Cranberry-Orange Tiramisu

1. 1

   In a small saucepan, combine cranberries, sugar and orange juice. Cook, uncovered, over medium heat until berries pop and mixture is thickened, about 10 minutes. Cool completely.

2. 2

   For custard, heat wine and sugar in a small heavy saucepan over medium heat until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolk. Return all to pan, whisking constantly. Cook and stir over low heat until a thermometer reads at least 160u00b0 and mixture coats the back of a spoon. Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir 1 minute. In a large bowl, beat cheese until smooth. Gradually beat in custard; set aside.

3. 3

   For fruit dip, combine cranberry juice, liqueur and sugar in a shallow bowl. Quickly dip ladyfingers into mixture, allowing excess to drip off. Arrange in a single layer in an 8-in. square dish. Layer with 1 cup custard mixture and cranberry mixture. Top with remaining ladyfingers and remaining custard mixture. Refrigerate, covered, at least 4 hours or overnight.

4. 4

   Just before serving, dust with cocoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.