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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My neighbor gave me this recipe, I think she got it from Bon Appetit. This is on the menu for Thanksgiving this year. This needs to chill overnight before serving. Make sure to use canned pumpkin not pumpkin pie filling. Also, if you don't have pumpkin pie spice you can use 1/4 teaspoon each of cinnamon, cloves and nutmeg. Note: After making this for Thanksgiving, I think the spices need to be upped a bit. I would make again, just spice it up more and possibly add some vanilla to the cream while whipping it. Also, I used almost 2 packages of lady fingers for one recipe. There is no way 1 would have been enough. Ingredients:
1 1/2 cups whipping cream |
3/4 cup sugar |
8 ounces mascarpone cheese |
15 ounces canned pumpkin |
3/4 teaspoon pumpkin pie spice |
3 ounces ladyfingers |
4 tablespoons rum |
2 ounces amaretti cookies, crushed |
Directions:
1. In a large bowl, whip the cream and sugar together until peaks form.
2. Add the mascarpone, pumpkin and spice and beat just until blended and smooth.
3. Set aside.
4. Cut the ladyfingers in half.
5. Line the bottom of a 9 inch springform pan with half of the ladyfingers. They will be crowded and overlap some.
6. Sprinkle the ladyfingers with 2 T of the rum.
7. spread with half of the cheese/pumpkin filling.
8. Repeat, using the remaining ladyfingers, rum and filling.
9. Smooth the top and cover tightly with plastic wrap and then foil.
10. Place in fridge to chill overnight.
11. To serve: Run a knife around the inside edge of the pan. Release the sides and place tiramisu on a serving plate.
12. Sprinkle the top with the crushed amaretti cookies.
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