Although this dessert recipe would probably not be found in Italy, it was inspired by the traditional Italian tiramisu, and is very tasty and easy to assemble. What I like best about this tiramisu recipe though, is that you need to make it ahead of time so it rests in the refrigerator for at least 12 hours which is great for holiday entertaining.
The refrigeration time helps to set the tiramisu allowing for easy slicing, and allows the flavors to meld and develop. Unfortunately, in my rush to prepare my Thanksgiving dishes this year, I neglected to follow one of my own simple tips that allows easy removal from the spring-form pan which is therefor visible in my photos.
Before you assemble your dessert in the spring-form pan, if you cut three or four 12 inch strips of parchment paper 2 1/2 inches wide and lay these across the bottom of your pan, you can easily slide the tiramisu off the spring-form pan bottom and move it to a cake platter for serving.
I chose a mixture of bourbon and maple syrup as the liquid I used to dip my ladyfingers in as I felt these flavors would work well with the pumpkin. The pumpkin flavor is subtle in this dessert, but along with the ginger snaps, bourbon and maple syrup, everything comes together nicely. In my traditional tiramisu recipe I use raw egg whites but left them out in this recipe since many folks are concerned about using raw eggs in their recipes.
- 1 1/2 Cups Cold Heavy Cream
- 3/4 Cup Powdered Sugar
- 1 (8 Ounce) Container Mascarpone Cheese
- 1 (15 Ounce) Can Pureed Pumpkin
- 1 Teaspoon Pumpkin Pie Spice
- 2 (3 Ounce) Packages Savoiardi Cookies (Lady Fingers)
- 1/3 Cup Bourbon
- 1/3 Cup Maple Syrup
- 1 Cup Crumbled Ginger Snap Cookies
- 1/3 Cup Toasted Sliced Almonds
- For easier removal, lightly oil a 9-inch spring-form pan.
- Cut 4 strips of parchment paper 12 inches long by about 2 1/2 inches wide and lay these intersecting across the bottom of the pan.
- Mix together the bourbon and maple syrup.
- Beat the whipping cream until you get stiff peaks, adding the powdered sugar in litttle by little as you whip the cream.
- Add the mascarpone, pumpkin, and pumpkin pie spice and beat until blended.
- Cut the lady fingers to a height of about 2 3/4 inches long and lightly dip each side in the borbon mixture.
- Stand the cut lady fingers upright to line the sides of the pan.
- Dip more lady fingers into the bourbon mixture, and line the bottom of the pan, cutting to fit as needed.
- Spoon half the filling over the lady fingers, then sprinkle 3/4 of the ginger snap cookie crumbs on top.
- Make another layer of dipped lady fingers on top of the pumpkin mixture, pressing in lightly as you go.
- Spoon the rest of the spumpkin mixture on top of the lady fingers, smoothing the top.
- Decorate the top with the remaining ginger snap cookie crumbs and sliced almonds.
- Refrigerate the tiramisu overnight.
- To unmold, first run a knife around the inside of the pan and remove the side.
- Carefully move the tiramisu off the spring-form bottom onto a platter using the parchment papper strips.
- Carefully pull the parchment strips off the bottom and serve.