Close-up of a slice of Cranberry Bourbon Tiramisu served on an elegant plate. The dessert shows clear layers of mascarpone cream and soaked ladyfingers, with a vibrant red cranberry sauce filling. The top is generously dusted with pulverized freeze-dried strawberries, creating a deep pink powdered finish, and garnished with fresh cranberries. The scene is set on a white marble surface. / Primer plano de una porción de tiramisú de arándanos y bourbon servida en un plato elegante. El postre muestra capas claras de crema de mascarpone y bizcochos soletilla empapados, con un vibrante relleno de salsa de arándanos rojos. La parte superior está generosamente espolvoreada con fresas liofilizadas pulverizadas, creando un acabado en polvo de color rosa intenso, y adornada con arándanos frescos. La escena se sitúa sobre una superficie de mármol blanco.

Cranberry Bourbon Tiramisú

Kitty FloridoDecember 28, 2025

This post is also available in ESPAÑOL (SPANISH)

Ever since I saw this recipe I knew I had to try this festive version of the classic dessert. The name says tiramisú but honestly its more like a trifle. It a perfect combo of a bright homemade cranberry sauce, a light mascarpone cream, and ladyfingers soaked in bourbon and cranberry juice. Sweet, tangy, cozy—and very make-ahead friendly. Top it all with a strawberry powder to make it look even more festive.

The trick is to get hydrolyzed strawberries – I got mine by the brand La Finita at Puerta del Sol. The process involves freezing the strawberries and then, in a vacuum, sublimating the water (going directly from ice to vapor), preserving their molecular structure. The strawberries become incredibly light, with a vibrant red color but full of flavor. We pulverize these strawberries with powdered sugar and use them to decorate our tiramisu.

The powder will be a little crumbly, so it’s important that after the tiramisú has set, you make it and cover the top with it (it will look more pink than red. Cover again and by the time you serve it will be bright red! This picture here shows some areas starting to get the humidity from the cream, thus turning bright red.

I’ve found it’s easier to have everything set up in the order of assembly. First, the ladyfingers next to the syrup, followed by the cranberry sauce and last the mascarpone and egg mix. For the lady fingers, and to avoid having red tinted fingertips later, I’ve found that using two forks is perfect to take a single cookie, soak it and place it in the pan.

This was a great make ahead recipe, so on Christmas Day it was just a matter of decorating mind morning, and serving by the end of our dinner party.

Kitty

Cranberry Bourbon Tiramisú

Recipe adapted from the NYTimes
Makes 12 servings

Ingredients, for the cranberry sauce:
16 oz. whole cranberries, frozen or fresh
200 g. granulated sugar
480 g. water
1 tablespoon vanilla extract
¼ cup freshly squeezed lime juice

Ingredients, for the mascarpone Filling:
4 yolks
135 g. granulated sugar
16 oz. mascarpone cheese
1 cup heavy whipping cream

Ingredients, for the syrup:
1 cup cranberry sauce
¼ cup bourbon, orange liqueur or cranberry juice
¾ cup cranberry juice

200 g to 250 g ladyfingers (depending on the size/brand)

Ingredients for the Strawberry Sugar:
1 oz. freeze-dried strawberries
1 tablespoon powdered sugar

Instructions:

Make the cranberry sauce:

In a medium saucepan set over medium heat, combine the cranberries, sugar, and water. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the cranberries burst and the sauce slightly thickens.
Add the lime juice and continue simmering for another 3–5 minutes, until the sauce reaches the consistency of a thin jam. Remove from the heat and stir in the vanilla extract.
Set aside and let cool to room temperature. As it cools down, the sauce will thicken.

Make the filling:

In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of gently simmering water, making sure the bowl doesn’t touch the water. Whisk continuously until the mixture turns pale, thickens slightly, and most of the sugar has dissolved.
Remove from heat and let cool until just slightly warm to the touch.

Make the cheese cream mix:

In a separate bowl, whip the heavy cream until soft peaks form.
Once the yolk mixture has cooled, add the mascarpone cheese and mix until smooth and fully incorporated. Gently fold or whip in the whipped cream, mixing for 2–3 minutes until the filling is light, airy, and fluffy.
The texture should be soft and creamy—not stiff like whipped cream.

Make the syrup:

In a medium bowl (large enough to dip the ladyfingers), whisk together the cranberry sauce, bourbon (or substitute), and cranberry juice until fully combined.

Assemble:

Set out an 8 x 8-inch baking dish and have the filling, ladyfingers, and syrup ready to go.
Dip each ladyfinger into the syrup for just a few seconds, making sure it’s fully coated but not soggy. Arrange them side by side in the dish until the bottom is completely covered.
Dollop about ¼ of the cranberry sauce over the soaked ladyfingers and gently spread it into an even layer.
Spread half of the mascarpone filling evenly over the cranberry layer in small dollops, then gently spread.
Repeat the layers: syrup-soaked ladyfingers, cranberry sauce, and the remaining mascarpone filling.
Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to fully set.

Strawberry sugar:

Right before serving, add the freeze-dried strawberries and powdered sugar to a food processor or spice grinder. Pulse until you get a fine, vibrant powder.
Using a fine mesh sieve, generously dust the strawberry sugar over the top of the tiramisu.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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