Cranberry Orange Tiramisu (Print View)
Tart cranberries and bright orange zest layered through creamy mascarpone and tender ladyfingers, creating a vibrant holiday dessert.
# Ingredient List:
→ Cranberry Compote
01 - 2 cups fresh or frozen cranberries
02 - 1/2 cup granulated sugar
03 - 1/2 cup freshly squeezed orange juice
04 - 1 teaspoon orange zest
→ Mascarpone Cream
05 - 1 cup cold heavy cream
06 - 1/2 cup powdered sugar
07 - 8 oz chilled mascarpone cheese
08 - 1 teaspoon vanilla extract
→ Assembly Components
09 - 24 ladyfinger biscuits (savoiardi)
10 - 1/2 cup orange juice
11 - 2 tablespoons orange liqueur (Grand Marnier, optional)
12 - Orange zest for garnish
13 - Fresh cranberries for garnish
14 - Powdered sugar for dusting (optional)
# How to Make:
01 - Combine cranberries, granulated sugar, orange juice, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and mixture thickens, approximately 8-10 minutes. Remove from heat and allow to cool completely before assembling.
02 - In a large mixing bowl, whip the cold heavy cream with powdered sugar using an electric mixer or whisk until soft peaks form. Set aside while preparing the mascarpone mixture.
03 - In a separate bowl, beat the chilled mascarpone cheese with vanilla extract until completely smooth and no lumps remain.
04 - Gently fold the whipped heavy cream into the smooth mascarpone mixture using a spatula, being careful not to deflate the cream. Continue folding until fully incorporated and uniform in texture.
05 - In a shallow dish suitable for dipping, combine 1/2 cup orange juice with orange liqueur if using. This will be used to briefly dip the ladyfingers.
06 - Quickly dip each ladyfinger into the orange juice mixture, ensuring not to soak them. Arrange half of the dipped ladyfingers in a single layer covering the bottom of a 9x9-inch baking dish.
07 - Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers. Spoon half of the cooled cranberry compote over the cream, distributing it evenly.
08 - Repeat the layering process with remaining dipped ladyfingers, followed by the remaining mascarpone cream, and finish with the remaining cranberry compote on top.
09 - Cover the dish with plastic wrap or foil and refrigerate for a minimum of 4 hours, though overnight chilling is recommended for optimal texture and flavor development.
10 - Just before serving, garnish the top with fresh orange zest and additional fresh cranberries. Optionally dust with powdered sugar for an elegant finish. Slice and serve cold.
# Expert Advice:
01 -
- The tart cranberry cuts through all that rich mascarpone so every bite feels light and refreshing instead of weighing you down
- It looks stunning on a holiday table with those ruby red layers peeking through white cream like edible snow
02 -
- Over soaked ladyfingers will turn your beautiful layered dessert into a uniform pudding texture
- Warm compote creates streaks of melted cream instead of clean distinct layers
03 -
- Room temperature ingredients prevent lumps and ensure smooth folding between the cream and mascarpone
- Quality orange juice makes or breaks this recipe because the compote flavor relies entirely on that fresh citrus brightness