It 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.
45 min.; overnight chilling.
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.