Cranberry Tiramisu

Cranberry Tiramisu, is the dessert recipe I created for our up coming Halloween Italian Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry. It is a play on the classic coffee-flavored Italian Tiramisu. I used cranberry to fit the flavor profile of the the American holiday season. Using cranberry, also gave me a chance to support our local Texas South Wind Winery. They make a superb all cranberry fruit wine that sells out fast during the holiday season.

Ingredients: for 4 servings

This dessert has 3 components:

  1. The Cranberry Compote.
  2. The Cranberry Tiramisu Cream – an egg custard base with mascarpone cheese and whipped cream folded in.
  3. The cranberry wine soaked Savoiardi (Italian lady finger cookies.)

Each serving has 3 lady finger cookies, so we will need a total of 12. We will also need 8 ounces of mascarpone cheese that has been brought up to room temperature.

Ingredients for the Cranberry Compote:

  • 4 ounces of frozen cranberries
  • 2 tablespoons of sugar
  • 2 tablespoons of orange juice
  • 2 tablespoons of cranberry wine

Making the Cranberry Compote:

Add all four of the above ingredients to a heavy duty stainless steel pan and place on a medium high flame.
Bring to a simmer
Cook for 10 minutes. The natural pectin in the cranberries will allow it to turn into a jam.
Transfer to a glass bowl. Allow it to cool to room temperature while you make the Cranberry Tiramisu Cream.

Ingredients for the Cranberry Tiramisu Custard Base:

  • 4 egg yolks
  • 1 teaspoon of fennel powder
  • 1 tablespoon of cranberry wine
  • 1 tablespoon of extra fine sugar

Making the Cranberry Tiramisu Custard Base:

Bring water to a simmer in the base of a double boiler pan. While the water is coming to a simmer whisk together the 4 egg yolks, sugar, fennel powder and cranberry wine.
Place the egg mixture on top of the simmering water and continue to whisk until it turns frothy and pale in color.
Transfer the cooked egg mixture to a glass container and let it cool to room temperature.

While the egg base is cooling make the whipped cream by whisking together a cup of heavy cream with a tablespoon of extra fine sugar, a teaspoon of vanilla extract and a teaspoon of fennel powder.

Once the egg base is cooled gently fold in the 8 ounces of room temperature mascarpone.

Assembling the Cranberry Tiramisu:

I used a rocks glass to serve the tiramisu. You can use any parfait glass that you like. Start by placing 3/4 cups of cranberry wine in the bottom of a glass dish. This cranberry wine will be used for soaking the lady fingers. Set up your assembly station as shown in the photo below.

ASSEMBLY SET UP: 12 lady fingers. Cranberry Compote. Cranberry Wine. Cranberry Tiramisu Cream.
Soak the lady finger cookies in the wine for 1 second on each side. The idea is to let the cookies absorb the wine without getting soggy in the center.
Add a dollop of Cranberry Tiramisu Cream to the bottom of the glass. Top with a teaspoon of Cranberry Compote.
Break the cranberry wine soaked lady fingers into thirds. Place 5 pieces up right in each glass.
Cover the cookies with a large dollop of Cranberry Tiramisu Cream and another teaspoon of Cranberry Compote.
Place 3 or 4 additional cookies pieces in each glass.
Cover with a layer of Cranberry Tiramisu Cream and place a cranberry in the center of each glass for garnish. It is best to make this dessert a day before serving. Refrigerate it overnight to allow the flavors to marry. It tastes great the next day. πŸ˜‹

For the feature photo, I used a pumpkin platter and 2 servings of Cranberry Tiramisu on it. I thought it made a cute Halloween presentation similar to the one I used for my Pork Piccata last week.

I usually place each Cranberry Tiramisu on a fancy plate for a pretty presentation.

I am very proud of the Cranberry Tiramisu. I was able to cut the sugar down by using fennel powder which gives the illusion of sweetness. I have used this trick before in other recipes such as my marinara sauce and my berry zabaglione. I also used Savoiardi cookies imported from Italy. They are organic, have higher quality flour, and less sugar than American made lady fingers.

When I did the test recipe, I invited a friend over to be my taste tester. It turned out so yummy that I just had to eat one myself. I tested my fasting blood sugar the next day and it was fine. I was so happy. 😊

With this recipe, I have now posted all the recipes for my upcoming Halloween Italian Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry. I am now going to spend the next four days getting everything ready for the event. Wish me luck!

6 thoughts on “Cranberry Tiramisu

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