We all love tiramisu, what there is not love? Here is an easier version, no eggs and in just 20 minutes you have a no-bake great dessert for your family and friends. You can add to the coffee Amaretto di Saronno to give it a more Italian flair, or rum for a Caribbean twist. That I leave it up to you.
Serve it in small glasses for a dramatic presentation or in a rectangular dish. Your new Pumpkin Tiramisu will be a hit with everyone.
2 cups heavy cream
8 ounces mascarpone
1 cup pumpkin puree
1/2 cup turbinado sugar
4 tablespoons turbinado sugar
1 1/2 cup espresso coffee
7 ounces Savoiardi cookies
2 ounces white chocolate shaved
1 teaspoon pumpkin pie spice
4 teaspoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1 teaspoon ground clove
PUMPKIN PIE SPICE
Add the above spices in a small dish and mix them well. Put the mixture through a small hole’s sieve to sift out any large or chunks of spices that did not separate well.
Seal in a glass jar and use as needed.
Prepare the espresso coffee. Once done, pour it into a flat bowl, add 3 tablespoons of sugar. Stir to dissolve the sugar. Let it cool off.
Meanwhile in a large bowl of your stand mixer fitted with the whisk attachment, combine 1 ½ cups heavy cream, mascarpone, pumpkin, ½ cup sugar and the pumpkin pie spice. Beat starting slowly and increase to high speed until you reach a stiff whipped cream.
In a medium bowl beat remaining ½ cup heavy cream with 1 tablespoon sugar until stiff peaks are formed.
Either use 6 ramekin or a medium rectangular dish. Dip the savoiardi in the coffee and line the bottom of the dish or ramekin with them. Top with a layer of the pumpkin-mascarpone cream. Top with another layer of savoiardi dipped in coffee and another layer of pumpkin mixture.
Top each serving with a generous spoonful of whipped cream and shaved chocolate.
CC BY Giangi Townsend