Chocolate Pumpkin Tiramisu Recipe 465 Recipes

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PUMPKIN TIRAMISU



Pumpkin Tiramisu image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 16

5 large egg yolks
1/4 cup granulated sugar
1/2 cup bourbon
1/2 pound mascarpone cheese, at room temperature
One 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons instant espresso
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
94 store-bought ladyfingers
One 3-ounce square semisweet chocolate, for grating
36 crushed gingersnap cookies (1 1/2 cups total)

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-CHOCOLATE TIRAMISU



Pumpkin-Chocolate Tiramisu image

This holiday, revamp the classic Italian standout by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best when refrigerated overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 9

1 cup mascarpone cheese
1 1/4 cups cold heavy cream
3/4 cup confectioners' sugar
5 tablespoons almond-flavored liqueur, such as Disaronno Originale
1 can (15 ounces) pure pumpkin puree
2 ounces semisweet chocolate, roughly chopped, or chips
1 tablespoon unsweetened cocoa powder, plus 1 1/2 teaspoons for dusting
27 to 30 ladyfingers (from a 14.2-ounce package)
1/4 teaspoon ground cinnamon, for dusting

Steps:

  • In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.
  • In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablespoons liqueur.
  • Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.

Nutrition Facts : Calories 677 g, Fat 46 g, Fiber 3 g, Protein 11 g

CHOCOLATE PUMPKIN TIRAMISU



Chocolate Pumpkin Tiramisu image

Pumpkin is awesome with almost anything and it's especially good in this untraditional tiramisu. Chocolate and pumpkin pair so well together. The flavor of spices mixed with cocoa gives this dessert a depth of flavor. Layers of pumpkin cream and chocolate pumpkin cream offer a nice contrast and taste wonderful with the vanilla...

Provided by Jolayne Cooper

Categories     Other Desserts

Time 30m

Number Of Ingredients 9

1 c cream cheese, softened
2 1/4 c cold heavy cream, divided
1 c confectioners sugar
2 tsp almond extract, divided
1 1/2 c pumpkin pie filling
2 oz semi-sweet chocolate, roughly chopped, or chips
1 Tbsp unsweetened cocoa powder, plus 1 1/2 tsp for dusting
1 1/2 pound cakes (loaf style)
1/4 tsp ground cinnamon, for dusting

Steps:

  • 1. In a large bowl, beat cream cheese until smooth.
  • 2. Add 2 cups of cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form.
  • 3. With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
  • 4. In a small microwave-safe bowl, combine chocolate and remaining 1/4 cup cream. Microwave in 10-second increments, stirring each time until chocolate is just melted. Stir until mixture is smooth.
  • 5. Transfer one-third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
  • 6. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
  • 7. Cover bottom of an 8-inch square baking dish with slices of pound cake.
  • 8. Liberally brush with cocoa mixture.
  • 9. Top with half the pumpkin mixture.
  • 10. Add another layer of pound cake. Brush with cocoa mixture.
  • 11. Top with all the pumpkin-chocolate mixture.
  • 12. Add a third layer of pound cake; brush with cocoa mixture.
  • 13. Top with remaining pumpkin mixture.
  • 14. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
  • 15. To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu. NOTE: This would be really good with whipped cream served on top.

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