Chocolate Pumpkin Tiramisu Recipe 465

Steps:

• For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
• Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes.
• Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour.
• For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside.
• To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps.
• Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy.

Steps:

• 1. In a large bowl, beat cream cheese until smooth.
• 2. Add 2 cups of cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form.
• 3. With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
• 4. In a small microwave-safe bowl, combine chocolate and remaining 1/4 cup cream. Microwave in 10-second increments, stirring each time until chocolate is just melted. Stir until mixture is smooth.
• 5. Transfer one-third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
• 6. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
• 7. Cover bottom of an 8-inch square baking dish with slices of pound cake.
• 8. Liberally brush with cocoa mixture.
• 9. Top with half the pumpkin mixture.
• 10. Add another layer of pound cake. Brush with cocoa mixture.
• 11. Top with all the pumpkin-chocolate mixture.
• 12. Add a third layer of pound cake; brush with cocoa mixture.
• 13. Top with remaining pumpkin mixture.
• 14. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
• 15. To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu. NOTE: This would be really good with whipped cream served on top.

Steps:

• In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely., In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture., Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice., Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

Steps:

• In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have ready 2 mixing bowls that will fit over the top of the pan but not sink all the way in.
• Put the egg yolks in one of the mixing bowls off heat. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Slowly add 1/2 cup of the Marsala wine and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
• Put the white chocolate in the second bowl and melt over the pan of water. Set aside to cool.
• Put the mascarpone in a bowl and stir until smooth. Pour in the cooled white chocolate and mix to combine.
• Combine the cream and remaining 1/4 cup sugar in a mixer and whip until not quite stiff. Add the mascarpone-white chocolate mixture and chilled egg yolk mixture to the bowl of whipped cream and fold gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• Put the brewed espresso, vanilla and remaining 1/4 cup Marsala in a bowl or measuring cup. Arrange about a third of the ladyfingers in a single layer in a 9-by-13-inch pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold cream mixture on top and spread it into a layer. Make a layer of one-third of the halved strawberries and grate over some semisweet chocolate. Repeat the layers 2 more times.
• Cover and refrigerate for a few hours before serving; this allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates. Top with Chocolate Curls.
• Put the chocolate in a microwave-safe bowl with the vegetable shortening and microwave until melted and hot, 30 to 45 seconds. Stir to combine.
• Pour the melted chocolate mixture onto the underside of a clean baking sheet and then spread it in a very thin layer with an offset spatula or knife. Put in the freezer for a few minutes.
• After a few minutes, check to see if it is set by pressing with your fingertip; it should leave the slightest mark but not a depression. Using a sharp-edged spatula, begin to scrape the chocolate from the bottom of the baking sheet--it will curl. Transfer the curls to a cold pan or plate and put in the freezer to harden. Store in the freezer in a ziptop bag until needed.

Steps:

• In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream., In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3-qt. trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice. , Cover and refrigerate for until chilled, about 4 hours.

Steps:

• 1. On a cutting board, coarsely chop half the chocolate. Transfer to a large bowl, add the coffee and whisk until the chocolate melts. Whisk in 2 tbsp. bourbon. 2. In another large bowl, combine the mascarpone, confectioners' sugar, heavy cream, vanilla, cinnamon and the remaining 3 tbsp. bourbon. Using an electric mixer on medium speed, beat until fluffy, 1 to 2 minutes. Add the pumpkin puree; mix on medium-low until blended and creamy. 3. Working with about one-third of the ladyfingers, dip and roll the cookies, one at a time, in the chocolate mixture until soaked but not soggy, 3 to 4 seconds. Arrange in single layers in the bottoms of six 8 oz. glasses, breaking the cookies if needed. Divide one-third of the pumpkin mixture among the glasses, spooning it on top of the cookies and spreading evenly. Grate about one-third of the remaining chocolate evenly over the pumpkin mixture. 4. Repeat the layers twice more with the remaining cookies, pumpkin mixture and chocolate. Cover and refrigerate for at least 4 hours and up to 2 days. Serve cold.