Pumpkin Tiramisu
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.
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.
alexandra alger 