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12 Months of Recipes

December: Broccoli + Pomegranates

9 Ladies Dancing: Pumpkin and Chocolate Tiramisu Ladyfingers

Prep Time: 30 minutes | Cooking Time: Refrigerate for 4 hours | Ready In: 4-1/2 hours

9 Ladies Dancing: Pumpkin and Chocolate Tiramisu Ladyfingers

27 to 30 ladyfingers (from a 14.2-ounce package)

1-1/4 cups cold heavy cream

5 t. hazelnut coffee

2 ounces semisweet chocolate, roughly chopped, or chips

1/4 t. ground cinnamon, for dusting

1 cup mascarpone cheese

3/4 cup confectioners' sugar

1 can (15 ounces) pure pumpkin puree

1 T. unsweetened cocoa powder, plus 1-1/2 teaspoons for dusting

Equipment: bowls, measuring cups and spoons, spatula, plastic wrap

1

In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners’ sugar, and 2 T. of coffee. Whisk until soft peaks form, for about 5 minutes.

2

With a rubber spatula, fold in pumpkin puree until completely incorporated.

3

In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth.

4

Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.

5

In a small bowl, whisk cocoa into 1/3 cup hot water; then add coffee.

6

Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture.

7

Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Then add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture.

8

Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).

9

To serve, combine 1-1/2 t. cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.