Pumpkin Tiramisu

By Texaschef11

Ingredients

• For the pumpkin pastry cream
• ¾ cup whole milk
• 2 tablespoons cornstarch
• 4 tablespoons maple syrup*, divided
• 2 egg yolks
• 1 tablespoon dark brown sugar
• 1 cup pumpkin puree
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground clove
• 1/8 teaspoon salt
• For the bourbon zabaglione
• 2 egg yolks
• 2 tablespoons dark brown sugar
• 2 tablespoons maple syrup
• ¼ cup bourbon
• For the spiced maple-bourbon syrup
• 2/3 cup water
• 2 tablespoons maple syrup
• 1 1/8 ” coins ginger
• 2 whole cloves
• ½ stick of cinnamon
• ¼ cup bourbon
• To assemble
• ¼ cup heavy cream
• 8 oz mascarpone, room temperature
• 24 savoiardi (ladyfingers), available at Italian groceries

Preparation

Step 1

Make the pumpkin pastry cream
Combine the milk, cornstarch, and 2 tablespoons of maple syrup in a 2-quart saucepan set over medium heat and bring to a simmer. In the meantime, whisk the yolks and 1 tablespoon dark brown sugar in a small bowl and set aside.

Slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking continuously. Transfer the egg yolk mixture to the pot and cook over medium-low heat until thick and custard-like, about 5 minutes. Remove the pot from the heat and stir in the remaining ingredients. Transfer to a bowl and refrigerate for at least 1 hour.

Make the zabaglione
Add all ingredients to a metal bowl and beat well to combine (use a hand mixer). Set the bowl over a double boiler and whip continuously until thick and custard-like, about 6 minutes. Let the mixture cool slightly, then transfer to a bowl and refrigerate at least 1 hour.

Make the syrup
Bring all ingredients except for bourbon to a boil in a small saucepan. Simmer for 5 minutes. Remove pot from heat, add bourbon, set aside until cool, then strain.

Assemble
Whip the cream until it holds stiff peaks, then fold it into the mascarpone. In a separate bowl, gently fold together the pastry cream and zabaglione, then fold in the mascarpone mixture.

Put the syrup in a shallow, wide bowl. Quickly dip each side of 1 ladyfinger in the syrup, then place in a deep 8x8 dish. Repeat with 5 more savoiardi. Evenly spread ¼ of the pumpkin mixture on top and smooth out. Make 3 more layers, using 6 savoiardi and ¼ of the pumpkin mixture for each layer. Cover well with plastic wrap and refrigerate overnight and up to 4 days. [You can’t serve this immediately – the savoiardi are crisp and need a good amount of time to soak up the liquid from the filling so that they become soft and sponge-like.]