I love pumpkins
Early 1980’s-best pumpkin crop ever!
Pumpkins are like people – different in shape, size, color, and they are all huggable. They also offer up different ideas for resource-ability-such as pie, cake, bread, pasta, roasted seeds, etc. An office colleague pointed out a recipe titled “Chocolate Pumpkin Tiramisu” in the Every Day with Rachel Ray, October 2013 magazine. I thought it would be a good one to test. Like most recipes I try, I always do some tweaking. After reviewing the recipe, I decided I wanted the flavor of the pumpkin, spice and booze to come through, more than the chocolate.
Melted the chocolate and dipped the ladyfingers
Mixed up the mascarpone, pumpkin and booze
Made my layers of ladyfingers and pumpkin mix
Drizzled leftover chocolate on top of pumpkin mix and covered with crushed ginger snap
Ready to chill and serve
Here is my version of the recipe:
Pumpkin Gingersnap Tiramisu with Chocolate
14 gingersnaps – crushed
1 bar dark chocolate (3.5 oz or larger, 70-80% cacao)
1/2 cup hot coffee
6 tablespoons bourbon
1 ½ cups mascarpone
1 cup confectioners’ sugar
2/3 cup heavy cream
1 ½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice
1 cup canned pumpkin puree (15 ounce can)
2 packages ladyfingers (provides extra)
Place gingersnaps in a plastic food storage bag and crush with a kitchen mallet on the kitchen counter – protecting the counter with a cloth.
Chop the chocolate bar and place in a bowl. Add the hot coffee and whisk until the chocolate melts. Add 3 tablespoons of bourbon and stir in.
In a separate large bowl mix the mascarpone, confectioners’ sugar, heavy cream, vanilla, remaining 3 tablespoons of bourbon and spices. Beat with an electric mixer on medium until the mixture is fluffy – approximately 1 to 2 minutes. Next, add in the pumpkin puree and mix on medium low until blended and creamy- another 1 to 2 minutes.
Drop one spoonful of crushed gingersnap into ten 4 ounce round dessert bowls.
Dip the lady fingers into the chocolate mixture to coat, but do not let them get mushy. Arrange in a single layer over the crushed gingersnaps.
Top the chocolate lady fingers with a layer of the pumpkin mixture and spread evenly. Repeat the layers once more with the remaining ladyfingers and pumpkin mixture.
Drizzle any remaining dipping chocolate over the top of each dessert bowl. Add a hefty spoonful of the crushed gingersnaps as topping. If you need more, just crush and pile on top.
Cover and chill for at least 4 hours. This will last for 2 days, but it will not be as fresh looking as the day made. Serve cold. If you are going to serve the next day or second day, wait to add fresh crushed gingersnaps for extra crunch.
Makes ten 4 ounce dessert bowls.
Prep time: approximately 40 minutes (plus chilling)
Notes: I added the gingersnaps and pumpkin pie spice for more zing; I used the leftover melted chocolate drizzled on top instead of grated chocolate; I decreased the coffee amount and added more bourbon (I like to cook with booze); and I used stone-ground Mexican cinnamon spiced chocolate, because I had it on hand. I achieved my goal of the pumpkin-ginger-booze flavor coming through, with the chocolate covered ladyfingers posing as a nice base. My taste testers (office colleagues) thought it was yummy.
Respect the pumpkin!
1989-pumpkin fun with my son