Ingredients
Equipment
Method
Preparations
- Combine fresh or frozen cranberries with enough water in a medium pot and boil over medium heat.
- Mix cooled cranberry juice with granulated sugar, orange zest, and orange juice in a separate bowl; set aside to chill.
- Peel and blend fresh oranges until smooth to create orange purée.
- Whip the heavy cream until stiff peaks form, then mix mascarpone cheese with additional sugar until smooth.
- Gently fold whipped cream into mascarpone mixture and gradually add chilled cranberry mixture.
- Pour orange juice into a shallow dish, dip ladyfingers for 10 seconds, and layer in a rectangular dish.
- Spread half of the cranberry mascarpone filling over the ladyfingers, add another layer of soaked ladyfingers, then top with remaining filling.
- Cover the tiramisu tightly with plastic wrap and refrigerate for at least 6 hours or preferably overnight.
- Combine cranberries, sugar, and water in a saucepan to make a cranberry sauce; boil and simmer until thickened.
- After chilling, pour the cooled cranberry sauce over the tiramisu and garnish with sugared cranberries, rosemary, and orange slices.
Nutrition
Notes
Make sure the cranberry juice is cooled before mixing. Adjust the sweetness of the cranberry mixture as needed. Soak ladyfingers for only 10 seconds to maintain firmness.