Our Wine Country | LCBO

Cranberry-Orange Tiramisu

Cranberry-Orange Tiramisu

Everyone’s favourite Italian dessert gets a Thanksgiving makeover with tangy cranberries and sweet orange.


  • 4 large oranges
  • 1 pkg (340 g) cranberries
  • ¾ cup (185 mL) packed brown sugar
  • 1 cinnamon stick, broken
  • 1 can (400 g) Devon custard
  • 1 cup (250 mL) mascarpone
  • ½ cup (125 mL) Grand Marnier or Cointreau
  • 16 small ladyfingers
  • Mint sprigs


  1. Grate 1 tbsp (15 mL) zest from 2 oranges and squeeze ½ cup (125 mL) juice from 1 orange (add water if necessary to make ½ cup/125 mL). Peel and segment remaining oranges and set aside.
  2. In a saucepan, combine orange juice, cranberries, sugar and cinnamon stick. Bring to a boil, then reduce heat to medium low and simmer until cranberries are soft, about 7 minutes. Let cool, then discard cinnamon and stir in orange zest.
  3. With an electric mixer, beat together custard and mascarpone until smooth.
  4. Divide half of orange segments among 8 dessert glasses. Pour Grand Marnier into a shallow dish. Quickly dip ladyfingers into Grand Marnier and arrange on top of orange layer, dividing evenly and cutting ladyfingers to fit. Top with half of mascarpone mixture.
  5. Reserving ½ cup (125 mL) cranberry mixture, spoon rest on top of mascarpone, dividing evenly. Top with remaining oranges, then remaining mascarpone mixture. Cover and chill for 1 hour. Garnish with remaining cranberry mixture and mint.

Serves 8