After slogging through the dog days of summer, we’re now being rewarded with crisp days and chill nights. Soon the frost will be on the pumpkins, and those pesky mosquitoes will be gone.
What better way to celebrate than with a “taste” of the fall season? This time of year, we crave the flavors of cinnamon, nutmeg, ginger, clove, and pumpkin – how about combining some of these flavors with a dessert that’s already a favorite – Tiramisu.
Tiramisu is like the rock star of the dessert world. Even the name sounds exotic. And, oh, the taste: layers of sweet creaminess, sandwiched between liquor-and-espresso-soaked ladyfingers. For coffee-lovers, it’s like having your coffee and dessert, all at once.
But some folks don’t like the taste of coffee. (Don’t gasp in horror, they walk among us, LOL). This recipe is a nice alternative.
recipe by Tori Ritchie, cookbook author and food writer
*needs to be chilled overnight, so make a day ahead
1 and 1/2 cups chilled whipping cream
3/4 cup sugar
8 oz marscapone cheese (Italian cream cheese)
15oz can 100% pure pumpkin
3/4 tsp pumpkin pie spice (combination of cinnamon, clove, and nutmeg)
2 x 3oz pkgs of halved ladyfingers
4 tbsp rum, divided
2 oz. crushed amaretti cookies
For the filling: beat whipping cream and sugar until peaks form. Add marscapone cheese, pumpkin, pumpkin pie spice; beat just until filling is smooth.
Line bottom of a 9″ diameter springform pan (with 2 and 3/4″ high sides) with one package of halved ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tbsps of rum. Spread half of filling over ladyfingers. Repeat with the other package of ladyfingers, the rest of the rum, and the remaining filling.
Smooth the top, wrap tightly in plastic, then in foil. Chill overnight.
To unmold, run a knife around the inside edge of pan, release the springform pan sides. Sprinkle top with crushed amaretti cookies, and serve.
Makes 8 servings.
Thanks to my writer/WANA pal, Gene Lempp, for the “sweet” inspiration for today’s post.
Are you a tiramisu lover? Have a favorite fall dessert? I’d love to hear from you.
Until next time,