Wednesday, September 29, 2010

Pumpkin Tiramisu


Pumpkin pie is a common sight on Thanksgiving tables. Pumpkin cheesecake occasionally makes an appearance. However, I wanted to do something a little more unexpected. Introducing: pumpkin tiramisu. Did I mention that it only has 3 grams of carbohydrates per huge serving? It's also gluten-free. And hey, pumpkin is healthy, right?? That being said, this is a very rich dessert. I will be posting a low-calorie pumpkin dessert soon for those who can't bear the cream and egg yolks.

FOR THE LADYFINGER COOKIES:

  • 4 oz (1 cup) almond flour, or blanched almonds ground up in a coffee grinder or food processor
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 eggs, separated
  • 2/3 cup Splenda (or preferred sweetener)
  • 1 tsp vanilla extract
  1. Preheat oven to 350
  2. Line a cookie sheet with foil, then top that with parchment paper.
  3. Beat the egg whites to stiff peaks.
  4. In a separate bowl, beat the yolks and Splenda until thick and lemon colored. Beat in the vanilla, then gently mix in the dry ingredients.
  5. Vigorously stir about a quarter of the egg whites into the yolk mixture to lighten it, then gently fold in the rest, being sure not to deflate the whites.
  6. Spread evenly in the prepared pan, shaking and tilting it to distribute the batter evenly.
  7. Bake for 20-25 minutes (20 minutes for me) until golden brown and springy. Let cool.
  8. When the cookies are cool, cut into bar-shaped pieces. Since I made the tiramisu in a loaf pan, I traced the bottom of the loaf pan on a piece of paper, cut it out, and then used that as a stencil to ensure that the cookies would fit.
FOR THE PUMPKIN MOUSSE:
  • 1 envelope unflavored unsweetened gelatin
  • 1 15-oz can pumpkin puree (NOT pie filling)
  • 1 cup Splenda (or preferred sweetener)
  • 1 heaping tsp molasses
  • 2 egg yolks
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger (I might bump this up to 1/2 tsp since I love ginger)
  • 1/4 tsp nutmeg
  • 1/2 tsp kosher salt
  • 3/4 cup heavy whipping cream (cold)
  • 1/2 Tbs vanilla extract
  1. Sprinkle the gelatin over 1/4 cup cold water in a microwave-safe dish and let soften.
  2. Meanwhile, beat together all remaining ingredients except for the cream and vanilla.
  3. Microwave the gelatin mixture for 30 seconds, then immediately beat it into the pumpkin mix.
  4. In a separate bowl, beat the cream and vanilla on high until soft peaks form. Vigorously stir about a third of the cream into the pumpkin mixture to lighten it, then gently fold in the rest.
  5. Refrigerate until ready to use.
FOR THE MASCARPONE CREME:
  • 12 oz (weight) mascarpone
  • 6 Tbs heavy cream (cold)
  • 6 egg yolks
  • 1 tsp rum extract
  • 1/3 cup Splenda (or preferred sweetener)
  • Pinch salt
  1. Beat yolks with rum extract, Splenda, and salt until light and lemon-colored. Beat in the mascarpone until smooth. Set aside.
  2. In a separate bowl, whip the cream to stiff peaks. Vigorously stir about a third of the cream into the mascarpone mixture to lighten it, then gently fold in the rest.
  3. Set aside until ready to use.
FOR THE TIRAMISU:
  • 1 recipe almond ladyfingers
  • 1 recipe pumpkin mousse
  • 1 recipe mascarpone creme
  • 2 cups very strong coffee, cooled (use double the amount of ground beans for brewing)
  • 1 tsp rum extract
  • Cinnamon for sprinkling
  1. Combine the rum extract and coffee.
  2. Line a loaf pan with plastic wrap, edges overhanging the pan by quite a bit.
  3. Dip a cookie VERY quickly in the coffee mixture, shake off the excess, and place in the bottom of the loaf pan. Repeat until an even layer is formed.
  4. Carefully spread on a layer of pumpkin mousse.
  5. Spread a layer of mascarpone creme on top of the pumpkin mousse. To ensure that the layers stay separate, try to dollop the creme evenly over the top and gently shake the pan to distribute.
  6. Repeat with another layer of cookies, another layer of pumpkin mousse, and another layer of mascarpone creme.
  7. Refrigerate overnight.
  8. Sprinkle the top liberally with cinnamon. Use the overhanging plastic wrap to lift the dessert out of the loaf pan. Serve in slices.

7 comments:

Jessi H said...

I'm trying to make this - so excited! When you say loaf pan, what are the dimensions of the pan you put it in? Thank you!

Erica said...

@Jessi H: I used a 9"x5" loaf pan, though the dimensions don't have to be exact since you're cutting the cookies into whatever size and shape you need :)

Monisha said...

These are unbelievable! I made them for my dad's birthday because tiramisu was his favorite dessert before going primal, so I decided to give this recipe a try (I substituted coconut crystals for the splenda and cut down the amount of sweetener). My dad liked it better than any tiramisu he's tried before. Two nonprimal guests were over, and they were astounded by how delicious it was. This is now my favorite dessert I've ever cooked. The pumpkin is an awesome touch, too. Thank you for the recipe!

Erica said...

Glad you enjoyed it, Monisha! It's definitely one of my more time-consuming recipes but it is so worth it!

Nicole said...

I just discovered your blog this morning. Your recipes look amazing! Can't wait to try them.

Erica said...

@Nicole, thanks! Let me know if you try any of them. I know a few people who have made the tiramisu, it's universally been a hit.

maryalma said...

How many servings does this make?

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