Super Simple Pumpkin Tiramisu Food

SIMPLE PUMPKIN TIRAMISU

Steps:

• Use an electric mixer to beat the whipping cream and sugar in a large chilled bowl until peaks form. Add the mascarpone, pumpkin and spice; beat just until the filling is smooth.
• Line the bottom of a 9-inch springform pan with 2 3/4-inch sides with one 3-ounce package halved ladyfingers, overlapping and crowding to fit. Sprinkle with 2 Tablespoons of rum. Spread half of the filling over the ladyfingers.
• Repeat with the other package of halved ladyfingers, rum and remaining filling. Smooth. Wrap tightly with plastic, then foil.
• Chill overnight. To unmold, run a knife around the inside edge of the pan. Release the pan sides; sprinkle with amaretti cookies.

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.

SUPER-SIMPLE PUMPKIN TIRAMISU

Steps:

• Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
• Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
• Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
• To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.

PUMPKIN-COFFEE TIRAMISU

Steps:

• 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.

PUMPKIN TIRAMISU

Steps:

• In a medium mixing bowl, beat together the pumpkin puree, cream cheese, brown sugar and pumpkin pie spice. In a separate bowl, beat the heavy cream with the granulated sugar and vanilla to medium peaks. Fold three-quarters of the whipped cream into the pumpkin mixture.
• To assemble: In a small bowl, combine the tea with the orange juice and spiced rum if using. Slice the ladyfingers in half. Dip 2 ladyfingers halves into the tea mixture and place in a single layer on the bottom of a dessert glass. Top with about 1/4 cup of the pumpkin mixture. Repeat with another layer of soaked ladyfingers and another layer of the pumpkin mixture. Top with a dollop of whipped cream. Repeat with the remaining glasses and ingredients. Place in the refrigerator until ready to serve. Just be for you serve, garnish each tiramisu with 2 ladyfinger halves.

SPICED PUMPKIN TIRAMISU

Steps:

• In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely., In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture., Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice., Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

SUPER EASY TIRAMISU

Steps:

• Arrange cake slices in a 9 x 13 baking pan.
• In a medium bowl, beat cream cheese, sugar, chocolate syrup and dissolved coffee with a wire whisk or electric mixer until smooth.
• Fold in whipped topping and spread over cake slices evenly.
• Sprinkle cocoa over the top.
• Refrigerate for at least one hour.