- Prep time 40 minutes
- Total time 13 hours
- Portion size 12
- 1 cup (250 mL) granulated sugar
- 4 strips citrus peel
- 3 tbsp (45 mL) triple sec
- 6 egg yolks
- 1-1/2 cups (375 mL) mascarpone cheese, softened
- 1/2 cup (125 mL) canned pumpkin purée
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) ground ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1-1/2 cups (375 mL) whipping cream, (35%)
- 36 ladyfinger cookies
- 1/3 cup (75 mL) chopped pecans or blanched almonds, toasted
- 1/3 cup (75 mL) granulated sugar
In saucepan, combine 1/2 cup of the sugar with 1/2 cup water. Add peel and bring to boil over medium heat, stirring until sugar is dissolved; boil for 1 minute. Let stand for 1 hour. Stir in triple sec. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
In large heatproof bowl, whisk egg yolks with remaining sugar. Place bowl over saucepan of simmering water; cook, whisking, until thickened, about 5 minutes.
In large bowl, stir together mascarpone cheese, pumpkin pur?e, cinnamon, ginger, cloves and nutmeg; whisk in egg mixture. Whip cream; gently fold into pumpkin mixture.
Quickly dip both sides of each ladyfinger in cooled triple sec mixture; arrange half in 13- x 9-inch (3 L) baking dish. Spread with half of the pumpkin mixture. Repeat layers once. Cover and refrigerate for 12 hours or for up to 24 hours.
Praline Dust: Meanwhile, spread pecans on parchment paper–lined baking sheet. In heavy saucepan, stir sugar with 2 tbsp water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 8 minutes. Pour over pecans, scraping pan with spatula; let cool until hardened, about 40 minutes. (Make-ahead: Cover with plastic wrap; store in cool dry place for up to 24 hours.)
Break praline into chunks; pulse in food processor until in coarse crumbs. Sprinkle over tiramisu before serving.
Source: Canadian Living, October 2012 Magazine