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
- Credits : Canadian Living Magazine: October 2012
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 purée, 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
- Iron 9.0
- Folate 14.0
- Calcium 10.0
- Vitamin A 36.0