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Pumpkin Tiramisu
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1 package Italian Ladyfingers (Soft, not hard cookies)
1/8 cup Frangelico Liqueur
8-oz. Mascarpone
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 mascarpone 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.
Serves 6.
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