Recipes for "pumpkin tiramisu"

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-cup Bundt pan with a baking spray containing flour.

Sift together cake flour, baking powder, cinnamon, salt, baking soda, ginger, nutmeg, cloves, and allspice.

Beat butter, white sugar, and brown sugar together in a large bowl until light and fluffy, about 3 minutes. Add in eggs 1 at a time, beating well after each addition, then turn mixer to medium-high and beat batter for an additional 3 minutes. Add in pumpkin, mascarpone, whole milk, and vanilla, and beat until completely incorporated. Add in half the dry ingredients and mix until just combined. Add in remaining dry ingredients and mix until just combined.

Pour batter evenly into the prepared pan. Tap pan sharply on the counter several times to remove any larger air bubbles.

Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 65 to 75 minutes. Cool cake in pan for 5 minutes.

Meanwhile, for espresso syrup, stir hot water, espresso powder, sugar, and coffee liqueur together until completely combined and dissolved.

Use a bamboo skewer to poke several holes all over the bottom of the cake, only going about 3/4 of the way into the cake. Gradually drizzle espresso syrup over cake, letting it soak in slightly before adding more. It will seem like a lot of liquid, but it will all soak in. Continue to cool cake in the pan for 20 minutes more, then carefully invert onto a serving platter to cool completely.

For icing, whisk together mascarpone, confectioner’s sugar, whole milk, vanilla, and salt until smooth and combined. Drizzle icing over cooled cake. Sift cocoa powder over icing before it sets. Serve cake at room temp for best flavor and texture, but store any extra in the refrigerator.

In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.

In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.

In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.

Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.

Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.

Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

In a medium bowl, beat together the pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg using a hand mixer or whisk.

Add the mascarpone cheese and mix until well combined.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Add the heavy cream. Whip until light and fluffy. Set aside.

Simply Recipes / Micah Siva

In a shallow bowl, combine the espresso (or coffee) and sugar, stirring until dissolved.

Dunk one ladyfinger at a time into the coffee liquid, quickly turning it to moisten both sides. Don’t leave it in there for more than 2 seconds or it will become too soggy.

As you dunk them, place half of the ladyfingers in an even layer on the bottom of the baking dish. You may need to break some in half to cover the bottom. Wait to dunk the remaining ladyfingers until after you’ve added a layer of pumpkin cream.

Add 1/2 of the pumpkin cream on top and spread it into an even layer.

Repeat dunking the ladyfingers and arranging them on top of the pumpkin cream layer. Top with the remaining pumpkin cream, smoothing out to make it even.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Cover and refrigerate for 8 hours or overnight, giving the ladyfingers time to soften and the cream to firm up slightly.

Simply Recipes / Micah Siva

When ready to serve, sprinkle the top of the tiramisu with cinnamon. Slice into squares and serve.

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Simply Recipes / Micah Siva