Peggy Cullen is a baker and candymaker. Her 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. Peggy's recipes appeared in the November 1997 issue of Food & Wine, but is not featured on their website. 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
Directions
- Make a syrup by combining the bourbon with 1 tablespoon of white sugar in a small saucepan.
- Bring just to a boil, then remove from heat.
- Line the bottom of a large baking dish with 18 to 20 cookies, overlapping slightly.
- Brush the cookies with half of the bourbon syrup.
- 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.
- Add the mascarpone and cream.
- Using an electric mixer, beat the pumpkin mixture on medium speed (don't overbeat, stop when small peaks form).
- Spread half of the pumpkin mixture evenly over the cookies in the baking dish.
- Cover the pumpkin mixture with the remaining cookies (again overlapping slightly).
- Drizzle the remaining bourbon syrup on the cookies.
- Cover the cookies with the remaining pumpkin mixture.
- Sift the cocoa over the center of the Tiramisu, then cover with plastic wrap and refrigerate overnight.
- Sprinkle Harvest Crunch (recipe follows) around the edge of the Tiramisu and serve cold.
HARVEST CRUNCH
Ingredients
- 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
Directions
- Preheat the over to 350-degrees.
- Line a large baking sheet with parchment or wax paper.
- Combine the seeds in a bowl and add just enough egg white to thoroughly moisten the seeds.
- Add the sugar, and toss to coat.
- Spread the seeds on the prepared baking sheet.
- Toast for 10 minutes.
- Stir to loosen and separate the seeds.
- Continue toasting for 2 to 3 more minutes (until light golden).
- Let the crunch cool and separate any clumps.
