Recipe

Pumpkin Tiramisu With Peach Sauce Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 3 months, 1 week ago A recipe I adapted for special occasions. An incredible holiday dessert which was made to honor my daughter's recent engagement . A very mellow pumpkin undertone in a rich, delicate , light as air filling. . Prep:60m Servings:12	Midgelet
	tiramisu pumpkin choclate peach dessertslarge

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herby

Ingredients

3 lbs Italian mascarpone cheese ( 3, 500 g containers )

1 cup sugar

1 large clean crack free egg

1, 15 oz can solid pack pumpkin

2 cups heavy cream

grated nutmeg to sprinkle on top,

powdered cocoa ( optional ) to sprinkle on top

1 lg pkg Savoardi Italian Lady fingers ( 400 g )

4 cups cold brewed espresso ( no substitute )

1/2 cup sweet Marsala or almond liquor

Garnish:

1 large can of cling peaches, 1 lb 13 oz ( 882 g )

1/4 tsp cinnamon

fresh strawberries

Chocolate Ganache or store bought chocolate topping for plate presentation or piping

Directions

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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