Pumpkin Praline Tiramisu

Pumpkin Praline Tiramisu Image Author: Canadian Living Credits: Pumpkin Praline Tiramisu Image

This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.

  • Portion size 12 servings

Ingredients

  • 1 cup granulated sugar
  • 4 strips citrus peel
  • 3 tablespoons triple sec
  • 6 egg yolk
  • 1 1/2 cup mascarpone cheese softened
  • 1/2 cup canned pumpkin purée
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 1/2 cup whipping cream (35%)
  • 36 ladyfinger cookies
Praline Dust:
  • 1/3 cup chopped pecans toasted
  • 1/3 cup chopped blanched almond toasted
  • 1/3 cup granulated sugar

Method

In saucepan, combine 1/2 cup of the sugar with 1/2 cup water. Add peel and bring to boil over medium heat, stirring until sugar is dissolved; boil for 1 minute. Let stand for 1 hour. Stir in triple sec. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

In large heatproof bowl, whisk egg yolks with remaining sugar. Place bowl over saucepan of simmering water; cook, whisking, until thickened, about 5 minutes.

In large bowl, stir together mascarpone cheese, pumpkin pur?e, cinnamon, ginger, cloves and nutmeg; whisk in egg mixture. Whip cream; gently fold into pumpkin mixture.

Quickly dip both sides of each ladyfinger in cooled triple sec mixture; arrange half in 13- x 9-inch (3 L) baking dish. Spread with half of the pumpkin mixture. Repeat layers once. Cover and refrigerate for 12 hours or for up to 24 hours.

Praline Dust: Meanwhile, spread pecans on parchment paper–lined baking sheet. In heavy saucepan, stir sugar with 2 tbsp water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 8 minutes. Pour over pecans, scraping pan with spatula; let cool until hardened, about 40 minutes. (Make-ahead: Cover with plastic wrap; store in cool dry place for up to 24 hours.)

Break praline into chunks; pulse in food processor until in coarse crumbs. Sprinkle over tiramisu before serving.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 62 mg
  • Sugars 30 g
  • Protein 8 g
  • Calories 434.0
  • Total fat 28 g
  • Potassium 90 mg
  • Cholesterol 237 mg
  • Saturated fat 15 g
  • Total carbohydrate 38 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin Praline Tiramisu