Doesn't this look absolutely amazing???!!!!
I'm a HUGE fan of Tiramisu. If you have never had traditional Tiramisu then i don't know if we can still be friends....Yeah i take my desserts that seriously! (you guys all know I'm just kidding! Well...except for the part how serious i am when it comes to my desserts.) Nothing gets between me and my Tiramisu. I want to now take this time to thank the Italians for creating the heavenly (i want to lick the pan) gem you call Tiramisu.
But traditional Tiramisu is a different story. I will post that recipe later.
Right now I'm here to tell you about Pumpkin Tiramisu!
Now that its Fall and pumpkin season is at its fullest, i decided to post this unique recipe that puts a pumpkin twist on a classic Italian masterpiece.
- 1/4 cup pure maple syrup or maple-flavor syrup
- 1 tablespoon bourbon
- 1/2 of a 15-ounce can (3/4 cup) pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup whipping cream
- 1/4 cup granulated sugar
- 1/2 of an 8-ounce container mascarpone cheese, softened
- 1 tablespoon powdered sugar
- 1/2 cup whipping cream
- 1 3-ounce package ladyfingers, split
- Ground nutmeg or freshly grated nutmeg
Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.
For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.
For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).
To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly.
Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.
Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings.
*Recipe courteous of Better Homes and Gardens magazine.