Pumpkin Cream Tiramisu Recipes
PUMPKIN TIRAMISU
Tiramisu is a classic dessert that everyone enjoys. For a more fall flavor, try this version, which features a creamy pumpkin filling and sweet spices.-Holly Billings, Battlefield, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream., In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3-qt. trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice. , Cover and refrigerate for until chilled, about 4 hours.
Nutrition Facts : Calories 299 calories, Fat 21g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 179mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN TIRAMISU
This is a twist on the traditional tiramisu, made with pumpkin puree and spices and served in a trifle bowl. Place a light dusting of cinnamon on top just before serving/presenting.
Provided by yfrender
Categories Fruits and Vegetables Vegetables Squash
Time 3h30m
Yield 20
Number Of Ingredients 12
Steps:
- Beat cream and cream of tartar in a bowl with an electric mixer until soft peaks form.
- Beat mascarpone cheese in a separate bowl using an electric mixer on low speed; slowly beat in confectioners' sugar until fully incorporated. Add pumpkin puree, cinnamon, ginger, nutmeg, and cloves; beat until well combined. Fold whipped cream into pumpkin mixture.
- Mix coffee and rum together in a bowl. Briefly dip each ladyfinger into coffee mixture. Arrange a layer of dipped ladyfingers in the bottom of a trifle bowl or serving dish. Cover layer with about 1/3 of the pumpkin mixture. Continue layering ladyfingers and pumpkin mixture.
- Cover dish with plastic wrap and refrigerate until set, 3 hours to overnight.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 34.3 g, Cholesterol 104.4 mg, Fat 21.3 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 11.9 g, Sodium 148.8 mg, Sugar 19.1 g
PUMPKIN CREAM TIRAMISU
Pumpkin isn't only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you'll add this recipe to keeper files. -Pam Peters, Fernie, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture., Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack., In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.
Nutrition Facts : Calories 635 calories, Fat 40g fat (25g saturated fat), Cholesterol 132mg cholesterol, Sodium 432mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 3g fiber), Protein 7g protein.
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From bhg.com
5/5 (31)Total Time 8 hrs 30 mins
- Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.
- For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.
- For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).
- To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.
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5/5 (2)Total Time 2 hrs 20 minsCategory DessertCalories 449 per serving
- Combine 2/3 cups heavy cream, 4 ounces mascarpone cheese, vanilla extract, pumpkin puree, and 1 tsp pumpkin pie spice in a large bowl, or the bowl of your stand mixer.
- Begin on low speed to avoid splashing, then gradually work up to beating the mixture at medium speed for 3 minutes, or until light and fluffy. Set aside.
- In another large bowl, mix 1 cup heavy cream, 1/4 cup maple syrup, 1 tsp pumpkin pie spice, and brown sugar using an electric mixer. Beat slowly at first and gradually working up to medium speed. Mix until the whipped cream can hold a stiff peak.
- Get ready for assembly by mixing the rum and espresso in a small bowl near your pan. Dip each ladyfinger into the rum mixture and lay them in an even layer along the bottom of your pan, using pieces to fill in as needed.
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4.9/5 (27)Total Time 1 hrCategory DessertCalories 610 per serving
- Firstly, we want to make sure the eggs are safe to eat. Combine egg yolks and sugar in a medium sized bowl and put it over a pot of simmering water (a bain marie), whisking continuously with a whisk or an electric hand mixer. The mixture should become pale and fluffy, the sugar should be dissolved and it should be fairly hot when you dip your fingertips in. If you have a thermometer, the mixture should reach just up to 70˚C (140˚F) to be considered pasteurized and safe to eat. Anything above that and your egg yolks will start to cook.
- In a bowl of a standing mixer combine cold mascarpone, egg/sugar mixture, pumpkin puree, spices and vanilla extract. Mix on medium-high speed until it's all nicely incorporated. Add cold heavy cream and mix until everything is combined. Transfer to a large piping bag fitted with Wilton 6B nozzle.
- Make strong coffee, transfer it to a shallow plate and let it cool, then add the rum and stir it all together. Dip one ladyfinger at a time, letting it soak 1-2 seconds on each side. Don't leave it for too long, otherwise they will turn into a mushy mess.
- Place them in a 10-11 inch rectangle dish to cover the base. Then spread with half of mascarpone cream. Repeat the process of dipping again and then pipe the mascarpone cream on top. Dust with cocoa powder and put in the fridge for at least 4 hours to cool.
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From myrecipes.com
5/5 (3)Total Time 6 hrs 15 minsServings 10-12
- Whisk together sugar and flour in a large heavy saucepan. Whisk together eggs, egg yolks, and 2 cups cream in a bowl. Whisk cream mixture into sugar mixture, and cook over medium-low heat, whisking constantly, 15 minutes or until very thick. (Mixture will come to a simmer during the last 2 to 3 minutes.) Remove from heat; whisk in vanilla bean paste, and transfer to a medium bowl. Place plastic wrap directly on warm custard (to prevent a film from forming). Cool completely (about 1 1/2 hours).
- Stir together espresso and brandy. Brush flat sides of about 24 ladyfingers with espresso mixture. Stand lady fingers around edge of a 10-inch springform pan, placing rounded sides against pan. Line bottom of pan with additional ladyfingers, cutting if necessary to cover bottom of pan completely. Brush espresso mixture over ladyfingers on bottom of pan.
- Spread one-third of cream cheese mixture over ladyfingers on bottom. Repeat layers twice with remaining ladyfingers, espresso mixture, and cream cheese mixture, ending with cream cheese mixture. (Reserve any remaining ladyfingers for another use.) Cover and chill 4 hours to 2 days.
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- Raw egg option: Add egg yolks and ¼ cup sugar to a medium-sized mixing bowl. Use an electric mixer on medium speed to beat until the eggs are fluffy and pale yellow. When the eggs have tripled in size, you're done.Cooked egg option (Zabaglione): Fill a medium-sized pan with about an inch of water, and bring it to a simmer. (Or use a double boiler.)Add egg yolks and ¼ cup sugar to a to a medium-sized heatproof bowl (such as Pyrex or metal), and set it on top of the pan with simmering water.Right away, use an electric hand mixer, whisk eggs at a medium speed, and continue beating until the mixture is light and fluffy. When the eggs have doubled in size, you're done. Remove eggs from heat and set aside.Make sure not to leave the eggs on the heat for longer than needed. You only want to heat them, not scramble them.
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- In the bowl of your stand mixer, or in a large bowl with a hand mixer, whip the cream until the cream reaches stiff peaks. Set aside.
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- Steep tea in 1 cup of boiling hot water and allow it to sit until cool. If using loose leaf tea, strain before dipping your lady fingers.
- Once the tea is cool, make the pumpkin mascarpone. In a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat the mascarpone, sugar, egg yolks, rum, heavy cream, pumpkin puree, and vanilla on medium high speed until light and fluffy, about 2-3 minutes.
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- 1) In the bowl of an electric mixer, whisk together the heavy cream and the sugar until stiff peaks form. Remove the whipped cream to a small bowl and set aside.
- 2) In a large bowl, mix together the pumpkin puree, pumpkin pie spice, and vanilla. Add half of the sweetened whipped cream and fold in gently to combine.
- 3) In the same bowl you whisked your heavy cream in, add the cream cheese and just mix in for a few seconds to make sure it’s nice and creamy. Add the remaining half of the whipped cream and just mix it together for a few seconds to combine. Have your 2 fillings in front of you and start assembling.
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