Best 2 Pumpkin Gingersnap Tiramisu Recipes

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Seeking a delectable and unique dessert to tantalize your taste buds? Look no further than our exploration of the best pumpkin gingersnap tiramisu recipes. This extraordinary fusion of classic Italian tiramisu and autumnal pumpkin flavors is sure to impress any dessert aficionado. Prepare to embark on a culinary journey where velvety pumpkin mousse meets crisp gingersnap cookies, all harmoniously layered with a rich coffee-infused syrup. Discover the secrets of creating this exquisite dessert, from selecting the perfect pumpkin and gingersnaps to achieving the ideal balance of flavors. Let us guide you through the process of crafting this autumnal delight, ensuring that your next dessert gathering becomes a memorable affair.

Here are our top 2 tried and tested recipes!

PUMPKIN GINGERSNAP TIRAMISU



Pumpkin Gingersnap Tiramisu image

I plan to make this for Thanksgiving this year and wanted to save the recipe so I wouldn't lose it. This is from November 2008 Food & Wine. Can be made ahead and frozen up to one week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.

Provided by mary winecoff

Categories     Gelatin

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

3 1/2 teaspoons unflavored gelatin (about 1 1/2 envelopes)
2 tablespoons water
6 large egg yolks
1/4 cup cornstarch, plus
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups sugar, plus
1 tablespoon sugar
1 quart milk
1 (15 ounce) can pumpkin puree
1 tablespoon vanilla extract
3/4 teaspoon cinnamon
2 cups mascarpone
3 tablespoons calvados or 3 tablespoons other apple brandy
1 1/4 lbs gingersnaps, 1/4 pound should be finely crushed

Steps:

  • In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened.
  • In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
  • In a small microwave safe bowl, microwave the Calvados with the remaining 1 Tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
  • Arrange one third of the whole gingersnaps in a 9 by 13 by 21/2 inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight.
  • Let the tiramisu stand at room temperature for 6 hours until thawed. Sprinkle with the remaining gingersnaps.

PUMPKIN-GINGERSNAP TIRAMISU



PUMPKIN-GINGERSNAP TIRAMISU image

Categories     Dessert     Freeze/Chill     Thanksgiving

Number Of Ingredients 13

3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)
2 tablespoons water
6 large egg yolks
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups plus 1 tablespoon sugar
1 quart whole milk
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
3/4 teaspoon cinnamon
1 pound mascarpone (2 cups)
3 tablespoons Calvados or other apple brandy
1 1/4 pounds gingersnaps, 1/4 pound finely crushed

Steps:

  • Directions In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone. In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved. Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight. Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve. Make Ahead The pumpkin tiramisù can be frozen for up to 1 week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh pumpkin puree, real ginger, and creamy mascarpone cheese are essential.
  • Make sure the ladyfingers are soft before dipping them in the coffee mixture. This will help prevent them from breaking.
  • Don't over-mix the mascarpone cheese mixture. Over-mixing can make it grainy.
  • Chill the tiramisu for at least 4 hours before serving. This will allow the flavors to meld and the tiramisu to set.
  • Garnish the tiramisu with grated pumpkin, gingerbread crumbs, or whipped cream before serving for an extra touch of flavor and elegance.

Conclusion:

This pumpkin gingersnap tiramisu is a delicious and festive dessert that is perfect for fall and winter gatherings. The combination of pumpkin, ginger, and mascarpone cheese is irresistible, and the gingersnap cookies add a unique and flavorful twist to this classic Italian dessert. Whether you're a fan of tiramisu or just looking for a new and exciting dessert to try, this pumpkin gingersnap tiramisu is sure to please.

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