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Oct 17, 2013 2 min read

Pumpkin Tiramisu

Yield: 9 servings

½ cup chilled heavy cream

¾ cup sugar

3 large eggs, separated

1 cup mascarpone cheese

½ can pumpkin puree

1 tablespoon pumpkin pie spice

2 cups strong brewed dark coffee or espresso, cooled to room temperature

2 tablespoons anisette

32 ladyfingers or anise flavored biscotti cookies

2 tablespoons dark cocoa powder

1 teaspoon ground cinnamon

Procedure:

1. In a medium sized mixing bowl, beat the cream and ¼ cup of the sugar with an electric mixer at medium speed until medium peaks form. Wrap the bowl with plastic wrap and reserve in the refrigerator for later use.

2. In a large bowl, beat together the yolks and ½ cup sugar with an electric mixer at medium speed until thick and pale, about two minutes. Beat in the mascarpone cheese, pumpkin puree, and pumpkin pie spice until just combined.

3. Using a rubber spatula, gently fold the whipped cream into the mascarpone and pumpkin mixture until just combined.

4. Stir together the coffee and anisette in a shallow bowl. Dip one ladyfinger or biscotti in coffee mixture, soaking it about three seconds on each side, and transfer to an 8 inch square baking pan. Repeat with 15 more biscotti and arrange to fit snugly in the bottom of the pan covering as much of the bottom as possible.

5. Spread half of the mascarpone mixture evenly over the biscotti. Make another layer in the same manner with remaining biscotti and mascarpone mixture. Chill tiramisu, covered, at least six hours.

6. Combine the cocoa powder and cinnamon and dust the top of the tiramisu just before serving.