One of our family’s favorite desserts is Tiramisu. Now I’ll be honest, growing up Italian I never had this at any family parties or special occasions. I had many Italian desserts at Sunday dinner but not this. It wasn’t until When Harry Met Sally, that I needed to try my hand at this dessert, and I have never looked back. This year I was going to make my standard Italian one for Thanksgiving, but decided that instead of pumpkin pie, which I just made last week because my son Ryan had a craving for it and couldn’t wait until Thanksgiving. So I made him a pie and he couldn’t be happier, he earned it, he got all A’s on his midterms his first semester of college! So since I made this scrumptious pie from fresh pumpklin I might add, this is what I decided to do.
I am beta testing this with the fam, but I am sure they will love it just as much as the traditional favorite. This dessert is light and airy and so creamy. I like to use a combination of Ameretto and espresso for the ladyfinger bath, and fresh whip cream is key. No Cool Whip here, fresh! I like to use freshly ground all spice and nutmeg as well as fresh ginger for spice. I think the combination is the perfect holiday dessert, when you are bored with pie, and cheese cake.
Give this one a try. I am sure you will be adding this to your holiday table.
A holiday spin on an Italian favorite, that's, creamy, luscious and so delish!
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
1 8 oz. pkg, of softened cream cheese
1 container of softened marscapone cheese
3 cups of heavy cream (reserve 1 1/2 cups for the topping)
1 can of pumpkin puree or 1 1/2 cups fresh pumpkin
3 tbsp. of powdered sugar
3/4 cup of light brown sugar
2 tsp. of vanilla (divided)
2 tsp. of pumpkin pie spice
1 tsp. of ground nutmeg
1 tsp. of ground allspice
2 tsp. of grated ginger
1 cup of espresso or dark roasted black coffee cooled
1 shot of Ameretto or even Frangelico the Italian hazelnut liquor would be amazing in this. If you don’t want to add alcohol use almond extract about 2 tsp.
1/4 cup of ginger snap cookies crushed
2 packs of lady fingers appx. 3 oz. each
pinch of kosher salt
In a large mixing bowl of electric mixer, combine heavy cream, powdered sugar, and vanilla. Beat well until stiff peaks appear. Chill whisk attachment for easy whipping of cream.
In another bowl, with beater attachment, beat cream cheese, and mascarpone with brown sugar. Mix well, scraping down bowl. Add in pumpkin, spices, vanilla, salt, and ginger. Add half of the whip cream to the pumpkin, fold in well to combine.
In a 8×8 square baking pan, combine espresso and amaretto, taking ladyfingers one at a time, dip in espresso mixture just until the cookie is coated. Do not leave in too long or it will soak up too much liquid, and be mushy. Taking a trifle bowl, begin to assemble ladyfingers around the glass standing ladyfingers up vertically. When the sides are completely layered, line bottom of trifle dish with ladyfingers, add a layer of pumpkin mixture, smoothing out as you go, add another layer of lady fingers, pumpkin, and whip cream in the same fashion. When you get to the top, leave room for more whipped cream. Take the crushed ginger snap cookies and sprinkle on top.
Cover with plastic wrap, and refrigerate for at least 4 hours or overnight. Devour.