Pumpkin Tiramisu
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 over-beat.
In a medium bowl, whisk the Iowa Coffee Company Liqueur with 2 tablespoons of the granulated sugar until it’s dissolved.
Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.
Spread 1 cup of the pumpkin mousse on top.
Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.
Cover and refrigerate the tiramisu overnight.
In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form.
Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve
Ingredients
Directions
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 over-beat.
In a medium bowl, whisk the Iowa Coffee Company Liqueur with 2 tablespoons of the granulated sugar until it’s dissolved.
Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.
Spread 1 cup of the pumpkin mousse on top.
Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.
Cover and refrigerate the tiramisu overnight.
In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form.
Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve
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