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.
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Erbolat Manshuk
[email protected]This recipe was easy to follow, and the tiramisu turned out great! I used a homemade pumpkin puree, and it gave the tiramisu a really rich flavor. The ladyfingers were the perfect touch, and they added a nice crunch to the dessert. I will definitely
Dreamhouse
[email protected]This tiramisu was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling. Otherwise, it was a good dessert, and I would be willing to try it again with a few modifications.
Ruhail Abbas
[email protected]This tiramisu was absolutely delicious! I loved the pumpkin flavor, and the mascarpone cheese filling was so creamy and smooth. The ladyfingers were the perfect touch, and they added a nice crunch to the dessert. I will definitely be making this agai
YUGESH YUGESH WARAN
[email protected]This was my first time making a pumpkin tiramisu. I was really pleased with the result. The tiramisu was enjoyed by the whole family. Me and my wife loved the delicate pumpkin flavor, and the kids loved the creamy texture and the crunch of the ladyfi
GHOST LUIS
[email protected]I'm not usually a fan of tiramisu, but I really enjoyed this pumpkin version. The pumpkin flavor was very subtle, and it was perfectly complemented by the other ingredients. The tiramisu was also very light and fluffy, and it wasn't too sweet.
Kutloeno Mokoena
[email protected]I made this tiramisu for a party, and it was a huge hit! Everyone loved it. I especially liked the pumpkin flavor, which was subtle but noticeable. The tiramisu was also very easy to make, and it looked very impressive when I served it.
Habeeb Abubakar
[email protected]This tiramisu was a bit too heavy for my taste. I think I would have preferred it with less mascarpone cheese. Overall, it was a good dessert, but I don't think I'll be making it again.
Fatima Akram
[email protected]I'm a big fan of pumpkin desserts, so I was really excited to try this recipe. It didn't disappoint! The tiramisu was creamy and delicious, and the pumpkin flavor was perfect. I loved the crunch of the ladyfingers and the creamy filling. This is defi
Bikesh Mallah
[email protected]This was my first time making tiramisu, and it was surprisingly easy! I followed the recipe exactly, and it turned out perfectly. The tiramisu was light and fluffy, and the pumpkin flavor was delicious. I will definitely be making this again.
fatiha ait said
[email protected]I had a hard time finding ladyfingers at my local grocery store, so I used graham crackers instead. They worked just fine, and the tiramisu turned out great! I also used a homemade pumpkin puree, and it gave the tiramisu a really rich flavor.
Nasrullah Jakhro
[email protected]This tiramisu was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling. Overall, it was a good dessert, but I don't think I'll be making it again.
Emily Hawthorne
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of pumpkin, but I'm so glad I did! The pumpkin flavor was very subtle, and it was perfectly complemented by the other ingredients. The tiramisu was light and fluffy, and it had just
marycynthia ngozi
[email protected]I've made this pumpkin tiramisu several times now, and it's always a crowd-pleaser. It's the perfect fall dessert, and it's also great for special occasions. I love that it can be made ahead of time, so I can relax and enjoy my guests when they arriv
Tianna Charlton
[email protected]This recipe is a keeper! It was so easy to make, and it turned out absolutely delicious. I used a store-bought pumpkin puree, and it worked perfectly. The tiramisu was a big hit with my family and friends, and I've already had several requests for th
Sarowar Islam
[email protected]I'm not usually a fan of pumpkin desserts, but this tiramisu changed my mind! The pumpkin flavor was perfectly balanced with the other ingredients, and the texture was amazing. I loved the crunch of the ladyfingers and the creamy filling. This is def
Ishika Thapa
[email protected]This pumpkin tiramisu was a hit at my Thanksgiving dinner! It was light and fluffy, with just the right amount of sweetness. The pumpkin flavor was subtle but noticeable, and it paired perfectly with the coffee and mascarpone. I will definitely be ma