- Pumpkin Tiramisu
- servings: 12
- Ingredients:
- One 15-ounce can pumpkin puree
- 1/2 cup light brown sugar
- 1 1/2 T pumpkin pie spice
- 1/4 teaspoon kosher salt
- Pinch of freshly grated nutmeg
- 3/4 cup turbinado sugar, plus 2 T
- 1 1/2 cups mascarpone cheese
- 2 1/2 cups heavy cream
- 1 cup espresso, cooled
- 1/4 cup Dark rum (try Meyer's Dark Rum)
- Two 7-ounce packages dry ladyfingers
- 2 T unsweetened cocoa powder
- 1/4 tsp vanilla extract
- Dark chocolate, shavings for garnish
- Directions:
- 1. In a large bowl, combine 1 1/2 cups cream, pumpkin, mascarpone, brown sugar, pumpkin pie spice, and salt. Mix well and set aside.
2. In a small bowl, combine espresso and rum. Split the ladyfingers in half lengthwise and drizzle with the espresso/rum mixture.
3. Line the bottom of a 7x11 inch glass dish (or try a circular glass cake dish) with the soaked ladyfingers and top with pumpkin mixture. Repeat 1-2 more layers; top with cocoa. Cover and refrigerate at least 4 hours.
4. Using an electric mixer, beat the remaining 1 cup of heavy cream, vanilla extract and 2 T turbinado sugar until peaks form. Dollop on top of the pumpkin tiramusi and garnish with chocolate shavings and nutmeg.
