Pumpkin Tiramisu

Pumpkin Tiramisu Cake

If at first you don’t succeed you must try again. That’s what’s been happening with some of the cakes I have been posting as of late. I have been trying to come up with recipes myself as opposed to relying on Google to give me a nice list of whatever idea pops into my head. On my first try it’s sometimes a complete fail, a great flavor but horrible texture or a so-so flavor and the right texture. And let’s be honest, if you can’t get the flavor and texture to be just right the cake is just not good to eat. That’s what happened with the first pumpkin cake I made for today’s Pumpkin Tiramisu Cake. I used an entire can of pumpkin puree for the cake and the end result was a cake that had an odd indentation around it, but tasted good. I had a feeling that it was the result of too much liquid (i.e. wet ingredients) in the cake and my suspicions were correct. I ended up tweaking the recipe a bit and ended up with a cake that had smooth edges and a much more cake-like consistency.

So, what makes this a tiramisu cake? Well, if you are thinking ladyfingers you won’t be finding any on this cake. It’s more about the flavor. The filling is basically the same filling that is used in your typical tiramisu… A custard that is mixed with mascarpone cheese and homemade whipped cream. To get that coffee flavor, each cake layer is brushed with a coffee and Kahlua mixture. And to top it off, the cake is covered in a Mascarpone Kahlua Frosting (YUM!). I had some leftover frosting after finishing the cake and I may have enjoyed a spoonful or two of it. It’s not sweet at all and the Kahlua gives it a very light coffee flavor. And finally, the cake is dusted with unsweetened cocoa powder to get that finishing look of Tiramisu.

The end result, a pumpkin cake that is perfectly complemented by the traditional flavors of Tiramisu.

If you are looking for a more traditional Tiramisu with the flavors of pumpkin instead, check out the recipe below from a few years ago.

Pumpkin Tiramisu

Pumpkin Tiramisu Cake

Servings: 12-14
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For the Pumpkin Cake:

1 15.25oz box of yellow cake mix (I used Duncan Hines)

1/2 tablespoon pumpkin pie spice

1 cup pumpkin puree

1 teaspoon vanilla extract

3 large eggs

1/2 cup milk

For the Tiramisu Filling:

3 egg yolks

1/3 cup + 1 tbsp sugar

1/3 cup whole milk

1/2 cup mascarpone cheese

1/2 cup heavy cream

1/2 teaspoon vanilla extract

For the coffee soak:

1/4 cup coffee

2 tablespoon Kahlua

For the Mascarpone Kahlua Frosting:

1 1lb. mascarpone cheese

2 cups heavy cream

2 cups Confectioners’ sugar

2 tablespoons Kahlua

1 teaspoon vanilla extract

Unsweetened cocoa powder, to dust on top of the cake

Directions:

For the cake:

Preheat the oven to 350 F. Spray 2 8-inch round cake pans with baking spray.

In a large bowl whisk together the cake mix and pumpkin pie spice. Add in the pumpkin puree, vanilla extract, eggs and milk. Beat with a hand mixer on low speed for 30 seconds and then increase the speed to medium and beat until just combined.

Divide the batter among the prepared pans and bake in the preheated oven for 24-28 minutes, or until a cake tester inserted in the center comes out clean.

Let the cakes cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

For the filling:

In a small saucepan, over medium heat, whisk together the egg yolks and sugar until blended. Whisk in the milk and stir constantly until it boils. Allow the mixture to boil for 1 minute. Remove from heat and transfer to a container and cool to room temperature. Place a piece of plastic wrap directly on the surface and then cover tightly and refrigerate for at least 1 hour.

Beat the heavy cream and vanilla together until stiff peaks form.

Beat the mascarpone cheese and chilled egg yolk mixture together until blended. Fold the whipped cream mixture in until no streaks remain. Refrigerate until ready to use.

For the frosting:

Add the mascarpone cheese, heavy cream, Confectioners’ sugar, Kahlua and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low and beat for 30 seconds to 1 minute to allow the ingredients to come together. Gradually increase the speed of the mixer to medium high and continue to beat until the frosting is light and fluffy. At first there may seem like there is too much heavy cream but as you continue to beat it, the heavy cream will be incorporated, and the frosting will become light and fluffy.

To assemble:

If necessary, level the cake layers. In a small bowl whisk together the Kahlua and coffee and brush it on the top of both cake layers.

Place the bottom cake layer on a cake board or serving platter. Transfer about a cup of frosting to a piping bag and pipe a dam around this bottom layer and then fill with the tiramisu filling. Place the second cake layer on top and then crumb coat the cake. Refrigerate for 30 minutes and then finish frosting the cake with the remaining frosting. You should have enough frosting to pipe decorative dollops on top of the cake. Finish the cake by dusting the top with cocoa powder using a fine mesh sieve.

Refrigerate until ready to serve.

Recipe first appeared on Bead Yarn & Spatula.

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

Servings: 12
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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

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.

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.

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

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

Pumpkin Tiramisu

Servings: 9
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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