Tuesday, October 20, 2015

Fall Tiramisu



We had homemade Tiramisu when we were in France during the summer.  Here's a great variation for a Pumpkin Pie flavored Tiramisu.
I make a Pumpkin Mousse during the Holidays and it can also be used as the filling. I posted it at the end of this recipe. It does not contain Alcohol.

Fulton's Harvest Pumpkin Pie Cream Liqueur






Here's what you'll need:
1 - 9" or 10" Springform Pan brushed with softened butter and dusted with
Confectioner's Sugar.
Tap the pan to release any excess Sugar.

2 C Heavy Cream
1/2 C Granulated Sugar
8 oz. Mascarpone Cheese, room temperature
1 - (15oz.) can of Pure Pumpkin
1 tsp Pumpkin Pie Spice
8oz. cup of Strong Coffee. (I use Medaglia d'Oro Instant Espresso Coffee.) 
1/2 C Fulton's Harvest Pumpkin Pie Cream Liqueur
2 - 7oz. packages of Lady Fingers + additional, just uncase!
6 - 8 Gingersnap Cookies, crumbled.

In a Stand Mixer with a Whisk attachment:
Heavy Cream
Sugar
Beat to Stiff Peaks.
Transfer to a bowl and set aside.

Change the Whisk attachment to a Paddle attachment without cleaning the bowl of the Stand Mixer.

Add:
Cheese
Beat until creamy smooth.

Add:
Pumpkin
Pumpkin Pie Spice
Beat just until incorporated.

Fold in by hand:
1/2 of the Whipped Cream

In a small shallow bowl:
Coffee
Pumpkin Liqueur
Whisk well.

Cut the Lady Fingers in half.  
Dip each one on the Coffee.
Line the inside of the pan, standing them up with the cut side down.
Dip additional Lady Fingers in the Coffee and line the bottom of the pan.
Spread half of the Pumpkin Filling over the bottom Lady Fingers.
Add an additional layer of Lady Fingers.
Spread remaining Pumpkin Filling over the second layer.
Spread evenly with remaining Whipped ream.

Sprinkle the entire top with Gingersnap Crumbles.
Cover with Plastic Wrap.
Refrigerate overnight.

Un mold and transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen! 



Pumpkin Mousse:

1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla

Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely

Whip remaining cream and vanilla
Fold into the pumpkin mixture
Refrigerate until served or used in another recipe.

Enjoy!
Peace in the Kitchen!

No comments:

Post a Comment