Cranberry Tiramisu
Exclusive Monthly Recipe
This is a festive twist on classic tiramisu.
Tangy homemade cranberry curd.
Light and airy mascarpone cream.
Ladyfingers soaked in a cranberry syrup.
Finished with coconut flakes and sugared cranberries.
🍒 Cranberry Curd Tips
Cook Gently – Once the egg yolks are added, keep the heat medium-low and stir constantly to prevent scrambling.
Strain – Straining removes skins and seeds, giving you a smooth, glossy curd.
Chill Completely – Fully chilled curd layers cleanly and won’t melt into the mascarpone cream.
🍰 Mascarpone Filling Tips
Cold Cream – Start with cold cream so it whips properly and holds structure.
Soften Mascarpone First – Whisk mascarpone briefly on its own to avoid lumps.
Fold Gently – Folding keeps the filling light and mousse-like instead of dense.
🍽️ Assembly Tips
Dip – Dip ladyfingers longer than you would classic tiramisu for about 10-15 seconds.
Even Layers – Spread fillings gently for clean slices once chilled.
Chill Time Matters – Overnight chilling gives the best texture and flavour. If you cut into it too early, the ladyfingers would not have softened.
❄️ Storage & Make Ahead
Perfect Make-Ahead Dessert – Best made 1 day in advance.
Storage – Keep covered in the fridge for up to 3-4 days.
How to make Sugared Cranberries (Optional Decoration)
100–150 g fresh cranberries (about 1 cup)
50 g granulated sugar (½ cup)
60 ml water (¼ cup)
100 g granulated sugar (½ cup), for coating
Heat water and 50 g sugar until dissolved (do not boil). Add cranberries and gently coat. Remove with a slotted spoon and toss in remaining sugar. Let dry at room temperature 1–2 hours or overnight until crisp.
💌 The full recipe with step-by-step instructions is below for paid subscribers.
