Pumpkin Tiramisu by Joelene C - Musely
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Pumpkin Tiramisu

posted in Food & Drink
10/27/2013
  • ingredients
    1/4 cup pure maple syrup or maple-flavor syrup
    1 tablespoon bourbon
    1/2 15 ounce can (3/4 cup) pumpkin
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon salt
    1/2 cup whipping cream
    1/4 cup granulated sugar
    1/2 8 ounce container mascarpone cheese, soften

  • 1 tablespoon powdered sugar
    1/2 cup whipping cream
    1 3 ounce package ladyfingers, split
    Ground nutmeg or freshly grated nutmeg. directions
    1. Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.

  • 2. For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.

  • 3. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).

  • To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining

  • top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.

  • 5. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings.

  • Don't forget to like :)

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