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:
- The Cranberry Compote.
- The Cranberry Tiramisu Cream – an egg custard base with mascarpone cheese and whipped cream folded in.
- 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:
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:
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.
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.
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!