7 oz ladyfingers 1 cup orange juice 2 small bananas 2 oz cream cheese Zest of one orange 1 cup heavy cream 1 cup mascarpone cheese
Topping: 1 cup orange juice 12 ounces fresh cranberries 3/4 cup sugar 1 cinnamon stick
Dip each ladyfinger quickly into the orange juice. Just pass it through the orange juice; you don’t want them to get soggy. Cut to the height of your springform pan. Place around the edge of the pan, using the cut ends to make the bottom crust. Don’t worry if the bottom isn’t completely filled in, but you do want the outer rim to be complete.
In your mixer, beat together the bananas and cream cheese until mostly smooth.
Add the zest, cream and mascarpone. Beat until the cream thickens. Once it is thick enough to form soft peaks and hold its shape, spoon into prepared lady finger crust and spread until smooth. Refrigerate.
Meanwhile, make the cranberry topping by bringing orange juice, cranberries, sugar and cinnamon stick to a boil over medium-low heat. Cook for 15-20 minutes, stirring frequently. Pour through a sieve or small holed strainer. Push filling with the back of a spoon to release all of the liquid. Allow strained liquid to cool to room temperature for at least an hour.
Spread half of the completely cooled cranberry sauce over the chilled filling and return to refrigerator until ready to serve. Use the rest of the cranberry topping for serving.