Chocolate Pumpkin Tiramisu Recipe 465

Steps:

• For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
• Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes.
• Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour.
• For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside.
• To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps.
• Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy.

Steps:

• 1. In a large bowl, beat cream cheese until smooth.
• 2. Add 2 cups of cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form.
• 3. With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
• 4. In a small microwave-safe bowl, combine chocolate and remaining 1/4 cup cream. Microwave in 10-second increments, stirring each time until chocolate is just melted. Stir until mixture is smooth.
• 5. Transfer one-third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
• 6. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
• 7. Cover bottom of an 8-inch square baking dish with slices of pound cake.
• 8. Liberally brush with cocoa mixture.
• 9. Top with half the pumpkin mixture.
• 10. Add another layer of pound cake. Brush with cocoa mixture.
• 11. Top with all the pumpkin-chocolate mixture.
• 12. Add a third layer of pound cake; brush with cocoa mixture.
• 13. Top with remaining pumpkin mixture.
• 14. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
• 15. To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu. NOTE: This would be really good with whipped cream served on top.

Steps:

• Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
• Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
• Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
• To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.

Steps:

• In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream., In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3-qt. trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice. , Cover and refrigerate for until chilled, about 4 hours.

Steps:

• 1. On a cutting board, coarsely chop half the chocolate. Transfer to a large bowl, add the coffee and whisk until the chocolate melts. Whisk in 2 tbsp. bourbon. 2. In another large bowl, combine the mascarpone, confectioners' sugar, heavy cream, vanilla, cinnamon and the remaining 3 tbsp. bourbon. Using an electric mixer on medium speed, beat until fluffy, 1 to 2 minutes. Add the pumpkin puree; mix on medium-low until blended and creamy. 3. Working with about one-third of the ladyfingers, dip and roll the cookies, one at a time, in the chocolate mixture until soaked but not soggy, 3 to 4 seconds. Arrange in single layers in the bottoms of six 8 oz. glasses, breaking the cookies if needed. Divide one-third of the pumpkin mixture among the glasses, spooning it on top of the cookies and spreading evenly. Grate about one-third of the remaining chocolate evenly over the pumpkin mixture. 4. Repeat the layers twice more with the remaining cookies, pumpkin mixture and chocolate. Cover and refrigerate for at least 4 hours and up to 2 days. Serve cold.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture., Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack., In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.