Friday, October 17, 2008


1/4 C Pure Maple Syrup or maple-flavor syrup
1/2 of a 15 oz can Pumpkin (3/4 C)
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Salt
1/2 C Whipping Cream
1/4 C Granulated Sugar
1/2 8oz container Mascarpone Cheese, softened
1 TBS Powdered Sugar
1/2 C Whipping Cream
1 3oz Pkg Ladyfingers, split
Ground nutmeg
1. Line a 9X5X3" loaf pan with plastic wrap; set aside.
2 For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.
3. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).
4. To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filing. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.
5. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 serving.

1 comment:

Mommy said...

Oh my goodness that looks deeeelish! Make it for me sometime, okay!?