Christmas Cranberry Tiramisu
An easy recipe for Christmas Cranberry Tiramisu.
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.