Makes: 12 servings
Time: 45 Minutes
A creative tiramisu that layer silky pumpkin mousse and coffee-dipped ladyfingers.
1 can pumpkin puree
1/2 c. light brown sugar
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. Kosher salt
1 pinch freshly grated nutmeg
3/4 c. granulated sugar
1 1/2 c. mascarpone cheese
2 1/2 c. heavy cream
2 c. brewed coffee
2 package dry ladyfingers
Chocolate shavings and candied ginger
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 and 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.
Source: Food & Wine
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
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