Pumpkin Praline Tiramisu
This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.
- PRALINE DUST:
- 1 cup granulated sugar (250 mL)
- 4 strips citrus peel
- 3 tablespoons triple sec (45 mL)
- 6 egg yolks
- 1 1/2 cups mascarpone cheese, softened (375 mL)
- 1/2 cup canned pumpkin purée (125 mL)
- 1/4 teaspoon cinnamon (1 mL)
- 1/4 teaspoon ground ginger (1 mL)
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 1/2 cups whipping cream, (35%) (375 mL)
- 36 ladyfinger cookies
- 1/3 cup pecans or blanched almonds, toasted and chopped (75 mL)
- 1/3 cup granulated sugar (75 mL)
Preparation time 40mins
Cooking time 780mins
Adapted from canadianliving.com
In saucepan, combine 1/2 cup of the sugar with 1/2 cup water. Add peel and bring to boil over medium heat, stirring until sugar is dissolved; boil for 1 minute. Let stand for 1 hour. Stir in triple sec. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
In large heatproof bowl, whisk egg yolks with remaining sugar. Place bowl over saucepan of simmering water; cook, whisking, until thickened, about 5 minutes.
In large bowl, stir together mascarpone cheese, pumpkin purée, cinnamon, ginger, cloves and nutmeg; whisk in egg mixture. Whip cream; gently fold into pumpkin mixture.
Quickly dip both sides of each ladyfinger in cooled triple sec mixture; arrange half in 13- x 9-inch (3 L) baking dish. Spread with half of the pumpkin mixture. Repeat layers once. Cover and refrigerate for 12 hours or for up to 24 hours.
Praline Dust: Meanwhile, spread pecans on parchment paper–lined baking sheet. In heavy saucepan, stir sugar with 2 tablespoons water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 8 minutes. Pour over pecans, scraping pan with spatula; let cool until hardened, about 40 minutes. (Make-ahead: Cover with plastic wrap; store in cool dry place for up to 24 hours.)
Break praline into chunks; pulse in food processor until in coarse crumbs. Sprinkle over tiramisu before serving.