Pumpkin Tiramisu (Tiramisù di Zucca)
 
 
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Ingredients
  • 1½ c. very strong coffee or espresso at room temperature
  • ¼ c. Amaretto liquor (or Kahlua or Rum)
  • 1 14 oz. package of lady fingers
  • 1½ c. chilled whipping cream
  • ¾ c. sugar
  • 1 8 oz. container mascarpone cheese (at room temperature)
  • 1 15 oz. can pumpkin
  • ¼ tsp. of each of the following-cloves, cinnamon & nutmeg
  • 2 oz. ginger snap cookies, crushed
Instructions
  1. In a small bowl, combine the coffee and Amaretto.
  2. In the bowl of a mixer, beat the whipping cream and sugar at medium high speed until thick and then at high speed until peaks form and the mixtures has a stiff consistency.
  3. Add mascarpone, pumpkin and spices and beat just until smooth.
  4. Quickly dip each ladyfinger in the coffee and Amaretto mixture. Closely and evenly lay them side-by-side on the bottom of a 9 x 13 glass baking dish. Don't let the ladyfingers sit too long in the liquid otherwise they'll fall apart.
  5. Lady Fingers
  6. Spread half of the cream filling over the ladyfingers and smooth.
  7. Pumpkin Tiramisu
  8. Repeat with another layer of the ladyfingers and cream.
  9. Sprinkle crushed ginger snaps on top.
  10. Pumpkin Tiramisu
  11. Cover with plastic wrap and refrigerate 12-24 hours. Cut into squares and serve.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/pumpkin-tiramisu-tiramisu-di-zucca/