Friday, October 25, 2013

Foodie Fridays: Pumpkin Tiramisu

It is truly amazing what you can find on the internet.  When searching for pumpkin desserts, I found so many that I will never be able to try them all!  One recipe that I do plan to try is for Pumpkin Tiramisu.  This version of the popular dessert does not technically fit the usual translation of the name, as there is no coffee to provide the implied "pick-me-up".  If you really want to get picky I suppose coffee could be added to the syrup.  I for one am perfectly happy to do without that addition as I do not like the taste of coffee, and the flavors that are included in the dessert sound wonderful on their own.  I plan to serve this one on Halloween, when the thrills and chills of the holiday should be more than enough to keep me awake!

Pumpkin Tiramisu

1/4 C. maple syrup
1 T. bourbon or rum (I used dark rum)
3/4 C. pumpkin purée (about half of a 15-oz. can)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1 C. heavy cream, divided
1/4 C. sugar
4 oz. mascarpone cheese, softened
1 T. confectioner's sugar
1 pkg. (3 oz.) soft ladyfingers, split
Nutmeg for sprinkling on top (optional)

Line a 9x5x3-inch loaf pan with plastic wrap.  Combine the maple syrup and bourbon in a small bowl.

In a separate bowl stir together the pumpkin, spices, and salt.  In yet another bowl, whip together 1/2 C. heavy cream with the 1/4 C. sugar until soft peaks form.  Fold into the pumpkin mixture.

Combine the mascarpone with the confectioner's sugar.  Gradually beat in the rest of the cream until just thickened (do not overbeat).

To assemble, arrange half of the split ladyfingers in a single layer in the bottom of the prepared pan.  Drizzle evenly with half of the syrup.  Top with half of the pumpkin filling, spreading evenly.  Arrange the rest of the ladyfingers in a single layer over the filling.  Drizzle with the remaining syrup and top with the remaining filling.  Spoon the mascarpone topping over the filling.  Using the back of a spoon, carefully spread the topping evenly over the filling.  Cover and chill for 8-24 hours.

Use the plastic wrap to lift the tiramisu out of the pan.  Place the tiramisu on a serving platter.  Sprinkle with nutmeg.  Carefully cut crosswise into slices to serve.  Serves 6.

Update: This dessert is incredible!  To quote my husband: "The recipe is a keeper.  It tastes like pumpkin pie -- only better!"  Since my hubby loves pumpkin pie, this is high praise indeed!  I think it was the rum-infused maple syrup that really enhanced the flavor to the utmost.  We may just have pumpkin tiramisu instead of pie for Thanksgiving!

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