Festive Cranberry Tiramisu
Cranberry-Orange Sauce
- 12 oz. cranberries (frozen or fresh)
- 3/4 cup light brown sugar
- 2 cinnamon sticks
- 1/2 cup orange juice
- 1 tsp. orange zest
- 1/2 tsp. lime juice
- 1 tsp. vanilla extract
Filling
- 16 oz. mascarpone
- 4 tsp. orange flavor
- 3 Tbsp. powdered sugar
- 1/8 tsp. Himalayan salt
- 1 tsp. vanilla extract
- 1/4 cup heavy cream or half-n-half
Dunking Layers
- 1 7- oz. pack lady fingers
- 1-1/2 cups cranberry juice
- 2 Tbsp. honey
- 1/2 tsp. vanilla extract
- 1/2 tsp. orange flavor
- 1/2 cup orange juice
Cranberry Sauce
- In saucepan over medium heat, add rinsed cranberries, sugar, orange juice, cinnamon sticks, pinch of salt, vanilla and orange zest.
- Gently bring mixture to a boil. Cranberries tend to pop while cooking, so stir occasionally to prevent sticking. Sauce should naturally thicken after 15 minutes.
- Once sauce has reached desired consistency and flavor, remove from heat and allow to cool. Sauce will continue to thicken as it cools.
Mascarpone Filling
- In medium bowl, add mascarpone cheese, orange extract, vanilla, powdered sugar, pinch of salt and cream or half-n-half. Mix until well combined but do not over mix. Set aside.
Assemble
- In medium bowl, pour cranberries juice and add honey, vanilla, orange extract and orange juice. Whisk until combined.
- Dunk individual ladyfingers until they absorb some liquid, then cover bottom. Continue layering with cranberry sauce then mascarpone filling, repeating process 2 or 3 times, similar to a lasagna.
- Cover with a plastic lid or cover and let sit 2 hours before serving and enjoying.
- Make an easier cranberry-orange sauce with 1 can jellied cranberry sauce, 1/4 cup orange juice, 1/4 cup sugar, 1 tsp. vanilla extract and an 1/8 tsp. salt.
- Grab these ingredients and more for your holiday table at Vitacost.
