alexandra alger


Pumpkin Tiramisu

IMG_1391It doesn’t look as tasty in my Pyrex dish as it would in an elegant trifle dish, but this Pumpkin Tiramisu from  Food and Wine magazine’s Thanksgiving issue is a winner. It’s nearly as easy as pumpkin pie–easier, for those who don’t want to bake. I served to this to my book group, and nearly every woman wanted the recipe.

Pumpkin Tiramisu

45 min.; overnight chilling.

Serves 12

One 15-oz. can pumpkin puree

1/2 cup light brown sugar

3/4 tsp. ground ginger

3/4 tsp. ground cinnamon

1/4 tsp. kosher salt

Pinch of fresh nutmeg

3/4 cup granulated sugar

1.5 cups mascarpone cheese

2.5 cups heavy cream

2 cups brewed coffee, cooled

Two 7-oz. packages of dry ladyfingers

Chocolate shavings and candied ginger, for garnish

1. In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1.5 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do no over-beat (getting to soft peaks too some time, more than I expected).

2. In a medium bowl, whisk the cooled coffee with 2 tablespoons of the granulated sugar until it dissolves. Dip both sides of six ladyfingers in the coffee and arrange them a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.

3. In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining  2 tablespoons of sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.

The tiramisu can be refrigerated for 2 days.

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