PUMPKIN GINGERSNAP TIRAMISU
I plan to make this for Thanksgiving this year and wanted to save the recipe so I wouldn't lose it. This is from November 2008 Food & Wine. Can be made ahead and frozen up to one week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.
Provided by mary winecoff
Categories Gelatin
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened.
- In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
- In a small microwave safe bowl, microwave the Calvados with the remaining 1 Tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
- Arrange one third of the whole gingersnaps in a 9 by 13 by 21/2 inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight.
- Let the tiramisu stand at room temperature for 6 hours until thawed. Sprinkle with the remaining gingersnaps.
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talha murad
[email protected]I'm allergic to pumpkin. Is there a substitute I can use?
Ahsan Saqib
[email protected]This recipe seems like it would be a lot of work. I'm not sure if it's worth the effort.
Amelia Lawrence
[email protected]I'm not sure about the combination of pumpkin and gingersnap. I'll have to try it to see if I like it.
Ethan Lugo
[email protected]This recipe looks delicious! I can't wait to try it.
Bappy 9273
[email protected]I wish the recipe included instructions for making a gluten-free version of the tiramisu.
Danish Jain GAMMER
[email protected]This tiramisu is very rich and filling. A little goes a long way.
Emmanuel Martinez
[email protected]I found the gingersnap flavor to be a bit overpowering.
Patti Blair
[email protected]This tiramisu is a bit too sweet for my taste.
VET BUGG
[email protected]I've never made tiramisu before, but this recipe was easy to follow. My tiramisu turned out great!
ENAAZE TUBE OFFICIAL
[email protected]This tiramisu is a great way to use up leftover pumpkin puree.
MOHOMADE MUKARAM
[email protected]I made this tiramisu for my Halloween party, and it was a hit. Everyone loved the spooky presentation.
Rinku Kumari
[email protected]This tiramisu is a little time-consuming to make, but it's worth the effort. It's a truly special dessert.
Abdullah Rehman
[email protected]I'm not a big fan of pumpkin, but I loved this tiramisu. The gingersnap flavor really balances out the pumpkin flavor.
Amy Inness
[email protected]This tiramisu is perfect for fall gatherings. It's festive and flavorful.
Janelle Polynice
[email protected]I love the combination of pumpkin and gingersnap in this tiramisu. It's a unique and delicious dessert.
Jabbar Abdul
[email protected]This tiramisu is so easy to make, and it's always a crowd-pleaser.
Usama Sajjad
[email protected]I've tried many tiramisu recipes, but this one is by far the best. The pumpkin and gingersnap flavors are perfectly balanced, and the mascarpone cheese filling is rich and creamy.
Sanubabu Sapkota
[email protected]This pumpkin gingersnap tiramisu was a huge hit at my Thanksgiving dinner! Everyone loved the unique flavors and the creamy texture.