PUMPKIN TIRAMISU
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
SPICED PUMPKIN TIRAMISU
I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! -Heather Clary, Downingtown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely., In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture., Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice., Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.
Nutrition Facts : Calories 491 calories, Fat 28g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 88mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
PUMPKIN CREAM TIRAMISU
Pumpkin isn't only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you'll add this recipe to keeper files. -Pam Peters, Fernie, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 635 calories, Fat 40g fat (25g saturated fat), Cholesterol 132mg cholesterol, Sodium 432mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE PUMPKIN TIRAMISU
Pumpkin is awesome with almost anything and it's especially good in this untraditional tiramisu. Chocolate and pumpkin pair so well together. The flavor of spices mixed with cocoa gives this dessert a depth of flavor. Layers of pumpkin cream and chocolate pumpkin cream offer a nice contrast and taste wonderful with the vanilla...
Provided by Jolayne Cooper
Categories Other Desserts
Time 30m
Number Of Ingredients 9
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.
PUMPKIN TIRAMISU
Tiramisu is a classic dessert that everyone enjoys. For a more fall flavor, try this version, which features a creamy pumpkin filling and sweet spices.-Holly Billings, Battlefield, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299 calories, Fat 21g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 179mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SUPER-SIMPLE PUMPKIN TIRAMISU
This needs to set up overnight, so start one day ahead.
Categories Thanksgiving Dessert Bon Appétit Milk/Cream Rum No-Cook Spice Pumpkin Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield 8 servings
Number Of Ingredients 8
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.
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PUMPKIN TIRAMISU RECIPE - DANA COWIN - FOOD & WINE
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- 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.
- In a medium bowl, whisk the brewed coffee with 2 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 layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
- 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.
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- In the bowl of your stand mixer, or in a large bowl with a hand mixer, whip the cream until the cream reaches stiff peaks. Set aside.
- In another bowl, mix the mascarpone cheese, powdered sugar and instant coffee on low speed until combined (use your stand mixer or hand mixer, or a whisk by hand).
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- Add the above spices in a small dish and mix them well. Put the mixture through a small hole’s sieve to sift out any large or chunks of spices that did not separate well.Seal in a glass jar and use as needed.
- Prepare the espresso coffee. Once done, pour it into a flat bowl, add 3 tablespoons of sugar. Stir to dissolve the sugar. Let it cool off.
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