Pumpkin Tiramisu with Peach Sauce
From midgelet 16 years agoIngredients
- 3 lbs Italian mascarpone cheese ( 3, 500 g containers ) shopping list
- 1 cup sugar shopping list
- 1 large clean crack free egg shopping list
- 1, 15 oz can solid pack pumpkin shopping list
- 2 cups heavy cream shopping list
- grated nutmeg to sprinkle on top, shopping list
- powdered cocoa ( optional ) to sprinkle on top shopping list
- 1 lg pkg Savoardi Italian Lady fingers ( 400 g ) shopping list
- 4 cups cold brewed espresso ( no substitute ) shopping list
- 1/2 cup sweet marsala or almond liquor shopping list
- Garnish: shopping list
- 1 large can of cling peaches, 1 lb 13 oz ( 882 g ) shopping list
- 1/4 tsp cinnamon shopping list
- fresh strawberries shopping list
- chocolate Ganache or store bought chocolate topping for plate presentation or piping shopping list
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.
People Who Like This Dish 2
- herby Albany, NY
- pinkpasta Upstate, SC
- midgelet Whereabouts, Unknown
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