Spiced pumpkin Tiramisu

By ctozzi

Ingredients

• 1 10 3/4-ounce loaf frozen pound cake, thawed
• 2 tablespoons Frangelico (hazelnut liqueur)
• 2 cups whipping cream
• 1 8-ounce carton mascarpone cheese
• 1/2 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon orange extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground mace or ground nutmeg
• 1 1/2 cups powdered sugar
• Grated whole nutmeg or ground cinnamon

Preparation

Step 1

Cut pound cake into sixteen 1/2-inch-thick slices. Arrange half of the slices in the bottom of a 2-quart square baking dish. Brush cake slices with 1 tablespoon of the Frangelico. Set aside.

In a large bowl, beat whipping cream with an electric - on medium speed until soft peaks form (tips curl). Set aside.

In another large bowl, combine mascarpone cheese, pumpkin, the 1 teaspoon cinnamon, the orange extract, ginger, and mace. Beat on medium speed until combined. Fold in half of whipped cream.

Spread half of the pumpkin mixture over cake layer in dish. Top with the remaining cake slices; brush cake slices with remaining Frangelico. Spread the remaining pumpkin mixture and the remaining whipped cream over layers in dish (dish will be very full). Cover and chill for 4 to 24 hours.

To serve, sprinkle with grated nutmeg. Makes 8 servings.

Nutritional facts/serving: 583 cal., 43 g fat, 9 9 pro.
ULTIMATE ITALIAN/ Oct 2009 pg 135