Wednesday, November 9, 2011

Pumpkin Tiramisu

The last course from our dinner this past weekend was a Pumpkin Tiramisu.  It was light, fluffy and had great flavor.  I found this recipe in the 2009 BH&G Ultimate Italian magazine

The ingredients



It starts with a pound cake cut into 16 slices and layered in a 8x8 baking dish



The pound cake is brushed with the Frangelico and layered with the pumpkin cream mixture


Ending lastly with whipped cream and grated nutmeg and chilled for about 8 hours or overnight... really good, really easy!  Very fall'ish!


Pumpkin Tiramisu Serves: 9 Calories: 450 Prep Time to Table: 30 minutes plus chilling time
Recipe : Ultimate Italian 2009

Ingredients:
 -1 frozen loaf pound cake
-2 T Frangelico liqueur
-2 cups heavy cream
-8 oz. mascarpone cheese
-1/2 cup canned pumpkin
-1 tsp cinnamon
-1 tsp orange extract
-1/2 tsp ginger
-1/4 tsp nutmeg
-1 ½ cup powdered sugar

 Preparation:
1. Cut pound cake into 16 equal pieces; arrange half on bottom of 8x8 baking dish and brush with 1 T of Frangelico
2. Beat heavy cream with powdered sugar until soft peaks form and set aside
3. In different bowl, combine mascarpone cheese, pumpkin, cinnamon, extract, ginger and nutmeg and mix well. Fold in half of whipped cream
4. Spread half of pumpkin mixture over cake layer; top with remaining slices and brush with 1T Frangelico. Spread remaining mixture then whipped cream. Cover and chill (4 to 24 hours)
5. Sprinkle or grate fresh nutmeg on top before serving

Notes:

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