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Pumpkin Tiramisu with Peach Sauce Recipe

Ingredients

How to make it

  • Use a deep large 10 x 14 oblong or similar rectangular pan.
  • Do not substitute for the espresso,
  • If you don't have it, leave it out and use all liquor instead.
  • Use a fresh clean uncracked egg.
  • Omit if you must but the egg does make some difference in texture.
  • Prepare 12 to 24 hours well chilled, refrigerating any leftovers.
  • Best taste and eye appeal after a 12 to 24 hour chill.
  • Drain pumpkin in a colander , to rid any excess liquid.
  • Pat with paper towel to absorb any moisture present.
  • In a very large bowl place the sugar, egg, cheese and pumpkin.
  • Mix on slow speed and then increase speed to blend smooth.
  • Clean beaters and whip cream in a cold, clean bowl till stiff peaks but not dry.
  • Fold into pumpkin mixture well.
  • Combine espresso and liquor in another bowl.
  • Layer the pan with 1/3 of the cheese mixture, dip lady fingers briefly in espresso mixture ( do not soak- you just want to moisten them ) and layer over cheese, repeat until you have 3 cheese layers ( and 2 ladyfingers layers ) ending with the cheese mixture.
  • Grate on some fresh nutmeg. Cover loosely with foil and chill overnight.
  • Before serving, puree well drained peaches and mix with some cinnamon.
  • Drizzle peach puree ( I kept mine partially chunky ) on a dessert plate, and add a carefully cut piece of tiramisu.
  • Top with a strawberry if desired and drizzle over chocolate ganache if desired.

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