Tiramisu with cranberry glaze -

Tiramisu with cranberry glaze

Cranberry glaze and mascarpone cream layered in between ladyfinger cookies that have been soaked with coffee and port. Topped with shaved chocolate.

Prep Time 10

Cook Time 30

Course Dessert

Cuisine Italian

Start by making your mascarpone cream. In a medium bowl add 1/4 cup and sugar and 4 egg yolks. Using a hand mixer on medium speed beat the eggs and sugar until the yolks are pale in color and have doubled in size. You want the mixture to be nice and thick.
In a second bowl add the remaining sugar and heavy cream. Using medium speed beat the mixture until soft peaks have been formed. Add mascarpone cheese and continue beating. Gently fold the mascarpone mixture into the egg and sugar mixture. Set aside until ready to use.
In a shallow bowl add coffee and port/rum. Using each glass, sift a 1 tsp of cocoa powder on the bottom.
Now it's time to start layering. Using one lady finger at a time, lightly place it in the coffee mixture. Soak the cookie on one side and then turn it over and do the other side. Be careful not to keep the finger in the coffee for too long. You dont want the cookie to become soggy. Place the lady finger in the bottom of the glass, breaking in half if the finger doesn't fit.
Next, layer 1 tsp of cranberry on top, followed by 1 1/2 tbsp of mascarpone mixture. Continue this process until you reach the top. The very top of the glass should end with the mascarpone mixture. Dust more cocoa powder on top.
When all glasses are filed with tiramisu place in the refrigerator for at least 4 hours, or 24 hours if possible.
When you're ready to serve shave some chocolate on top for garnish and add a few cranberries and mint (optional)