- 12
- 30 mins
- 35 mins
Ingredients
- PUMPKIN MIXTURE:
- 1 cup water
- 1 cup brewed coffee
- 2/3 cup sugar
- 2/3 cup hazelnut liqueur
- 2 cartons (8 ounces each) mascarpone cheese
- 3/4 cup canned pumpkin
- 5 tablespoons sugar, divided
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1-1/4 cups heavy whipping cream
- ASSEMBLY:
- 54 crisp ladyfinger cookies (about 16 ounces)
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
Preparation
Step 1
In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.
Yield: 12 servings.
Test Kitchen Tips
Use a gentle touch when working with mascarpone cheese. It has a tendency to separate and become granular when overworked.
Get ready for your closeup! For a gorgeous finish, sift the cinnamon and sugar mixture over the tiramisu.
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies.
Originally published as Spiced Pumpkin Tiramisu in Taste of Home
December 2014, p56