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.

Photo by Mara M.
Adapted from canadianliving.com

PREP TIME

40

minutes

TOTAL TIME

780

minutes

SERVINGS

12

servings

PREP TIME

40

minutes

TOTAL TIME

780

minutes

SERVINGS

12

servings

Adapted from canadianliving.com

Ingredients

  • 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

  • PRALINE DUST:

  • 1/3

    cup pecans or blanched almonds, toasted and chopped (75 mL)

  • 1/3

    cup granulated sugar (75 mL)

Directions

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.

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