Its that time of year when as I said previously its all about Pumpkin!
Pity that here in South Florida we don’t get to enjoy the the color changing leaves, or the dropping in temperature, but we can still enjoy the flavors that come with the season!
So Pumpkin Tiramisu it is!
I followed the standard Tiramisu recipe and added a pumpkin twist to it.
- 6 eggs
- 1 cup granulated sugar
- 4 x 8oz mascarpone containers
- 1/2 can of pumpkin
- 4 cups boiling water
- 3/4 cup brown sugar
- 1/2 cup instant espresso powder
- 2 tablespoons cocoa powder
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin vodka
2 (14-ounce) packs of ladyfingers
3/4 cup finely grated chocolate
In a metal bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have kind of tripled in size about 6 minutes.
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer with the whisk and beat on a medium speed for about 5 minutes, make sure the bowl is not hot anymore. Add the mascarpone and mix until combined. Refrigerate 1 hour.
Mix the boiling water, brown sugar, espresso powder, cocoa powder, pumpkin spice and pumpkin vodka. Stir until everything has dissolved. Let cool.
Equally divide the cream that is in the fridge into 3 bowls, then get one of the bowls an add the 1/2 an of pumpkin.
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times using the pumpkin mixture for the 2nd layer and finish with a layer of mascarpone.
Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice.
Decorate with some grated chocolate and a dusting of pumpkin spice.