Chocolate Pumpkin Tiramisu
By barnetag
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Ingredients
- 1 Bar (3.5 oz.) Dark (50-50%) Chocolate
- 3/4 cup Hot Coffee
- 5 Tbsp. Bourbon
- 1 1/2 cups Mascarpone
- 1 cup Powdered Sugar
- 2/3 cup Heavy Cream
- 1 1/2 tsp. Vanilla Extract
- 1/4 tsp. Ground Cinnamon
- 1 cup Canned Pumpkin Puree
- 7 oz. Italian Ladyfingers (about 24 cookies)
Details
Servings 6
Level of difficulty Average
Cooking time 30mins
Cost Average budget
Preparation
Step 1
On a cutting board, coarsely chop half the chocolate. Transfer to a large bowl, add the coffee and whisk until the chocolate melts. Whisk in 2 tablespoons of bourbon.
Step 2
In another large bowl, combine the mascarpone, powdered sugar, heavy cream, vanilla, cinnamon and the remaining 3 tablespoons of bourbon. Using an electric mixer on medium speed, beat until fluffy, 1-2 minutes. Add the pumpkin puree; mix on medium-low until blended and creamy.
Step 3
Working with about 1/3 of the ladyfingers, dip and roll the cookies, one at a time, in the chocolate mixture until soaked but not soggy, 3-4 seconds. Arrange in single layers in the bottoms of six 8-oz. glasses, breaking the cookies if necessary. Divide 1/3 of the pumpkin mixture among the glasses, spooning it on top of the cookies and spreading evenly. Grate about 1/3 of the remaining chocolate evenly over the pumpkin mixture.
Step 4
Repeat the layers twice more with the remaining pumpkin mixture and chocolate. Cover and refrigerate for at least 4 hours and up to 2 days. Serve cold.
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