Pumpkin Gingersnap Tiramisu

May 10, 2023May 10, 20230 17
Pumpkin Gingersnap Tiramisu, a warm and spicy twist on the classic Italian dessert
in Dessert

Prep

30 min

Cook

20 min

Ready In

6 hours 50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 teaspoons unflavored gelatin ( about 1 1/2 envelopes )
2 tablespoons water
6 large egg yolks
1/4 cup cornstarch , plus
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups sugar , plus
1 tablespoon sugar
1 quart milk
1 can pumpkin puree
1 tablespoon vanilla extract
3/4 teaspoon cinnamon
2 cups mascarpone
3 tablespoons calvados or 3 tablespoons other apple brandy
1 1/4 lbs gingersnaps , 1/4 pound should be finely crushed

Nutrision Information

Servings Per Recipe
12
Calories
558
Sugar
41g
Fat
29g
Pumpkin Gingersnap Tiramisu is a delicious twist on the classic Italian dessert, adding warm and spicy flavors that are perfect for the fall and winter months. The combination of creamy pumpkin custard and crunchy gingersnaps is sure to please any dessert lover. Apple brandy and cinnamon add an extra layer of complexity and depth of flavor to this comforting and satisfying dessert. Whether served at a dinner party or as a special treat for yourself, this dessert is a surefire crowd-pleaser.

Instructions

1.In a small bowl, sprinkle the gelatin over the water and let sit for 5 minutes to bloom.
2.In a large bowl, whisk together the egg yolks, cornstarch, salt, and 1 1/2 cups sugar until pale and thickened.
3.In a large saucepan, heat the milk and pumpkin puree over medium heat until steaming but not boiling.
4.Gradually whisk the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
5.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 12-15 minutes.
6.Remove from heat and whisk in the vanilla extract, cinnamon, and bloomed gelatin until fully dissolved.
7.Strain the mixture through a fine-mesh sieve into a large bowl and let cool to room temperature.
8.In a separate bowl, beat the mascarpone and calvados until smooth.
9.Fold the mascarpone mixture into the cooled pumpkin custard until fully combined.
10.Spread a thin layer of the custard in the bottom of a 9x13 inch dish.
11.Arrange a layer of gingersnaps on top of the custard, breaking them into smaller pieces to cover any gaps.
12.Repeat with another layer of custard and gingersnaps, continuing until all ingredients are used up.
13.Chill the tiramisu in the refrigerator for at least 6 hours or overnight to set.
14.Before serving, sprinkle the reserved finely crushed gingersnaps on top of the tiramisu for extra crunch.

PROS

The warm and spicy flavors of pumpkin and gingersnap combine to create a comforting and satisfying dessert perfect for the fall and winter months.

The addition of apple brandy adds an extra layer of complexity and depth of flavor.

Can be made ahead of time and chilled until ready to serve.

CONS

This dessert is not suitable for those with egg or dairy allergies or intolerances due to the use of egg yolks and mascarpone cheese.

Contains a high amount of sugar and fat, so should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Pumpkin is a good source of vitamin A, which supports immune health and vision.
The cinnamon in this recipe has been linked to improving blood sugar control and reducing inflammation.

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