I think we can all agree that pumpkin pie is delicious, right? But sometimes it may not fit the situation. Pumpkin Pie at Thanksgiving? Heck yes. A pumpkin pie at New Years?? Yeah..maybe not. But I'm not quite ready to give up on my pumpkin flavors yet..so what about...(drumroll please).. Pumpkin Tiramisu?!? Consider this a fond adieu to pumpkin for 2014.(Unfortunately this is one of those desserts that tastes a whole heck of a lot better than it photographs...I promise! It tastes like heaven, but it photographs...not so heavenly. So much beige!)The better photograph is our expression when asked to pose with our masterpiece. And though it looks like we might be yelling at the poor tiramisu, that is our "I want to eat this now" face...it tends to come out around the holidays. (This was version 2 of the tiramisu. The ladyfingers were smaller and a bit less spongey (Whole Foods vs Albertsons ladyfingers), so they looked a bit better.)I ran across this recipe for Pumpkin Tiramisu in a recent Food + Wine issue, and since I have a husband who is obsessed with both pumpkin and tiramisu, I figured I had to try it out. And oh boy was it good! And easy! The flavors need to chill out in the fridge overnight, so it's a dessert that you get to make the day before you want to eat it. If you keep all the baking essentials on hand, there's only two things you'll need: ladyfingers and mascarpone cheese. And unless you're making your ladyfingers from scratch (haha...nope), it's super easy to whip up. It's definitely a recipe for special occasions, as it calls for heavy cream and mascarpone cheese, but I just found a recipe for a "healthified" tiramisu, and if that one works out, I may try to use those cheats on this one. But for now, we're going big.This recipe calls for putting your dish together in a trifle bowl, like this one, but you could certainly use a casserole dish or some other type of dish if you want to. It is meant to have several layers, so if you're using a shallow dish, you may have to cut down on the layers. A few things to keep in mind:
- The first time I made this I could only find small ladyfingers - if yours are really small, you may want to grab an extra bag to help balance the ladyfinger-to-mousse ratio. If your ladyfingers are super spongy, try not to let them absorb too much coffee, otherwise it'll end up leeching coffee into the the bottom of the dish while it chills overnight.
- Espresso works well for the coffee - just make an Americano by adding water to your espresso shots.
- Shaving a chocolate bar with a vegetable peeler can get really messy (though it might be my favorite kind of messy!). If you like adding flourishes and garnishes to things, it might be worth investing in the proper tool.
- One (15 ounce) can pumpkin puree
- 1/2 cup light brown sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- Pinch of freshly grated nutmeg (or regular nutmeg if you don't keep fresh nutmeg on hand)
- 3/4 cup sugar, divided
- 1 1/2 cups (12 oz) mascarpone cheese (the tubs usually hold about 1 cup each, so grab two)
- 2 1/2 cups heavy cream, divided
- 2 cups brewed coffee (or espresso + water), cooled
- Two 7-ounce packages dry ladyfingers
- Chocolate shavings and/or candied ginger, for garnish
- In a large bowl or Kitchenaid, whisk the pumpkin puree with the brown sugar, cinnamon, ginger, salt, nutmeg and 1/2 cup of the granulated sugar.
- Add the mascarpone and 1 1/2 cups of the heavy cream. Beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat. (If you don't have a Kitchenaid, pull out your electric beaters for this part.)
- In a medium bowl, mix the coffee with 2 tablespoons of the granulated sugar until it’s dissolved.
- Working one at a time, dip six ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Try not to get the ladyfingers too wet. (If your lady fingers are small, you might need to do more than six.)
- Spread 1 cup of the pumpkin mousse on top. Repeat this process five more times, ending with a layer of the pumpkin mousse.
- Cover with plastic wrap and refrigerate overnight.
- Make the whipped cream topping by beating the 1 remaining cup of cream with 2 Tablespoons of granulated sugar until soft peaks form.
- Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger, if using, and serve.
If you're not feeling the Tiramisu, here are a few other fun ideas for NYE treats:
- Go out with a bang with these cute fruitcakes (yes, I said cute fruitcakes)
- Stay warm with this homemade egg nog
- Bust out that Bundt pan that you don't use and make this peanut butter and chocolate bundt cake
This post was sponsored by Yahoo!, where you'll find lots of other fun inspirations and recipes from the likes of Martha Stewart, Epicurious, and everyone else that makes tasty food.