Pumpkin Tiramisu
By Kristan Raines
Pumpkin Tiramisu
By Kristan Raines
Yield/Serves:
8-10 people
Ingredients:
1 cup strongly brewed coffee
2 tbs marsala wine
4 large egg yolks
½ cup granulated sugar
3 tbs marsala wine
8 oz mascarpone cheese, room temperature
¾ cup pumpkin puree
1 cup heavy whipping cream, well chilled
1 ½ tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
1, 7 oz package of ladyfingers
Unsweetened cocoa powder, for dusting
1 cup strongly brewed coffee
2 tbs marsala wine
4 large egg yolks
½ cup granulated sugar
3 tbs marsala wine
8 oz mascarpone cheese, room temperature
¾ cup pumpkin puree
1 cup heavy whipping cream, well chilled
1 ½ tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
1, 7 oz package of ladyfingers
Unsweetened cocoa powder, for dusting
Procedure
In a small bowl combine the coffee and 2 tbs of the marsala wine and mix together. Set aside.
To a large heatproof bowl, whisk the yolks, sugar, and marsala wine together until smooth. Place the bowl over a large pot filled with simmering water, making sure not to let the bowl touch the water.
Whisk the yolk mixture continuously by hand or with an electric beater until it doubles in volume and becomes thick enough that ribbons are created when whisk is lifted, about 10-12 minutes. Immediately remove from heat and set aside to cool for 15 minutes, or until room temperature.
Once the yolk mixture has cooled, add the pumpkin puree, mascarpone cheese, vanilla, and spices and whisk together until just combined. Do not over mix. Set aside.
To a large bowl add the heavy cream and whisk using a hand mixer until stiff peaks form.
With a spatula, mix a small amount of the whipped cream until smooth into the pumpkin base. Once incorporated, gently fold in the remaining whipped cream.
Quickly dip both sides of each of the ladyfingers into the coffee mixture and arrange them on along the bottom of a 2.5 qt pan.
Cover the ladyfingers with ½ of the pumpkin filling and sift a light layer of cocoa powder over the top. Repeat this step 1 more time, again topping the final layer of pumpkin filling with cocoa powder.
Wrap with plastic and let chill in the refrigerator for at least 6-8 hours but preferably overnight. If desired, garnish with a light dusting of cocoa powder before serving.
In a small bowl combine the coffee and 2 tbs of the marsala wine and mix together. Set aside.
To a large heatproof bowl, whisk the yolks, sugar, and marsala wine together until smooth. Place the bowl over a large pot filled with simmering water, making sure not to let the bowl touch the water.
Whisk the yolk mixture continuously by hand or with an electric beater until it doubles in volume and becomes thick enough that ribbons are created when whisk is lifted, about 10-12 minutes. Immediately remove from heat and set aside to cool for 15 minutes, or until room temperature.
Once the yolk mixture has cooled, add the pumpkin puree, mascarpone cheese, vanilla, and spices and whisk together until just combined. Do not over mix. Set aside.
To a large bowl add the heavy cream and whisk using a hand mixer until stiff peaks form.
With a spatula, mix a small amount of the whipped cream until smooth into the pumpkin base. Once incorporated, gently fold in the remaining whipped cream.
Quickly dip both sides of each of the ladyfingers into the coffee mixture and arrange them on along the bottom of a 2.5 qt pan.
Cover the ladyfingers with ½ of the pumpkin filling and sift a light layer of cocoa powder over the top. Repeat this step 1 more time, again topping the final layer of pumpkin filling with cocoa powder.
Wrap with plastic and let chill in the refrigerator for at least 6-8 hours but preferably overnight. If desired, garnish with a light dusting of cocoa powder before serving.