CARAMEL PUMPKIN TIRAMISU
I'm not fond of traditional tiramisu, so I used pumpkin and in place of coffee, bourbon, and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I don't want to leave it alone! - Mary Filipiak, Fort Wayne, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Using a serrated knife, cut 6 ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip 6 whole ladyfingers and 6 halves into mixture; arrange in a single layer in an 8-in. square dish., In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened., Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight., In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.
Nutrition Facts : Calories 332 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 235mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN & CARAMEL TIRAMISU
This is a great alternative to pumpkin pie at family gathering during Thanksgiving or any holiday occasion.
Provided by Shawn C
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make caramel: Melt butter in saucepan at medium heat add remaining caramel ingredients, mix well. Bring to a boil, reduce heat to low boil and let cook for 8 minutes until syrupy.
- Remove and let cool for 10 minutes.
- Make filling: in HOT skillet toast the spices (except salt) over med-high heat for 15-25 seconds. Add the pumpkin and granulated sugar to the pan and cook, stirring often for about 5 minutes until thickened. Stir in the cream and salt into the skillet.
- Assembly prep: Place ladyfingers in a shallow dish in a single layer and pour caramel over top; turn to coat.
- Let stand for 10 minutes turning occasionally.
- Topping: Beat cream in a mixing bowl on med-high speed with a electric mixer until thickened.
- Add confectioners' sugar and beat into soft peaks; beat in the bourbon.
- Fold in 1/2 of the whipped mixture into the mascarpone to lighten. Fold in remaining whipped mixture.
- Assembly: Arrange 1/2 of the ladyfingers in a single layer to cover the bottom of a 2-quart shallow casserole dish. Spread 1/2 the filling evenly over the fingers.
- Repeat with remaining fingers and filling. Evenly spread the topping over the top and sprinkle with nutmeg.
- Cover loosely with plastic wrap and refrigerate overnight.
- Let stand at room temp for 1 hour before serving.
Nutrition Facts : Calories 432.3, Fat 20.6, SaturatedFat 12.2, Cholesterol 153.7, Sodium 305.4, Carbohydrate 59.4, Fiber 1.5, Sugar 46.1, Protein 3.8
PUMPKIN TIRAMISU
I had heard a friend talking about wanting to try pumpkin tiramisu at a local restaurant so I thought I'd try making my own and it turned out great! I made it for my family Thanksgiving and it was a hit!
Provided by Smuckercooker
Categories Dessert
Time 15m
Yield 6-8 pieces, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brew coffee or espresso and chill in freezer.
- Mix cream cheese, powdered sugar, pumpkin, extracts, and spices in large bowl on high until combined, set aside.
- Whip heavy cream in a chilled bowl until stiff peaks form, fold into pumpkin mixture.
- Layer an 8x8 glass dish with ginger snap cookies, drizzle with caramel topping, pour 1/4 cup coffee onto the cookies. Layer with pumpkin mixture and repeat. Sprinkle top layer with nutmeg and cinnamon.
Nutrition Facts : Calories 351.2, Fat 28.1, SaturatedFat 17.6, Cholesterol 95.9, Sodium 130.9, Carbohydrate 22.2, Fiber 0.6, Sugar 16, Protein 4.4
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PUMPKIN TIRAMISU RECIPE - DANA COWIN - FOOD & WINE
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- In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
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