Fall is my favorite time of year I love the flavor of pumpkin and it seems this year all the recipes have been showcasing it. I’m a sucker for tiramisu so this was a win for me. I am a little picky about if they are done just right, but this one I really enjoyed with a little extra flavor of Fall. You only taste a hint of the pumpkin so it’s not an overpowering flavor in the dessert.
I used a few wide mouth Mason jars for half so hubby could take it to work and put the other half in a small casserole dish. The recipe says it last up to 2 days. It will last a little longer, but it starts to breakdown a little and becomes watery.
Chocolate Pumpkin Tiramisu
(Adapted from Rachael Ray Magazine October 2013)
1 bar (3.5 oz) Dark Chocolate (50-60% cacao)
3/4 cup Hot Coffee
5 tablespoons Bourbon
1 1/2 cups mascarpone
1 cup confectioners’ sugar
2/3 cup heavy cream
1 1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup canned pumpkin puree (pure pumpkin, not the pie mix!)
1 package (7 oz.) Italian ladyfingers (about 24 cookies)
On a cutting board, coarsely chop half of the chocolate.
Transfer to a large bowl, add the coffee and whisk until the chocolate melts.
Whisk in 2 tablespoons bourbon.
In another large bowl, combine the mascarpone, confectioners’ sugar, heavy cream, vanilla, cinnamon and the remaining 3 tablespoons bourbon.
Using an electric mixer on medium speed, beat until fluffy, 1 to 2 minutes.
Add the pumpkin puree; mix on medium-low until blended and creamy.
Working with about one-third of the ladyfingers, dip and roll the cookies, one at a time, in the chocolate mixture until soaked but not soggy, 3 to 4 seconds.
Arrange in single layers in the bottoms of six 8 ounce glasses, breaking the cookies if needed.
Divide one-third of the pumpkin mixture among the glasses, spooning it on top of the cookies and spreading evenly. Grate about one-third of the remaining chocolate evenly over the pumpkin mixture.