Pumpkin Tiramisu

Pumpkin Tiramisu - Based on Dana Cowin recipe

Total Time - 45 MIN

Yield - Serves : 12

Ingredients

I usually double the quantity of the ingredients for my dish

• One 15-ounce can pumpkin puree
• 1/2 cup light brown sugar
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• Pinch of freshly grated nutmeg
• 3/4 cup date sugar (or you can use granulated sugar)
• 1 1/2 cups mascarpone cheese
• 2 1/2 cups heavy cream
• 2 cups brewed coffee, cooled
• 3 7-ounce packages dry ladyfingers

• Chocolate shavings and candied ginger, for garnish

How to Make It

Step 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 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.

Step 2    

In a medium bowl, whisk the brewed coffee with 1 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering4 or 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.

Step 3    

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

Make Ahead

The tiramisu can be refrigerated for 2 days.