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

Tiramisu Pudding Cakes

Okay, to be truthful these are more like Espresso Pudding Cakes. I only say that because you don’t get the traditional flavor of tiramisu from them. Yes, you have the cocoa powder and the espresso, but, you don’t have the mascarpone. It’s all good though, they are delicious nonetheless.

I began by making the batter for the cake portion. In a microwave safe bowl I combined a stick of unsalted butter (which I cut into small pieces) with whole milk. I microwaved it in 30-second intervals until the butter had melted. I then added in sugar, vanilla extract and salt and whisked until the batter was smooth. I then added in flour and baking powder and continued whisking until the batter was smooth once again. Next, I divided the batter among 6 ramekins that I lightly sprayed with cooking spray and placed on a baking sheet. It came out to about 1/2 cup of batter for each ramekin.

I then topped the cake batter with a mixture of sugar, brown sugar, cocoa powder and espresso powder. It seems like a lot, but trust me you want to use all of the mixture up.

And finally, I poured about 3 tablespoons of hot water (I used boiled water as opposed to hot tap water) into each ramekin.

I baked the cakes in a 350 F preheated oven for about 25 minutes; until a cake tester inserted in the middle came out clean. Once out of the oven I brushed each cake with Kahlua and then sprinkled them with confectioners’ sugar and cocoa power.

After letting them rest for about 30 minutes it was time to try one. As you will see the “pudding” settles to the bottom while baking and you get a nice amount of it with each spoonful.

Tiramisu Pudding Cakes

Ingredients:

1 stick unsalted butter, cut into small pieces

1/2 cup whole milk

1 cup sugar

1 tablespoon pure vanilla extract

1/4 teaspoon salt

1 1/4 cups flour

2 teaspoons baking powder

1/4 cup light brown sugar

2 tablespoons unsweetened cocoa powder, plus more for dusting

1 tablespoons instant espresso powder

1 1/4 cups hot water

2 tablespoons coffee liqueur or dark rum (optional)

Confectioners’ sugar, for dusting

Directions:

Preheat the oven to 350 F. Lightly butter each ramekin and place on a baking sheet.

Put the butter and milk in medium microwave-safe bowl and microwave in 30-second intervals until the butter has melted. Add 1/2 cup sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and continue whisking until smooth. Divide among the ramekins.

Combine the remaining 1/2 cup sugar, along with the brown sugar, cocoa powder and espresso powder in small bowl and sprinkle over the batter. Pour the hot water – about 3 tablespoons per ramekin – over the batter. Do not stir.

Bake until a cake tester comes out clean from the center – about 25-30 minutes. Remove from the oven and brush the tops with the liqueur or rum and then lightly dust with cocoa powder and confectioners’ sugar. Let stand 30 minutes before serving.

If you would prefer, you can also make one large pudding cake by using a 2-quart baking dish. The directions and cooking time would be the same.

Recipe from Food Network

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

White Chocolate Blackberry Tiramisu

Out of all the desserts I’ve made I think Tiramisu has been my favorite. In all honesty though, it’s always been one of my favorite desserts. Today, I’m bringing you a twist on the classic Tiramisu, a White Chocolate Blackberry Tiramisu. And now is the perfect time to make it with berries, including blackberries, being in-season.

To begin I soaked ladyfingers in a mixture of orange juice and blackberry liqueur and arranged them in a 11×7 inch baking dish. Don’t let the ladyfingers soak up too much of the liquid, you don’t want them to become mushy.

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Next, I melted white chocolate in a double boiler. I don’t own an actual double boiler, so, I created my own by simmering water in a pot and then placing a heat-proof bowl over the water without touching it. Once the chocolate had melted I let it cool slightly and in another bowl I beat cream cheese, vanilla extract and confectioners’ sugar until creamy. I then stirred in the melted white chocolate. In another bowl, I beat heavy whipping cream until stiff peaks formed and took 1 cup of the whipped cream and folded it into the cream cheese mixture. And finally, I spread half of this mixture over the ladyfingers.

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On top of the cream cheese mixture I laid an even layer of fresh blackberries which I pressed lightly into the cream cheese. I then dipped the remaining ladyfingers into the orange juice / liqueur mixture and placed them on top of the blackberries.

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With the remaining cream cheese mixture I added in more confectioners’ sugar and then folded in the remaining whipped cream and spread this over the second layer of ladyfingers. To top it off, I melted a few tablespoons of blackberry preserves and combined it with a tablespoon of the blackberry liqueur and then drizzled it over the tiramisu and then topped it with some fresh blackberries.

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And after chilling for a few hours it was time to dive in…

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And it was delish… Sweet, but just sweet enough!

 

White Chocolate Blackberry Tiramisu

Ingredients:

2/3 cup orange juice

1 tbsp. blackberry liqueur

24 ladyfingers

6oz. white chocolate, chopped*

8oz. brick cream cheese, softened

1 tsp. vanilla extract

3/4 cup Confectioners’ sugar, divided use

1 1/2 cups whipping cream

2 cups fresh blackberries, divided use

 Garnish

3 tbsp. melted blackberry preserves

1 tbsp. blackberry liqueur

*I used 3/4 cup of white chocolate chips

Directions:

Combine orange juice and liqueur in a shallow bowl. Dip half of the ladyfingers in the orange juice mixture – a quick dip will suffice – and line the bottom of an 11×7 inch baking dish.

Melt the white chocolate in a double boiler. If you don’t have a double boiler you can create one yourself by simmering water in a pot and placing a heat-proof bowl over the water without allowing it to touch the water. Once melted let the chocolate cool for a few minutes.

In a large mixing bowl beat the cream cheese along with the vanilla extract and 1/4 cup of the Confectioners’ sugar until creamy. Stir in the melted chocolate and let the mixture cool for about 5 minutes.

In another bowl beat the whipping cream until stiff peaks form. Fold 1 cup of the whipped cream into the cream cheese mixture and spread half of it over the ladyfingers. Lay about 1 1/2 cups of the fresh blackberries over the cream cheese mixture, pressing down slightly.

Dip the remaining ladyfingers into the orange juice mixture and arrange them over the blackberries.

Add the remaining 1/2 cup of Confectioners’ sugar to the remaining cream cheese mixture, then fold in the remaining whipped cream. Spread this mixture over the second layer of ladyfingers.

In a small bow mix together the melted preserves and liqueur and drizzle over the top of the tiramisu. And finally, top the entire thing with the remaining blackberries.

Chill 3-5 hours and Enjoy!

Recipe from Better Recipes.

Tiramisu

Tiramisu is one of my favorite desserts and I have tried making it quite a few times in the past and have always been unsuccessful. I think it was partly because I hadn’t honed in on my baking skills and whenever I would go to buy ladyfingers I could never find them. In case you were wondering, ladyfingers are an egg-based biscuit roughly shaped like a large finger. Well, this time I had the ladyfingers on hand after coming across them at the supermarket on sale and buying them in anticipation of making this dessert. I was determined to master this favorite dessert of time and not to toot my horn, but, I think it’s one of the best desserts I have ever made.

Before assembling the tiramisu I had some prep work to do. I began by whisking egg yolks and sugar in a saucepan until they were well blended. I then added in whole milk and cooked the mixture over medium heat until it began to boil. After removing it from the heat I let the mixture cool slightly and then covered and refrigerated it for an hour. After removing it from the refrigerator I blended in mascarpone cheese until it was smooth. In another bowl I beat whipped cream and vanilla extract until stiff peaks formed. And in a third bowl I combined room temperature coffee with Kahlua.

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Using an 8 x 11 inch dish I made the first layer of the tiramisu and then topped it with another. After arranging ladyfingers that I soaked in the coffee and Kahlua mixture I topped it with the mascarpone mixture…

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Then the whipped cream mixture…

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And finally dusted the top with unsweetened cocoa powder. I then covered it and refrigerated it overnight.

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And then the next day it was time to enjoy it and enjoy it I did! It was incredibly light and the ladyfingers while crisp beforehand absorbed the coffee/Kahlua perfectly as well as the mascarpone mixture that was directly spread on top of them. I have finally mastered one of my favorite desserts and will definitely be making it again sooner rather than later.

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Tiramisu

Ingredients:

6 egg yolks

3/4 cup granulated sugar

2/3 cup whole milk

1 1/4 cups heavy cream

1/2 teaspoon vanilla extract

1 pound mascarpone cheese

1 cup strong brewed coffee, at room temperature

1/4 cup Kahlua

2 (3 ounce) packages ladyfinger cookies (24 cookies)

unsweetened cocoa powder, for dusting

 

Directions:

In a medium saucepan whisk together the egg yolks and sugar until well combined. Whisk in the milk and cook over medium heat, stirring constantly until the mixture begins to boil. Boil for one minute then remove from the heat and cool slightly. Cover tightly and chill in the refrigerator for one hour. For best results transfer to a Tupperware with a tight fitted lid.

In a medium bowl combine the heavy cream and vanilla extract and beat until stiff peaks form.

After one hour remove the egg mixture from the refrigerator and beat in the mascarpone until the mixture is smooth.

In a small bowl, one large enough to lay the ladyfingers in, combine the coffee and Kahlua. Dip the ladyfingers in the mixture for a few seconds and then arrange them in an 8 x 11 inch dish. Spread half of the mascarpone mixture over the ladyfingers and then half of the whipped cream over that. Repeat the layers with the remaining lady fingers, mascarpone mixture and whipped cream. Dust the top of the cocoa powder then cover with a sheet of parchment paper and then aluminum foil and refrigerate overnight.

 

Recipe slightly modified from Allrecipes