Pumpkin Tiramisu
By Narayan • 20:59 on Monday, March 11, 2002 • Comment
I’m a big fan of tiramisu that isn’t to cake-y. I like tiramisu wet with an almost pudding like consistency. You can vary the cake-i-ness of this dish by either soaking the ladyfingers longer or by making the marscapone mixture wetter (by either adding more liquor (!@#$!) or more pumpkin, which is wetter than the marscapone). Use more triple sec, obviously, if you’d like this to taste as orange as it looks. I garnish this with lots of mint leaves.
- 24 ladyfingers, toasted in a 375-degree oven for 15 minutes
- 2 cups espresso coffee, cooled
- 6 eggs, separated
- 3 to 6 tablespoons sugar, to taste
- 3/4 pound mascarpone
- 1 small can pumpkin puree
- 2 tablespoons Marsala wine
- 2 tablespoons Triple Sec
- 2 tablespoons brandy
- 2 tablespoons orange extract
- 8 ounces Ghiradelli cocoa powder
- Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the pumpkin puree, the liquors, and the extract, and stir gently.
- In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture.
- Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with cocoa powder. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate.
- When finished, dust the top and sides with a mixture of cocoa powder and confectioner’s sugar. Cover with tin foil and refrigerate for at least 1 hour before serving.