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Christmas Cranberry Tiramisu

An easy recipe for Christmas Cranberry Tiramisu.
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Total Time 8 hours

Ingredients
  

300 ml whipping cream

    500 g mascarpone cheese

      70 g icing sugar

        330 g currant filling by Fabio

          2 cups of cold strong espresso

            25 pieces lady fingers

              cocoa powder on top

                250 g fresh cranberries

                  juice from ½ lemon

                    10 g butter

                      ½ cup brown sugar

                        Instructions
                         

                        • Whip the whipping cream in a bowl at medium speed with an electric mixer. Slowly add sugar and continue to beat until stiff peaks. Whip the mascarpone until it's creamy in another bowl. Add whipped cream to the bowl and fold in slowly. Set aside.
                        • In a small pot cook the fresh cranberries with lemon juice, brown sugar and butter. Cook for 15 minutes on medium-low heat so they can get really sweet. Let them cool completely. Add a full jar of currant filling.
                        • Prepare a container. Dip the lady's fingers in the coffee and lay them on the bottom of the container. You can also lay them and pour the tablespoons of coffee over them. Smooth half of the mascarpone cream over the lady's fingers. Add cooked cranberries mixed with currant filling over them. Add another layer of lady fingers on top. Repeat the process.
                        • Keep the cranberry tiramisu in the fridge for a few hours – or overnight.
                        • Sprinkle the cream with some cocoa powder before serving. I added chocolate snowflakes by Dr.Oetker on top.