Delicious fruit tiramisu with festive spices.

Tiramisu is a very interesting dessert to me, but it is true that I never make a classic version with coffee, because I don’t drink coffee and I don’t particularly like the flavor.

This time I envisioned a fruit tiramisu with festive flavors, such as wine, cinnamon, cloves, anise.

Mmmm, it all smells very nice and fits perfect together. The dessert is soft, sweet and a little refreshing.

You can adjust the amount of sugar in the fruit topping according to your taste and make sure that you are not surprised by the acid in the fruit.

I have prepared quite a large amount of this dessert, as there is always company ready to eat sweets near the holidays. That’s why I assembled this festive tiramisu in a 36 x 21 cm Riess baking pan.

I think the amount is more than enough for 12 people. And what’s great about this dessert is that the longer it rests, the tastier it will be and you can prepare it a day or two in advance.

Holiday tiramisu

Cook Time 1 hour
Servings 1 baking tray

Ingredients

  • 550 grams of Savoiardi cookies
  • 750 grams of forest fruits (frozen)
  • 4 tablespoons sugar
  • 1,5 teaspoons of cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground anise
  • 1 dl red wine (Refošk)
  • Juice of 1 orange
  • Orange peel of half an orange
  • 500 grams of mascarpone cheese
  • 4 deciliters of whipping cream
  • 100 grams of powdered sugar
  • 100 grams of dark chocolate

Instructions

  • First we start preparing the fruit sauce, so we put forest fruits in the pot together with wine and spices (anise, cloves and 4 tablespoons of sugar). Cook and stir until the liquid boils and the topping thickens, somewhere around 30 minutes. Towards the end, grate the orange peel and mix it into the fruit, then leave to cool down.
  • Prepare the mascarpone cream, so whip the cream. In another bowl, whisk the mascarpone cheese with powdered sugar and cinnamon. Then add whipped cream.
  • Squeeze the orange juice from an orange and add 1.5 deciliters of water to it. Dip the biscuits very quickly into the juice and place them on a 36x21.50 cm baking tray, which is applied exactly 3 times per 6 biscuits. Spread 1/3 of the mascarpone cream on the biscuits, then pour over half of the forest fruits and spread them evenly. Place the soaked biscuits on top, then the cream and topping again, and the last layer of biscuits and cream.
  • Chop the chocolate and sprinkle it over the top. Place in the refrigerator for at least a few hours to allow the dessert to harden and soak up the flavors.
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