Festive Cranberry Tiramisù – A Creamy, Fruity Twist on the Classic Italian Dessert

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Cranberry Tiramisù

If there’s one dessert that never fails to impress at gatherings, it’s tiramisù. That creamy, coffee-kissed Italian classic somehow manages to feel both luxurious and comforting at once. But what if I told you there’s a way to make it even more special — a version that’s bright, tangy, and perfect for the holidays?

Enter my Cranberry Tiramisù — a festive twist on the beloved Italian dessert that marries the richness of mascarpone cream with the tart sparkle of cranberries. It’s the best of both worlds: elegant enough for a dinner party, yet cozy enough for a Sunday family meal.

I first made this Cranberry Tiramisù during a snowy December when I had leftover cranberry sauce from Thanksgiving and a half-empty container of mascarpone cheese just begging to be used. What started as a “let’s see what happens” experiment quickly turned into one of my most requested holiday desserts ever. Now, it’s my signature December treat — and honestly, I make it year-round because it’s that good.

The bright cranberry layer cuts through the richness of the mascarpone cream, giving you a perfect balance of sweet, tart, and creamy in every spoonful. Plus, it’s no-bake (yay!) and gets even better as it chills — meaning you can make it ahead and impress everyone without any last-minute kitchen stress.

Let’s get whisking, shall we?

Ingredients for Cranberry Tiramisù

For the Cranberry Layer:

  • 2 cups fresh or frozen cranberries
  • ¾ cup sugar (adjust to taste)
  • ½ cup orange juice (or cranberry juice for a deeper flavor)
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract

For the Mascarpone Cream:

  • 1 cup heavy cream, chilled
  • 1 cup mascarpone cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange liqueur (optional, but highly recommended!)

For the Base:

  • 1 package (about 24) ladyfingers (savoiardi)
  • ¾ cup strong brewed coffee or espresso, cooled
  • 2 tablespoons cranberry juice or orange liqueur (optional)

To Garnish:

  • Fresh cranberries or sugared cranberries
  • White chocolate shavings or orange zest
  • A dusting of powdered sugar

Substitution Ideas

What I love most about this recipe is how flexible it is. You can adjust it based on what you have in your pantry or dietary needs.

  • Vegan Version: Use coconut whipped cream and a vegan mascarpone alternative. Dip vegan ladyfingers (or sponge cake slices) in decaf coffee or cranberry juice.
  • Gluten-Free: Swap the traditional ladyfingers for gluten-free ladyfingers or gluten-free vanilla sponge cake.
  • No Coffee? Use cranberry or pomegranate juice for a caffeine-free, fruit-forward flavor.
  • No Mascarpone? Cream cheese blended with a bit of Greek yogurt makes a nice (and lighter) substitute.
  • Lower Sugar: Reduce sugar in the cranberry layer and add a drizzle of honey or maple syrup for natural sweetness.

Step-by-Step Instructions

Step 1: Make the Cranberry Layer

In a medium saucepan, combine cranberries, sugar, orange juice, and orange zest. Bring to a gentle simmer over medium heat, stirring occasionally.

Cook for 10–12 minutes, until the cranberries burst and the mixture thickens slightly. Remove from heat and stir in the vanilla extract.

Let it cool completely — the cranberry mixture will continue to thicken as it cools, creating a jammy consistency that’s perfect for layering.

💡 Tip: Make this part a day ahead! It keeps beautifully in the fridge and actually deepens in flavor overnight.

Step 2: Prepare the Mascarpone Cream

In a large mixing bowl, beat the heavy cream until soft peaks form. In another bowl, whisk together mascarpone, powdered sugar, vanilla, and orange liqueur until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture until fully combined and silky. Be careful not to overmix — you want a fluffy, airy texture.

💡 Pro Tip: For an extra luxurious twist, add a spoonful of cranberry sauce right into the cream for a pretty pink swirl!

Step 3: Assemble the Cranberry Tiramisù

In a shallow dish, combine the cooled espresso with cranberry juice or orange liqueur. Quickly dip each ladyfinger — just a second or two per side — so they soak up flavor but don’t become soggy.

Layer half the soaked ladyfingers in the bottom of a glass dish or trifle bowl. Spread half of the mascarpone cream on top, followed by half of the cranberry mixture.

Repeat the layers: ladyfingers → mascarpone cream → cranberry mixture. Smooth the top with a spatula.

Step 4: Chill and Set

Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the flavors to meld together and the ladyfingers to soften into a melt-in-your-mouth texture.

🍒 Note: The longer it chills, the better it gets!

Step 5: Garnish and Serve

Right before serving, top with fresh cranberries, white chocolate curls, or a dusting of powdered sugar. If you’re feeling extra fancy, scatter sugared cranberries on top — they sparkle like tiny frosted jewels and make this dessert absolutely stunning.

Extra Tips for the Best Cranberry Tiramisù

Serving Suggestions

  • Serve this dessert in individual glass cups or jars for a beautiful, make-ahead party presentation.
  • Pair with a cup of espresso or spiced tea for a cozy afternoon treat.
  • Add a drizzle of melted white chocolate on top for a festive touch.

Storage and Make-Ahead Tips

  • Refrigerate: Keeps well for up to 3 days in the fridge. The flavors actually improve over time!
  • Freeze: You can freeze Cranberry Tiramisù for up to 2 months. Thaw in the refrigerator overnight before serving.
  • Make Ahead: Prepare the dessert a day in advance and garnish just before serving for the freshest look.

Ingredient Variations

Nutritional Information

(Based on NYT Cooking’s Cranberry Tiramisu Recipe)

Per serving (makes about 8 servings):

  • Calories: ~410
  • Fat: 27g
  • Carbohydrates: 36g
  • Protein: 5g
  • Fiber: 2g
  • Sugars: 28g
  • Sodium: 130mg

Remember, this dessert is meant to be a treat — and it’s totally worth every creamy, cranberry-filled bite.

FAQ: Cranberry Tiramisù

How long does it take to make Cranberry Tiramisù?

About 30 minutes of prep, plus at least 6 hours of chilling time. It’s mostly hands-off and can easily be made a day ahead.

Can I substitute the mascarpone cheese?

Yes! Cream cheese mixed with a spoonful of heavy cream or Greek yogurt works as a great substitute. It won’t be as rich, but it’s still delicious.

Can I make this without coffee?

Absolutely. Replace the espresso with cranberry juice, pomegranate juice, or even black tea for a caffeine-free option.

Can I freeze Cranberry Tiramisù?

Yes! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving — it’ll be just as creamy.

Can I use leftover cranberry sauce?

Definitely. Leftover cranberry sauce makes this recipe even quicker. Just warm it slightly, thin with a splash of juice, and layer as directed.

Conclusion

This Cranberry Tiramisù is more than just a dessert — it’s a celebration in a dish. It takes everything you love about traditional tiramisù and gives it a festive, tangy twist that’s impossible to resist.

Whether you’re making it for Thanksgiving, Christmas, or just a cozy winter weekend, it’s guaranteed to steal the spotlight on any dessert table. The combination of creamy mascarpone, espresso-soaked ladyfingers, and jewel-toned cranberries is nothing short of magical.

And the best part? You don’t need to be a pastry chef to pull it off. It’s elegant, foolproof, and oh-so-satisfying.

So go ahead — grab your whisk, some cranberries, and let’s make dessert magic. If you try this recipe, don’t forget to share your Cranberry Tiramisù creations on social media or drop a comment below — I love seeing how your versions turn out!

Happy whisking and even happier indulging. ❤️🍒☕