I am often so busy preparing main dishes and side dishes for holiday dinners that dessert somtimes gets short shrift. So I wanted to create a dish that could be prepared up to a day ahead. And, in fact, this tiramisu is better if the flavors are allowed to develop overnight. This is not a totally traditional tiramisu (no raw eggs or espresso). Instead of using raw eggs for the filling, I have opted for a zabaglione-type custard, in which the egg yolks and sugar are gently cooked, The addition of cranberries gives this tiramisu a light fruity flavor, that is quite nice after a heavy holiday meal. One could substitute lovely green pistachios for hazelnuts, especially for a Christmas desert. Alas, though, with such a generous amount of brandy, this is not really a kid-friendly dessert. I strongly recommend seeking out savoiardi Italian cookies from a gourmet or Italian specialty store. The ladyfinger cookies they sell in many American grocery stores are too soft to create the classic tiramisu texture.
Oct. 1, 2021, 11:50 a.m.
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