What better way to celebrate National Espresso Day than with another easy Italian classic: tiramisu! I brewed some extra espresso last night to dip the ladyfingers in before placing them in the bowl and covering them with this seasonal variation of tiramisu using puréed pumpkin and warming cinnamon and nutmeg. A perfect afternoon treat on this cold, windy day.
How do you take your espresso? I used to always add some sugar. But, once my fiancé introduced me to the magical twist of a lemon rind last year, that’s all I need. Find yourself some great coffee beans and use that espresso grinder setting at the grocery store, or grind your own beans at home just before brewing. This can’t be any easier: fill the bottom with water just up to the steam valve, loosely place some coffee grinds in the filter, screw together and heat. I like to remove the pot from the fire about ¾ of the way through brewing. This helps prevent any loose grinds from coming up into the serving chamber.
Pumpkin Tiramisu
Adapted from Food & Wine, Dana Cowin
Filling
2 cups brewed espresso or other strong coffee
15 oz can of pumpkin purée
½ cup brown sugar
¾ tsp ground cinnamon
¾ tsp ground ginger
¼ tsp kosher salt
freshly grated nutmeg
1 ½ cups mascarpone cheese
1 ½ cups heavy cream
½ cup + 2 tbsp sugar
Margherite Cookies - about 2 12 oz. packages- or dried lady fingers
Topping
1 cup heavy cream
2 tbsp sugar
Gourmet, dark chocolate
Candied Ginger
Prepare the espresso. Pour into a medium-sized bowl and stir in 2 tbsp of sugar and set aside to cool.
Meanwhile, in a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger and salt. Add in some freshly grated nutmeg (I use a 5-second count while grating). Whisk to combine until smooth. Then add in the mascarpone and cream. Using a hand mixer on medium speed, mix until thickened and medium peaks form. Don’t mix too much - you need this to be thickened and sturdy, not thick and stiff.
Now, dip the cookies, two at-a-time, into the espresso mix, letting the excess drip back into the espresso bowl, and place in the bottom of an empty trifle bowl. Cover with approximately 1 ¼ cups of the pumpkin mixture. Repeat the dipping and layering process and ensuring you can top with remaining pumpkin mixture and leaving no cookies exposed. I usually have 3 layers of cookies. Cover the bowl with cling wrap and set in the fridge at least 8 hours.
When ready to serve, prepare the whipped topping by whisking (using a hand mixer or Kitchen Aid) the cream and sugar together until it forms soft peaks. Dollop the whipped cream on top of the tiramisu and garnish with shaved chocolate and thinly sliced candied pieces of ginger.
Serve with some espresso adding a lemon twist.
_____________________________ Copyright 2020, Brendan McCann, All Rights Reserved.
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