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home > recipes > dessert > pumpkin tiramisu 2
from NY, US Party Size Pumpkin Tiramisu Yield 12 to 24 servings 3 lbs Italian mascarpone cheese ( 3, 500 g containers ) 1 cup sugar 1 large clean crack free egg 1, 15 oz can solid pack pumpkin 2 cups heavy cream grated nutmeg to sprinkle on top, powdered cocoa ( optional ) to sprinkle on top 1 lg pkg Savoardi Italian Lady fingers ( 400 g ) 4 cups cold brewed espresso ( no substitute ) 1/2 cup sweet Marsala or almond liquor Garnish: 1 large can of cling peaches, 1 lb 13 oz ( 882 g ) 1/4 tsp cinnamon fresh strawberries Chocolate Ganache or store bought chocolate topping for plate presentation or piping This is something I would make for special occasions. An incredible holiday dessert which was made to honor my daughter's recent engagement at our family Thanksgiving. A very mellow pumpkin undertone in a rich, delicate , light as air filling. Hands down beat the traditional pumpkin , apple, and other fruit desserts prepared for our Thanksgiving. Use a deep large 10 x 14 oblong or similar rectangular pan. Do not substitute for the espresso, If you don't have it, leave it out and use all liquor instead. Use a fresh clean uncracked egg. Omit if you must but the egg does make some difference in texture. Prepare 12 to 24 hours well chilled, refrigerating any leftovers. Best taste and eye appeal after a 12 to 24 hour chill. Drain pumpkin in a colander , to rid any excess liquid. Pat with paper towel to absorb any moisture present. In a very large bowl place the sugar, egg, cheese and pumpkin. Mix on slow speed and then increase speed to blend smooth. Clean beaters and whip cream in a cold, clean bowl till stiff peaks but not dry. Fold into pumpkin mixture well. Combine espresso and liquor in another bowl. Layer the pan with 1/3 of the cheese mixture, dip lady fingers briefly in espresso mixture ( do not soak- you just want to moisten them ) and layer over cheese, repeat until you have 3 cheese layers ( and 2 ladyfingers layers ) ending with the cheese mixture. Grate on some fresh nutmeg. Cover loosely with foil and chill overnight. Before serving, puree well drained peaches and mix with some cinnamon. Drizzle peach puree ( I kept mine partially chunky ) on a dessert plate, and add a carefully cut piece of tiramisu. Top with a strawberry if desired and drizzle over chocolate ganache if desired. Yield 12 or more servings. Recipe adapted from the Net

Pumpkin Tiramisu 2


average rating = 3.5 stars(3.66673 comments available)
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(posted November 27, 2006)

from NY, US

Party Size
Pumpkin Tiramisu

Yield 12 to 24 servings

3 lbs Italian
mascarpone cheese ( 3, 500 g containers )
1 cup
sugar
1 large
clean crack free egg
1, 15 oz can
solid pack pumpkin
2 cups
heavy cream
grated
nutmeg to sprinkle on top,
powdered cocoa ( optional ) to sprinkle on top
1 lg pkg Savoardi Italian Lady fingers ( 400
g )
4 cups cold brewed
espresso ( no substitute )
1/2 cup
sweet Marsala or almond liquor

Garnish:
1 large can of cling peaches, 1 lb 13 oz ( 882
g )
1/4 tsp
cinnamon
fresh strawberries
Chocolate Ganache or store bought chocolate topping for plate presentation or piping

This is something I would make for special occasions. An incredible holiday dessert which was made to honor my daughter's recent engagement at our family Thanksgiving. A very
mellow pumpkin undertone in a rich, delicate , light as air filling. Hands down beat the traditional pumpkin , apple, and other fruit desserts prepared for our Thanksgiving.

Use a
deep large 10 x 14 oblong or similar rectangular pan. Do not substitute for the espresso, If you don't have it, leave it out and use all liquor instead. Use a fresh clean uncracked egg. Omit if you
must but the egg does make some difference in texture. Prepare 12 to 24 hours well chilled, refrigerating any leftovers. Best taste and eye appeal after a 12 to 24 hour chill.

Drain pumpkin in a colander , to rid any excess liquid. Pat with paper towel
to absorb any moisture present.

In a very large bowl place the
sugar, egg, cheese and pumpkin. Mix on slow
speed and then increase speed to
blend smooth.

Clean beaters and whip cream in a cold, clean bowl till stiff peaks but not
dry.

Fold into
pumpkin mixture well.

Combine espresso and liquor in another bowl.

Layer the
pan with 1/3 of the cheese mixture, dip lady fingers briefly in espresso mixture ( do not soak- you just want to moisten them ) and layer over cheese, repeat until you have 3 cheese layers ( and 2 ladyfingers layers ) ending with the cheese mixture. Grate on some fresh nutmeg. Cover loosely with foil and chill overnight.

Before serving, puree well drained peaches and mix with some
cinnamon. Drizzle peach puree ( I kept mine partially chunky ) on a dessert plate, and add a carefully cut piece of tiramisu.

Top with a
strawberry if desired and drizzle over chocolate ganache if desired.

Yield 12 or more servings.
Recipe adapted from the Net



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+3 comments


from Nassau, N.Y., United States wrote:0  0

Fantastic!
A great tiramisu recipe.
5 starsDecember 30, 2006


from New York, United States wrote:0  0

we loved all the flavors and the texture!
5 starsDecember 27, 2006


from Escondido, CA, United States wrote:0  0

Way too many flavors... pumpkin, coffee, peach and chocolate. Skip the peach and instead of the coffee use a vanilla liquor.
I used pasturized egg product and it works great!
1 starsNovember 27, 2006


 
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