Ingredients
2 cups fresh cranberries1 cup sugar1/2 cup orange juiceCUSTARD:1/3 cup Marsala wine3 tablespoons sugar1 large egg yolk2 cartons (8 ounces each) mascarpone cheeseFRUIT DIP:1-1/4 cups cranberry juice4 teaspoons orange liqueur1-1/4 teaspoons sugar1 package (7 ounces) crisp ladyfinger cookies1/2 teaspoon baking cocoa
Preparation
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.
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 160° 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.
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.
Just before serving, dust with cocoa.
