Cranberry Tiramisu

A delightful twist on the traditional tiramisu, combining coffee-soaked ladyfingers with tart cranberries for a refreshing dessert experience.

Scale

1 cup fresh cranberries

1/2 cup granulated sugar

1/2 cup water

1 cup brewed coffee

1 cup heavy cream

1 cup mascarpone cheese

1/2 cup granulated sugar

1 teaspoon vanilla extract

Cocoa powder for dusting

Ladyfingers

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Prepare cranberry sauce: In a saucepan, combine cranberries, sugar, and water. Cook until cranberries burst, about 10 minutes. Let cool.
Make coffee mixture: Brew strong coffee and let it cool to room temperature.
Whip the cream: In a bowl, whisk heavy cream until soft peaks form.
Combine mascarpone and sugar: Mix mascarpone with sugar and vanilla until smooth.
Fold the cream: Gently fold whipped cream into the mascarpone mixture.
Assemble tiramisu: Dip ladyfingers in coffee and layer at the bottom of a dish.
Add cranberry and cream layer: Spread half of mascarpone mixture over ladyfingers and top with half of the cranberry sauce.
Repeat layering: Add another layer of dipped ladyfingers, remaining mascarpone, and remaining cranberry sauce.
Chill: Cover and refrigerate for at least 4 hours or overnight.
Serve: Dust with cocoa powder before serving.

For a dairy-free version, substitute coconut cream for heavy cream and mascarpone.