Servings: 8
Calories: 631kcal
Equipment
- stand or handheld mixer
- 8.5x6.5x3-inch pan or similar deep 8-inch square pan
- heat-safe or glass bowl to temper eggs
- medium saucepan
- offset or rubber spatula
- mortar & pestle or grater
Ingredients
Cranberry Sauce
- 16 oz cranberries fresh or frozen
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups water
- ¼ cup fresh lemon juice
Mascarpone Filling
- 4 egg yolks
- ⅔ cup granulated sugar
- 16 oz mascarpone cheese
- 1 cup heavy whipping cream
Cranberry Syrup
- 1 cup cooled cranberry sauce
- ¼ cup orange liquer or orange juice
- ¾ cup cranberry juice
- 24-28 ladyfingers store-bought or homemade
Topping
- 1 oz freeze-dried strawberries
- 1 tablespoon granulated sugar
Instructions
- Combine cranberries, sugar, water and vanilla In a medium saucepan over medium heat. Bring to a simmer, stirring occasionally for 15 mins until it starts to thicken. Add the lemon juice, and continue to cook down until it reaches the consistency of thin jam. Some of the cranberries will burst. Remove from heat and allow to cool.16 oz cranberries, 1 cup granulated sugar, 1 tbsp vanilla extract, 2 cups water, ¼ cup fresh lemon juice
- To temper the eggs, combine egg yolks and sugar in a glass or heat-safe bowl over a double boiler. Whisk on low heat until sugar granules feel dissolved to the touch. Remove bowl from heat.4 egg yolks, ⅔ cup granulated sugar
- Beat yolk/sugar mixture on medium speed for 3 minutes until it turns paler in color. Add in the mascarpone cheese and mix until combined. Pour in the heavy cream and whip on high until you see ribbons. The consistency should be light, fluffy, thick, but spreadable. Set aside.16 oz mascarpone cheese, 1 cup heavy whipping cream
- In a shallow bowl, whisk together 1 cup of the cooled cranberry sauce, orange liqueur (or orange juice), and cranberry juice.1 cup cooled cranberry sauce, ¼ cup orange liquer, ¾ cup cranberry juice
- Use a baking dish 8.5x6.5x3-inch pan or similar. A deep 8-inch square pan will also work.
- To assemble, dip and fully submerge each ladyfinger into the cranberry syrup for 1 sec, then line up in baking dish to create the first layer. With the cranberry sauce remaining, scoop out ¼ of it and spread evenly on top the ladyfingers. Pour in half of the mascarpone filling and spread in an even layer. With half of the remaining cranberry sauce, dollop small spoonfuls on top.24-28 ladyfingers
- Repeat each layer - the dunked ladyfingers, the last of the cranberry sauce, and finally the top mascarpone filling. Use an offset or rubber spatula to help you create even layers. Chill pan in fridge for 4 hours minimum, or preferably overnight.
- Once ready to serve, use mortar & pestle or grater to turn freeze-dried strawberries into a fine powder. Whisk together with sugar. Place pan onto large parchments to catch excess sprinkled powder for easy clean-up. Sieve strawberry sugar over mascarpone filling until fully covered. Slice into squares and serve.1 oz freeze-dried strawberries, 1 tbsp granulated sugar
Nutrition
Serving: 1slice | Calories: 631kcal | Carbohydrates: 79g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 227mg | Sodium: 89mg | Potassium: 185mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1168IU | Vitamin C: 60mg | Calcium: 117mg | Iron: 2mg
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