Pumpkin Tiramisu
Thanksgiving is just around the corner and pumpkin is on my mind. Besides the traditional pie, I wanted to venture out and try something different
Thanksgiving is just around the corner and pumpkin is on my mind. Besides the traditional pie, I wanted to venture out and try something different
- 2 cups heavy cream (2 cups heavy cream)
- 8 ounces mascarpone (8 ounces mascarpone)
- 1 cup pumpkin puree (1 cup pumpkin puree)
- .50 cup turbinado sugar (1/2 cup turbinado sugar)
- 4 tablespoons turbinado sugar (4 tablespoons turbinado sugar)
- 1.5 cup espresso coffee (1 1/2 cup espresso coffee)
- 7 ounces savoiardi cookies (7 ounces savoiardi cookies)
- 2 ounces white chocolate (2 ounces white chocolate shaved)
- 1 teaspoon pumpkin pie spice (1 teaspoon pumpkin pie spice)
- 4 teaspoons cinnamon (4 teaspoon cinnamon)
- 2 teaspoons ground ginger (2 teaspoons ground ginger)
- .5 teaspoon nutmeg (1/2 teaspoon nutmeg)
- 1 teaspoon ground clove (1 teaspoon ground clove)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 people (80g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients : 2 cups heavy cream (2 cups heavy cream), 8 ounces mascarpone (8 ounces mascarpone), 1 cup pumpkin puree (1 cup pumpkin puree), .50 cup turbinado sugar (1/2 cup turbinado sugar), 4 tablespoons turbinado sugar (4 tablespoons turbinado sugar), 1.5 cup espresso coffee (1 1/2 cup espresso coffee), 7 ounces savoiardi cookies (7 ounces savoiardi cookies), 2 ounces white chocolate (2 ounces white chocolate shaved), 1 teaspoon pumpkin pie spice (1 teaspoon pumpkin pie spice), 4 teaspoons cinnamon (4 teaspoon cinnamon), 2 teaspoons ground ginger (2 teaspoons ground ginger), .5 teaspoon nutmeg (1/2 teaspoon nutmeg), 1 teaspoon ground clove (1 teaspoon ground clove)
The ingredient list alone will not tell you how aggressively high-fat dairy can seize if whipped past stiff peaks. Managing the moisture exchange between the dry ladyfingers and the liquid espresso determines whether the dessert holds its shape or turns into soup.
- Whip the heavy cream and mascarpone together until the mixture reaches a solid medium-stiff peak stage, exactly around 7 to 8 minutes of steady electric mixing.
- Dip the savoiardi cookies into the cooled espresso for no longer than 2 seconds per side; soaking them longer causes complete structural collapse.
- Chill the assembled dessert in a refrigerator set to 38 degrees Fahrenheit for a minimum of 4 hours to let the starches hydrate fully.
- Grate the white chocolate using a microplane rather than a box grater to achieve fine shavings that distribute evenly across the surface.
- Store leftovers in an airtight container for up to 48 hours before the dairy begins to weep excessive moisture into the cookies.
Pairing this chilled dessert with a tart citrus salad cuts through the dense richness of the mascarpone and pumpkin puree. Acidic fruit provides a necessary contrast to the heavy spices and sweet cream.
