Cranberry Tiramisù

No ingredients recorded.

Instructions

1. Make the cranberry filling: To a large saucepan over medium-high heat, add the cranberries, sugar, lemon juice and 2 cups of water. Bring to a boil, then cook, stirring occasionally, for about 15 minutes, until the mixture is thickened enough that a trail is left behind when you carefully drag a finger across the spatula coated in sauce. Crush some of the cranberries against the sides of the pan using a wooden spoon or spatula. Off heat, stir in the vanilla. For a smoother texture, blend the cranberry filling using an immersion blender, if you’d like. Set aside to thicken as it cools to room temperature.
2. Make the tiramisù: In a small pot, bring a few cups of water to a boil. Reduce the heat to maintain a simmer. In a medium bowl, whisk together the sugar, egg yolks and salt. Place the bowl over the pot, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture is light and frothy, the sugar has completely dissolved and the mixture reaches 160 degrees, about 4 minutes. Remove the bowl from the pot and let cool to room temperature.
3. Using an electric mixer or whisk, whip the heavy cream to stiff peaks, about 3 minutes.
4. Using an electric mixer, gradually add dollops of mascarpone to the egg yolk mixture and whip until combined. Pour the mixture over the whipped cream and fold it in by dragging a silicone spatula under and over the cream, scraping the sides and bottom of the bowl as you go, until combined.
5. Make the ladyfinger soak: In a medium bowl, whisk the cranberry juice with ½ cup of the cranberry filling.
6. Assemble the tiramisù: One at a time, dunk half of the ladyfingers in the cranberry juice mixture and place at the bottom of a 9-by-13-inch dish until it’s completely covered in an even layer. Spread half of the cranberry filling in an even layer on top of the ladyfingers. Dollop half of the mascarpone mixture on top and spread in an even layer. Dunk the remaining ladyfingers in the cranberry juice mixture, one by one, and arrange on top of the mascarpone mixture. Dollop the remaining cranberry filling on top and spread in an even layer. Top with remaining mascarpone mixture. Cover and chill in the fridge for at least 6 hours (or up to 3 days).
7. While the tiramisù chills, crush the freeze-dried strawberries: Add them to a food processor and pulse until they form a fine powder, or add to a thick, ziptop storage bag and crush manually using a rolling pin or small skillet.
8. Right before serving, add the crushed freeze-dried strawberries to a fine-mesh sieve and dust the tiramisù with the pink powder.