Yes, you read that correctly, it does say pumpkin tiramisu. I didn’t want to let pumpkin season pass by without at least attempting to create and like a couple more recipes. I won’t say that I love it yet, but it’s becoming more tolerable.
I really wanted to buy a real pumpkin and not purée in a tin, and cook with it. Honestly though, none of the pumpkin recipes on the internet appeal to me. All the cakes, scones, bars, cupcakes and pies, as lovely as they look, they’re not what I want. There is nothing out there that makes me go running to buy a pumpkin, disembowel and cook it.
I however, really wanted to run out there and buy one. I wasn’t sure what I wanted to do with it, but I knew it had to be more than the fresh, cut out pumpkin vase for my fall centrepiece on my Thanksgiving table.
So, with much enthusiasm I went to my local Isabelle Farm stand and picked out a small pie pumpkin. After a short photography session, the pumpkin was cut up, roasted and puréed. By now, I knew that I wanted to make this pumpkin tiramisu. I wanted something different, something creamy and not so heavy on the whole pumpkin pie spice thing.
If you are looking for an easy, fairly quick and different dessert for your Thanksgiving table, then this is it. It’s creamy, it’s very subtle on the spice and even the pumpkin taste, it looks incredibly decadent and it’s very light and cloud like. I think you’ll like it.
Serving size: 12
- 1½ cups/355mL pumpkin puree, a small pumpkin
- ½ pound/250g mascarpone cheese
- 1½ cups/355mL heavy whipping cream
- 30-40 lady finger biscuits
- 1 teaspoon vanilla extract
- ½ cup/100g sugar
- 2 cups/475mL water
- 1 cinnamon stick
- 1 star anise
- 1 inch piece ginger, sliced
- 3 or 4 allspice berries
- few gratings of nutmeg
- Preheat the oven 400℉/200℃
- Start by slicing the pumpkin in wedges and drizzle with a little oil.
- You can scoop out the seeds and reserve them to roast later.
- Roast the pumpkin for 45-60 minutes until it is soft (pierce with knife)
- Let cool and scoop out from the rind.
- Puree the pumpkin in processor, use a ricer or just mash.
- You do need a smooth puree though.
- Let the puree chill before mixing in with the mascarpone and cream.
- This can be done a day or two ahead.
- Whip the heavy cream until soft but firm peaks form.
- Mix the mascarpone, pumpkin puree and vanilla extract together until well blended.
- Fold in the whipped cream.
- Put aside while layering the lady fingers.
- In a 9 x 13 pan (23 x 33 cm), soak a lady finger biscuit in the syrup briefly, and place in the pan.
- Continue until one bottom layer is complete.
- Layer half of the pumpkin, mascarpone and cream mousse on top of the soaked lady fingers.
- Stack another layer of soaked lady fingers on top of the mousse.
- Spread the remaining pumpkin mousse on top of the second layer of lady fingers.
- Cover and chill overnight.
- Before serving you can dust with cocoa powder or chocolate shavings or even toasted pumpkin seeds.
- I forgot to do all of them!
- Make the ginger syrup by dissolving the sugar in the water on medium high heat.
- Add the spices and let simmer for about 15-20 minutes.
- The spices will have infused the syrup with their fragrance and flavour.
My brother left yesterday back to Houston and I miss him already. We had a great time and just chatting with him made me feel at home. I love it in Colorado, and apart from England, I wouldn’t want to live anywhere else, but when family visits, you realise how much you miss them. I do miss my family in Houston and you don’t realise that until someone comes and visits and reminds you. At least I’m close enough to visit it if I get too family sick.
On other news, my Saturdays are now mine again! My son finished up his fall soccer season and we’re relaxing until the spring season starts up. If you’ve been reading along for a while you will remember the tournament they played at the beginning of their season where they lost every game?! I have to tell you though, how magnificently they finished their season. They learnt to play as a team and became close team mates. They won 8 out of their 9 games (should’ve won that one too), a winning season! They played amazing games and were a joy to watch and for 8 year olds, they had me on the edge of my seat many a game. I will leave you with a photo of Laith and my brother at the last game of the season. Have a great week!