Pumpkin Tiramisu

Pumpkin Tiramisu

I'll confess that I don't particularly like pumpkin pie but I really have a soft spot for pretty much anything else with pumpkin whether it's sweet or savory.  Pumpkin, called zucca in Italian is quite popular in Northern Italy and is commonly used in tortelloni (which could be described as tortellini on steroids). And of course classic tiramisù, made with eggs, is one of Italy's most popular desserts.  The marriage of the two makes for a heavenly dessert that looks very elegant but is quite simple to make.  This decadent recipe doesn't use eggs and is best if the tiramisu rests 12-24 hours before serving. (Serves 10-12). To print this recipe as a PDF, click here.

1 1/2 c. very strong coffee or espresso at room temperature (I use instant espresso)
1/4 c. amaretto liquor (if you don't have amaretto on hand, use Kahlua or rum)
1  14 oz. package of ladyfingers
1 1/2 c. chilled whipping cream
3/4 c. sugar
1  8 oz. container mascarpone cheese (at room temperature)
1  15 oz. can pumpkin
1/4 tsp. of each of the following - cloves, cinnamon & nutmeg
2 oz. ginger snap cookies, crushed

1)  In a small bowl, combine the coffee and amaretto.

2)  In the bowl of a mixer, begin at medium high speed and beat the whipping cream and sugar until thicker and then at high speed until peaks form and the mixture has a somewhat stiff consistency.  Add mascarpone, pumpkin and spices and beat just until smooth. 

3)  Quickly dip each ladyfinger in the coffee and amaretto mixture.  Closely and evenly lay them side-by-side on the bottom of a 9 x 13 glass baking dish. Don't let the ladyfingers sit too long in the liquid otherwise they will fall apart.

4)  Spread half of the cream filling over the ladyfingers and smooth.

5)  Repeat steps 3 & 4 - you'll now have two layers of ladyfingers and cream.

6)  Sprinkle crushed ginger snaps on top.  Cover with plastic wrap and refrigerate 12 - 24 hours.  Cut into squares and serve.