Spiced Pumpkin Tiramisu Recipe

Here it is almost Thanksgiving once again, and my mind has started thinking about recipes for that 'looked forward to' dinner. For dessert, I think I'm going to fix Spiced Pumpkin Tiramisu. It's been a few years since I made it and it popped into my mind while thinking about what to fix this year. If you have never had it, you are in for a real treat. It is a relatively easy recipe and you will just love the result of your labors.

The recipe calls for Fra' Angelico but this year I'm going to use some Southern Comfort that we have, as we are out of Fra'Angelico. DH and I liked SoCo when we were younger, now it is a bit sweet and strange to us, so after looking it up on line yesterday to see if it would go with pumpkin, I will use it in this recipe. You just drizzle a little on the ladyfingers so it ought to be alright.

Here is the recipe. If you try it, I don't think you will be disappointed.

FlowerLady


SPICED PUMPKIN TIRAMISU

1 package Italian Ladyfingers (Soft, not hard cookies)
1/8 cup Frangelico liqueur
8 oz. Mascarpone (or cream cheese)
1/2 cup canned Pumpkin Puree
1 tsp. ground Cinnamon
1/2 tsp. ground Ginger
1/4 tsp. ground Mace
1-1/2 cups Confectioner's Sugar
1 tsp. Orange Extract
2-1/2 cups Heavy Cream, whipped and chilled, divided

Arrange ladyfingers on the bottom of a 9-inch square pan. Pour the Frangelico liqueur over the soft sweet ladyfingers. (You may substitute the same volume of Orange Juice for a non-alcoholic preparation.)

In a mixing bowl, blend together the mascapone with the pumpkin puree. Add the cinnamon, ginger, mace, confectioner's sugar and orange extract.

Fold in 1-1/2 cups of the whipped cream. Pour the mixture over lady fingers.

Gently spread remaining whipped cream on top of pumpkin mixture. Sprinkle the top with a dash or two of additional cinnamon, if desired.

Cover and refrigerate at least two hours before serving, or overnight.
Slice to serve.