Move over pumpkin pie. Here’s competition for the holiday table — pumpkin tiramisù.
Move over pumpkin pie. Here’s competition for the holiday table — pumpkin tiramisù.Those who adore their pumpkin lattes understand that pumpkin-y spices, a shot of espresso, and sweet cream are an exceptional combination. I’ve layered them all into my latest version of tiramisù, one with the flavors of pumpkin pie, the goopy goodness of pudding and the creaminess of cheese cake. Assemble it, refrigerate overnight (a must — no shortcut), then enjoy the party. When it’s time for dessert, tiramisù is ready and waiting for a stack of plates and a big spoon.
Tiramisù has a number of moving parts but I don’t find it difficult to make. There are four essentials:
• Italian style dry ladyfingers for the two cake layers and the crumb topping,
• One pound of mascarpone cheese on which the dessert is based
• A 3 to 4-quart bowl or serving dish with a sizable flat bottom.
• An overnight rest in the refrigerator to allow ladyfingers can soften completely and the spices to temper.
I always grab an extra package of ladyfingers at the Italian grocery so I have some leeway on the layers and insurance for the topping (the final layer of mascarpone isn’t very attractive). These ladyfingers are like sponges and they soften quickly. Extras can be dipped in coffee, melted chocolate or just smeared with peanut butter.
With pumpkins in season and stacked up at the grocery store, it’s logical to ask why I call for canned pumpkin in this recipe versus fresh puréed. This dessert is actually a veggie trifle. Two reasons. First, breaking down, seeding, baking, scraping and puréeing a fresh pumpkin to get 1-1/2 cups for the pudding layer isn’t worth the work. Second, fresh pumpkin can be watery — not an advantage for the pudding and a quality that might require additional cooking.
It makes me sad to say this, but for several years I spend my early November weekends buying pie pumpkins at the farm stand and pre-cooking it for pie. But I didn’t get better pies. I use very few canned foods but I do use canned pumpkin purée and I recommend it.
The pumpkin layer is based on old-fashioned pudding thickened by cornstarch. This is the kind of pudding your great grandmother would make in the days before cornstarch was given a bad name so it could be replaced by processed pudding mix. Be sure to dissolve the cornstarch thoroughly in cold milk before adding it to the rest of the pudding ingredient. After about 5 to 6 minutes over medium heat, there’s a perfect pudding base.
Here’s how the egg whites and sugar look when they are beaten to glossy firm peaks before folding them into the mascarpone.
Just for reference, I made a little video showing my folding technique. It may come in handy.
Mascarpone Layer for Tiramisù from Atticmag on Vimeo.
The second layer of dipped lady fingers is the center of the tiramisù. They help absorb all the excess moisture from the pudding and the mascarpone layers. Yum.
(Photos: Lisa Deyo) Copy and Paste the Link to Quick Share this Post: http://bit.ly/1RBiq39
Notes
JaneSense
Spices - I start each season fresh. If the spices on my shelf are more than a year old, I toss them. I also buy the small containers of baking spices in hopes of using them up.
Pumpkin - I keep canned pumpkin on hand for this recipe and a favorite pumpkin bread. The best can size is 15 oz. A small amount will be left over from a 15 oz. can. It can be spread on buttered toast and topped with cinnamon/sugar, or mixed into oatmeal.
Egg yolks - Many tiramisù recipes call for adding raw egg yolks to the mascarpone. I’ve done away with that. Only whites are needed. Extra egg yolks can be used for homemade mayonnaise, for custards, in eggs or batter or for other baking. I store them in an airtight glass jar up to 3 days.
Coffee - If coffee cannot be brewed at home, I suggest buying a shot of espresso at Dunkin Donuts or Starbucks. It keeps in the refrigerator.
Pre-Prep
Really important - Tiramisù recipe needs an overnight rest in the refrigerator after assembly. It can’t be done at the last minute!
Syrup - Syrup can be made many days in advance.
Pumpkin pudding - Can be cooked completely and kept in an airtight container a day ahead of assembly.
Switch Ups
Spices - About 1-3/4 teaspoons prepared pumpkin pie spice can be substituted for the spices in the pumpkin pudding. I think my blend has a better flavor but everyone may not want to buy ground cloves and allspice only to use very little in a seasonal recipe.
Rum - I always keep a small bottle of dark (Myer’s) rum in the bar. Bourbon can stand in.
Ingredients
- Pumpkin Pudding
- 2 cups whole milk
- 2/3 cup dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- Pinch allspice
- 3/8 teaspoon salt
- 1/4 cup cornstarch
- 1-1/2 cups canned, pureed pumpkin
- Dipping Syrup
- 1/4 cup sugar
- 1 cup water
- 2 tablespoons brewed espresso or coffee
- 3 tablespoons dark rum
- 1 teaspoon vanilla
- Mascarpone Layer and Assembly
- 3 large egg whites
- 7 tablespoons sugar
- 1 pound mascarpone
- 1/4 whipping cream
- 1 package (7 to 8 ounces) dry ladyfingers (Italian savoiardi)
- Dash cinnamon, for garnish
Instructions
- For the Pumpkin Pudding
- Heat 1-1/2 cups of the milk with the brown sugar, cinnamon, ginger, nutmeg, cloves, allspice and salt in a 3-quart saucepan with a heavy bottom. Stir over medium heat, stir until sugar is dissolved, about 2 minutes.
- In a small bowl, dissolve the cornstarch in the remaining 1/2 cup cold milk, mixing until smooth. Immediately stir the cornstarch mixture into the hot spiced milk. Whisk continuously over medium heat until it thickens to pudding consistency, about 5 to minutes. Off heat, whisk in the pumpkin puree until smooth. Cool, then spread into shallow dish, cover loosely and refrigerate until cold. (Once cold, can refrigerate tightly wrapped overnight).
- For the Syrup
- Combine sugar and water in a 2-quart saucepan. Over medium heat, swirl the pan gently to disperse the sugar in the water as it heats. Heat to simmering, then slowly simmer over low heat for about 1 minute, until syrup is clear. Stir in espresso or coffee; cool. When cool, stir in rum and vanilla. Syrup is ready to use. (Can store in a jar and refrigerate overnight.)
- For the Mascarpone Layer
- Put the egg whites in the bowl of an electric mixer and whip at high speed until soft peaks begin to form and egg whites just turn opaque. Then continue to whip at high speed while gradually adding 3 tablespoons of the sugar until whites a shiny meringue with firm peaks that hold shape. Set meringue aside.
- Beat mascarpone with cream until smooth then continue beating at medium speed, gradually adding the remaining 4 tablespoons of sugar. Fold meringue thoroughly into the mascarpone mixture; set aside.
- Assembly
- Working one by one, dip enough ladyfingers into the syrup to create a single layer on the bottom of 12-cup or larger flat-bottom bowl (or trifle bowl). Snap off pieces of ladyfingers to fit as necessary.
- Spread half the pumpkin pudding over the ladyfingers and smooth with a spatula or dough scraper. Top with half the mascarpone mixture; smooth.
- Repeat dipping ladyfingers to create a second layer over the mascarpone. (Reserve remaining ladyfingers and any crumbs for garnish). Spread remaining pumpkin pudding over the ladyfingers and top with remaining mascarpone. Refrigerate 30 minutes.
- Put leftover dry ladyfingers into a clean, dry food processor fitted with the metal blade and process to fine crumbs. (Or, place in a plastic bag and crush with a rolling pin to make fine crumbs.) Sprinkle crumbs evenly over the top of the tiramisù. Garnish with a dash of cinnamon if desired. Cover and refrigerate overnight. Serve chilled by scooping out of the bowl.
Nutrition Facts
Pumpkin Tiramisù
Serves: 10 to 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 324 to 270 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Atticmag
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