks: Bring a few cups of water to a boil in a small pot, then reduce to a simmer. In a heatproof bowl, whisk egg yolks, ¼ cup sugar and salt. Place over the pot without touching the water. Whisk constantly until light and frothy, sugar dissolves and mixture reaches 160°F, about 4–5 minutes. Cool to room temperature, then beat into mascarpone.
Whip the cream: Beat heavy cream and vanilla to medium peaks, about 3 minutes. Gently fold into mascarpone mixture.
Beat the egg whites: In a clean bowl, beat egg whites until foamy. Gradually add remaining ¼ cup sugar and beat to stiff peaks, about 4–5 minutes. Gently fold into mascarpone cream.
Assemble: Spread half the cranberry filling over the soaked ladyfingers, followed by half the mascarpone cream. Repeat with remaining dipped ladyfingers, cranberry filling and mascarpone cream, smoothing the top.
Chill and finish: Refrigerate uncovered for 2–3 hours. Finely grind freeze-dried strawberries and dust evenly over the top. Cover and refrigerate another 8–9 hours, or overnight, before serving.
