Pumpkin Gingersnap Tiramisu

I was on the fence with this dessert when I first tried it and I still am. I liked the custard part, but, I think the gingersnap cookies may have thrown off the flavor a bit, but, if you are a gingersnap cookie and pumpkin fan than this is the dessert for you. If you want more of a traditional tiramisu with a pumpkin flavor, check out the pumpkin tiramisu I posted last year.

After making the pumpkin custard I layered gingersnaps in a single layer in the bottom of a 9 x 13 baking dish. I then brushed them with apple brandy that I warmed with sugar and finally I spread a third of the custard over the cookie.

I repeated this layering two more times….

And on the final layer of custard I topped it with crushed gingersnap cookies.

I then covered the dish with wax and aluminum paper and refrigerated it overnight and before slicing it the next day I topped it with more crushed gingersnap cookies.

A few things I should mention. I slightly modified this recipe from the original by omitting gelatin in the custard and refrigerated my tiramisu as opposed to putting it in the freezer. I am sure that the gelatin would have resulted in cleaner slices, but, I just didn’t like the texture I was imagining that would result from the gelatin. And, the reason why I didn’t freeze it is that the directions said to let the tiramisu thaw for 6 hours before slicing. It just didn’t make sense to let it thaw for so long after freezing it to cut it.

 

Pumpkin Gingersnap Tiramisu

Ingredients:

6 large egg yolks

1/4 cup plus 2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups plus 1 tablespoon sugar

1 quart whole milk

1 15-oz. can pumpkin puree

1 tablespoon pure vanilla extract

3/4 teaspoon cinnamon

1 pound (2 cups) mascarpone

3 tablespoons apple brandy

1 1/4 pounds gingersnaps, 1/4 pound finely crushed

 

Directions:

In a large bowl, whisk the yolks, cornstarch, salt, and 1 1/2 cups of the sugar together until the sugar is moistened.

In a large saucepan, heat the milk until it just begins to steam. Whisk 1 cup of the milk into the egg mixture to temper the eggs. Pour the mixture into the milk in the saucepan and cook over medium heat, whisking constantly until boiling and thick, about 5 minutes. Then whisk in the pumpkin puree and cook, whisking for an additional minute. Remove from the heat and whisk in the vanilla extract and cinnamon and finally whisk in the mascarpone.

In a small microwave safe bowl, microwave the brandy and 1 tablespoon of sugar at high power for 10 seconds. Just until the sugar is dissolved.

Arrange one-third of the gingersnaps in a single layer in the bottom of a 9 x 13 inch baking dish. Lightly brush the cookies with some of the apple brandy and then spread a third of the pumpkin custard over the cookies. Repeat this layering two more times and then top the final layer of custard with half of the crushed gingersnaps. Cover the dish with wax paper and aluminum paper and place in the refrigerator overnight.

Before slicing sprinkle with the remaining crushed gingersnaps.

Recipe modified from Food & Wine

Pumpkin Tiramisu

So, here’s one of those pumpkin recipes I wanted to try that I mentioned in my Pumpkin Bread post… A Pumpkin Tiramisu. About a month or so ago I started thinking about different Pumpkin desserts, not just the typical pie or loaf bread or a variation of them but something more outside the box. Hence the Pumpkin Tiramisu. You may not think it’s not too out of the box, but, how many times have you gone to a restaurant or bakery and they had a different type of tiramisu?

I began by making a pumpkin mousse. In a large bowl I whisked together the pumpkin puree along with brown sugar, ground ginger, cinnamon & nutmeg, salt and sugar. Once that was well combined I added in mascarpone cheese and heavy cream and beat it with my hand mixer on medium speed until soft peaks formed. I must say, this pumpkin mousse is delicious on its own. I actually had some leftover after assembling the tiramisu and it’s the perfect fall dessert with not as much guilt.

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Next, it was time to assemble. Prior to making the mousse I brewed coffee (I really didn’t brew it, I just made instant – I’m not a coffee drinker) and whisked in sugar and a few tablespoons of Kahlua. After letting it cool, I soaked ladyfinger cookies in it for a few seconds and arranged them on the bottom of an 8×8 baking dish. I then spread the mousse over the cookies and repeated these two steps one more time.

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And voila… I covered it with wax paper and aluminum foil and refrigerated it overnight.

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The following day I shaved chocolate over it and enjoyed it!

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Pumpkin Tiramisu

Ingredients:

15-ounce can pumpkin puree

1/2 cup light brown sugar

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1/2 cup plus 2 tablespoons granulated sugar

1 1/2 cups mascarpone chees

1 1/2 cups heavy cream

2 cups brewed coffee, cooled

2 tablespoons Kahlua*

2 7-ounce packages (about 20) dry ladyfingers

Chocolate shavings, for garnish

*Optional

Directions:

In a large bowl whisk together the pumpkin puree with the brown sugar, ginger, cinnamon, nutmeg, salt and 1/2 cup of the granulated sugar. Add the mascarpone cheese and the heavy cream. With an electric mixer, beat the mixture on medium speed until soft peaks form. Be sure not to overbeat.

In a medium bowl combine the coffee, 2 tablespoons of sugar and the Kahlua and whisk together until the sugar dissolves. Dip half the ladyfingers in the coffee mixture and arrange them on the bottom of an 8×8 baking dish. Spread a generous amount of the pumpkin mousse over the ladyfingers. Repeat these two steps cover and refrigerate overnight. You will have some mousse leftover.

Prior to serving garnish the tiramisu with the chocolate shavings.

This recipe was slightly modified from Food & Wine