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| Pumpkin Tiramisu |
"This is a twist on the traditional tiramisu, made with pumpkin puree and spices and served in a trifle bowl. Place a light dusting of cinnamon on top just before serving/presenting."
Ingredients :
- 1 pint heavy whipping cream
- 1/8 teaspoon cream of tartar (optional)
- 2 (8 ounce) containers mascarpone cheese
- 3 cups confectioners' sugar
- 1 (29 ounce) can pumpkin puree
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 cup brewed coffee, cooled
- 1 tablespoon rum, or more to taste
- 36 ladyfingers
Instructions :
| Prep : 30M | Cook : 20M | Ready in : 3H30M |
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- Beat cream and cream of tartar in a bowl with an electric mixer until soft peaks form.
- Beat mascarpone cheese in a separate bowl using an electric mixer on low speed; slowly beat in confectioners' sugar until fully incorporated. Add pumpkin puree, cinnamon, ginger, nutmeg, and cloves; beat until well combined. Fold whipped cream into pumpkin mixture.
- Mix coffee and rum together in a bowl. Briefly dip each ladyfinger into coffee mixture. Arrange a layer of dipped ladyfingers in the bottom of a trifle bowl or serving dish. Cover layer with about 1/3 of the pumpkin mixture. Continue layering ladyfingers and pumpkin mixture.
- Cover dish with plastic wrap and refrigerate until set, 3 hours to overnight.
Notes :
- Feel free to add/subtract and make this your own! I found a few recipes on-line for a pumpkin tiramisu and I made these changes to suit my personal tastes and needs. Hope you like it!
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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