Doesn’t this sound delicious? Check it out:
2 cups whipping cream, chilled
1 cup confectioners’ sugar
One 8-ounce container mascarpone cheese
One 15-ounce can pure pumpkin puree
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
1 cup orange juice
1 Tablespoon Amaretto or Frangelico (optional)
8 ounces soft ladyfingers (about 2 1/2 packages)
6 ounces gingersnap cookies, crushed
Make Pumpkin Mixture: In a medium bowl, beat whipping cream and sugar until peaks form. Set aside. In another medium bowl, combine the mascarpone cheese, pumpkin puree, cinnamon, cloves, and nutmeg and salt. Beat until the mixture is smooth. Fold in the sweetened whipped cream. Do not over mix.
Prepare Pan: Combine the orange juice and liqueur in a shallow dish. Cut the ladyfingers in half lengthwise (some packages come pre-split). Lightly dip each piece in the orange juice and start to line the bottom of a 13”x9”rectangular baking dish, overlapping and crowding to fit. Spread half of filling over ladyfingers. Sprinkle with half of the crushed gingersnaps. Repeat layering with the remaining ladyfingers and filling. Save the remaining gingersnaps for garnish. Cover with plastic and chill for at least 1/2 hour.
Garnish and Serve: Sprinkle the rest of the gingersnaps on top of the tiramisu and serve.
About: Recipe adapted by Parties That Cook® from Bon Appétit magazine.