Monday, December 05, 2016

Pumpkin Tiramisu

Most years for Thanksgiving, we pick a theme. Since the meal is vegetarian, a theme can be more fun than having an obviously turkeyless spread. This year, Nathaniel requested Italian food. I had fun looking at traditional fall ingredients as used in Italian dishes. The final menu was pretty simple - Limoncello mixed drink, Tuscan-style roasted carrots, mushroom and radicchio lasagna, and pumpkin tiramisu for dessert.

There are several recipes floating around for pumpkin tiramisu. Some use gingersnaps. One used gelatin which is not typically in traditional tiramisu (and is not vegetarian!) I went with one that seemed like it just added pumpkin to the traditional mascarpone and used the Italian cookie amaretti as part of the crunchy parts. It comes from a company that makes ladyfingers, so I followed the recipe exactly.

Pumpkin Tiramisu

  • 1 1/2 cups whipping cream
  • 1 1/2 cups sugar
  • 1 (8-ounce) container mascarpone cheese
  • 1 (15-ounce) can pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup amaretto
  • About 25 ladyfingers
  • 6 ounces amaretti cookies, crumbled
  1. Beat cream and sugar until stiff peaks form. Combine with mascarpone, pumpkin and spices and beat until smooth.
  2. In a small, shallow dish, pour amaretto. Dip each ladyfinger before arranging along the bottom of a 13- by 9-inch baking dish, overlapping to fit. Spread one-third of filling atop ladyfingers, evenly sprinkle with one-third amaretti cookies and repeat for two more layers.
  3. Smooth top of dessert and wrap tightly in plastic and foil. Refrigerate. Best when chilled overnight.

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