Pumpkin-Gingersnap Tiramisù

Pumpkin-Gingersnap Tiramisù
 
Pumpkin-Gingersnap Tiramisù CONTRIBUTED BY GRACE PARISI Made this for Thanksgiving for my family. It is so sweet and rich! be careful not to brush to much of the calvados syrup, a little goes a long way!
Ingredients
  • 3½ teaspoons unflavored gelatin (from 1½ envelopes)
  • 2 tablespoons water
  • 6 large egg yolks
  • ¼ cup plus 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups plus 1 tablespoon sugar
  • 1 quart whole milk
  • One 15-ounce can pumpkin puree
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon cinnamon
  • 1 pound mascarpone (2 cups)
  • 3 tablespoons Calvados or other apple brandy
  • 1¼ pounds gingersnaps, ¼ pound finely crushed
Instructions
  1. In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1½ cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
  2. In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
  3. Arrange one-third of the whole gingersnaps in a 9-by-13-by-2½-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight.
  4. Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.
Notes
The pumpkin tiramisù can be frozen for up to 1 week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.

 

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