My attempt at the nyt cooking Cranberry Tiramisù for friendsgivings and thanksgivings alike …
HARROWING, HEARTWARMING, ANECDOTAL SECTION
This recipe required freeze dried strawberries to crush and create a powder with to adorn the top of the tiramisù when it was finished but I couldn’t find any and I wasn’t that desperate..you can see I tried to make a little pattern on the top anyways, which after chilling in the fridge it settled down a bit and left a pleasing marble.
When creating the cranberry filling I kept it under control and it was my first time ever doing something akin to making a jam or marmalade, but I seriously turned around for one second and it started getting fiercely aggressive and bubbling up a bit, splattering a bit out of the pot, and even on my hand which for a while I was convinced would lead to one of those burns that bubble up on your skin. I also did not have lemon juice asked for the filling and I’m pretty sure I added the vanilla at the wrong time because I forgot.
Final thing that “went wrong”, in quotes cause tbh if it’s an edible thing is it really wrong and so on, I didn’t buy enough ladyfingers 😅 This is 100% on me though because as soon as I saw a packet that said 7oz just like the recipe I was like oh okay perfect, as if it was gonna be the same brand, amount and size that were unlisted on the recipe
But there were a lot of new things I got to do for me, cooking an egg yolk mixture over hot water vapors as to not scramble them, just whipping heavy cream and making the mascarpone portion and the whole jam thing … super ambitious pick for me but I am so happy i did it and I hope it gets eaten cause its kinda a lot in a 9 by 13 inch pan btw so…. Ice soup with a side of Cranberry Tiramisù for a couple days if it isn’t popular
