Caramel Pumpkin Tiramisu Recipes

CARAMEL PUMPKIN TIRAMISU

Steps:

• Using a serrated knife, cut 6 ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip 6 whole ladyfingers and 6 halves into mixture; arrange in a single layer in an 8-in. square dish., In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened., Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight., In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.

PUMPKIN TIRAMISU

Steps:

• For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
• Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes.
• Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour.
• For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside.
• To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps.
• Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy.

PUMPKIN & CARAMEL TIRAMISU

Steps:

• Make caramel: Melt butter in saucepan at medium heat add remaining caramel ingredients, mix well. Bring to a boil, reduce heat to low boil and let cook for 8 minutes until syrupy.
• Remove and let cool for 10 minutes.
• Make filling: in HOT skillet toast the spices (except salt) over med-high heat for 15-25 seconds. Add the pumpkin and granulated sugar to the pan and cook, stirring often for about 5 minutes until thickened. Stir in the cream and salt into the skillet.
• Assembly prep: Place ladyfingers in a shallow dish in a single layer and pour caramel over top; turn to coat.
• Let stand for 10 minutes turning occasionally.
• Topping: Beat cream in a mixing bowl on med-high speed with a electric mixer until thickened.
• Add confectioners' sugar and beat into soft peaks; beat in the bourbon.
• Fold in 1/2 of the whipped mixture into the mascarpone to lighten. Fold in remaining whipped mixture.
• Assembly: Arrange 1/2 of the ladyfingers in a single layer to cover the bottom of a 2-quart shallow casserole dish. Spread 1/2 the filling evenly over the fingers.
• Repeat with remaining fingers and filling. Evenly spread the topping over the top and sprinkle with nutmeg.
• Cover loosely with plastic wrap and refrigerate overnight.
• Let stand at room temp for 1 hour before serving.