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. 😋

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!

Berries & Fennel Scented Zabaglione

Happy fourth of July!!!

Berries & Fennel Scented Zabaglione

Here is the very special red, white and blue low carb and keto friendly Italian dessert that I promised you in last week’s marinara sauce post.

This dessert was on the menu of my first Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry.  I am now making the time to post the recipe in full.

Zabaglione is an Italian custard made with egg yolks, sugar and sweet Marsala wine.  The eggs are from our own chickens, making this custard extra special.  I played around with the traditional zabaglione recipe to find a way to cut down the sugar.  The classic recipe calls for 1 Tbsp of sugar for 2 egg yolks along with 1 Tbsp of sweet Marsala wine.  I was able to cut the sugar down to 1 tsp by adding a pinch of fennel powder.

FENNEL POWDER ADDS THE ILLUSION OF SWEETNESS ALLOWING YOU TO DECREASE THE AMOUNT OF SUGAR.  The fennel powder also works in this recipe because it is a classic Italian flavor.  I use the same trick in my marinara sauce. An Indian cooking trick carried over to Italian Cuisine.  I really like that.

INGREDIENTS:  Each serving requires 2 yolks.  I am going to list the ingredients for 1 serving.  Multiply the recipe for additional servings as needed.  For my cooking class/pop up supper club, I had 16 people so I used 32 egg yolks.

Berries & Fennel Scented Zabaglione Ingredients

  • Yolks from 2 eggs.  Save the whites for an omelette or another dish.
  • 5 medium sized strawberries (you can also use raspberries for the red color)
  • 3 oz of blueberries
  • 1 Tbsp of sweet Marsala wine
  • 1 tsp of sugar
  • 2 pinches of fennel powder (1 pinch for the custard and 1 pinch for the whipped cream topping.)
  • 1/4 cup of heavy whipping cream
  • a dash of vanilla bean paste for the whipped cream topping

PREP:

Berries Prepped

  • Leave the blueberries whole
  • Remove the green leafy tops of the strawberries
  • Chop them to match the size of the blueberries

MAKING THE ZABAGLIONE CUSTARD:

CC 1 making Zabaglione

  • Bring water up to a simmer in a pot
  • Use another mixing bowl, that is the right size to float on top of the simmering water, without touching the bottom of the pot that has the simmering water in it.  This is how you create a double boiler if you don’t have one.  We need to use a double boiler so that the custard can be brought up to temperature slowly while it is cooking.  This method will prevent the egg yolks from scrambling.
  • In the mixing bowl, place the egg yolks, sugar and fennel powder
  • Whisk to combine
  • Place the egg yolk mixture on top of the simmering water
  • Whisk while slowly drizzling in the Marsala wine
  • Keep whisking until the custard is thick enough to coat the back of a spoon

The photo above is from my cooking class.  One of the students, Roy is drizzling in the Marsala wine, while I am whisking.  If you don’t have someone to help you,  just add a little Marsala wine at a time.  I am using an electric mixer.  A hand whisk can also be used.

Once the Zabaglione custard is ready, transfer it to a bowl and cover it with plastic wrap.  Make sure the plastic wrap is touching the top of the custard.  This will prevent a skin from forming.  Let it sit at room temperature while you make the whipped cream.

MAKING THE WHIPPED CREAM TOPPING:

  • In a cold stainless steel bowl, add the heavy whipping cream, a dash of vanilla bean paste and a pinch of fennel powder.  NOTE: no sugar is added.  The high quality vanilla and fennel powder add so much flavor that the sugar will not be missed.
  • Whip to soft peaks

ASSEMBLING THE DESSERT:

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  • Start with adding a spoonful of zabaglione at the bottom of your glass serving dish
  • Next, sprinkle in a few berries
  • Then repeat twice

Top with a big dollop of the whipped cream topping, and a few berries for color.

Berries & Fennel Scented Zabaglione

This is a very low carb version of the original Berries and Zabaglione.  My students and guests couldn’t believe that is tasted so good despite the reduced sugar.

Other than myself, there was one more guest who also follows a Ketogenic Lifestyle.  She has actually lost over a 100 pounds and wants to keep it that way.  The two of us had just the berries and whipped cream topping.  That is the best dessert for Keto purists.

I know that many Keto desserts are made with sugar substitutes, but most of them upset my stomach or give me an unpleasant after taste.  I prefer to reduce the sugar and use high quality ingredients, for those few but special times that I have a dessert.

Please try this and give me your feedback in the comments sections.  Also, if you have any questions, I will be happy to help you with answers.

Ciao for now 🖐💕