Pumpkin Tiramisu

submitted by butterflydog
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


http://www.simpleinternet.com/recipes/
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