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Peggy Cullen’s Pumpkin Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Heavenly Tiramisu
Prep time:
Cook time:
Total time:
Serves: 10
Peggy Cullen is a baker and candymaker. Her tiramisu recipe omits the eggs and espresso, presenting an intriguing chocolate cookie crust that’s laced with bourbon. The recipe calls for Harvest Crunch, a kind of instant praline that can also be eaten as a snack or dessert topping (it keeps for a week in an airtight container). The Harvest Crunch recipe is also presented here. Serves 10.
Ingredients
  • BOURBON, 2 tablespoons
  • SUGAR (GRANULATED), 1/2 cup + 1 tablespoon
  • CHOCOLATE WAFERS, 9-ounce package
  • PUMPKIN PUREE, 15-ounce can
  • DARK BROWN SUGAR, 1/2 cup
  • CINNAMON, 1/2 teaspoon
  • GINGER, 1/2 teaspoon
  • NUTMEG, 1/4 teaspoon freshly grated
  • MASCARPONE CHEESE, 1-3/4 cups
  • HEAVY CREAM, 1-3/4 cups
  • UNSWEETENED COCOA POWDER, 2 tablespoons
  • HARVEST CRUNCH (Recipe Follows), 2 tablespoons
  • [b]
  • HARVEST CRUNCH[/b]
  • RAW PUMPKIN SEEDS (HULLED), 1 cup (about 5 ounces)
  • RAW SUNFLOWER SEEDS (HULLED), 1 cup (about 5 ounces)
  • LARGE EGG WHITE, 1 lightly beaten
  • SUGAR, 1/2 cup
Instructions
  1. Make a syrup by combining the bourbon with 1 tablespoon of white sugar in a small saucepan.
  2. Bring just to a boil, then remove from heat.
  3. Line the bottom of a large baking dish with 18 to 20 cookies, overlapping slightly.
  4. Brush the cookies with half of the bourbon syrup.
  5. Combine in a large bowl the pumpkin puree with the rest of the white sugar, the brown sugar, and the cinnamon, ginger and nutmeg spices.
  6. Add the mascarpone and cream.
  7. Using an electric mixer, beat the pumpkin mixture on medium speed (don’t overbeat, stop when small peaks form).
  8. Spread half of the pumpkin mixture evenly over the cookies in the baking dish.
  9. Cover the pumpkin mixture with the remaining cookies (again overlapping slightly).
  10. Drizzle the remaining bourbon syrup on the cookies.
  11. Cover the cookies with the remaining pumpkin mixture.
  12. Sift the cocoa over the center of the Tiramisu, then cover with plastic wrap and refrigerate overnight.
  13. Sprinkle Harvest Crunch (recipe follows) around the edge of the Tiramisu and serve cold.
  14. [b]
  15. HARVEST CRUNCH [/b]
  16. Preheat the over to 350-degrees.
  17. Line a large baking sheet with parchment or wax paper.
  18. Combine the seeds in a bowl and add just enough egg white to thoroughly moisten the seeds.
  19. Add the sugar, and toss to coat.
  20. Spread the seeds on the prepared baking sheet.
  21. Toast for 10 minutes.
  22. Stir to loosen and separate the seeds.
  23. Continue toasting for 2 to 3 more minutes (until light golden).
  24. Let the crunch cool and separate any clumps.

 

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