What’s the nomenclature – this is an adult beverage dessert? Made with Amaretto in the pudding part and more in the whipped cream topping. There’s not THAT much liqueur in this – 1/3 cup total, spread over 8-10 servings, so that’s about 1 1/2 teaspoons or so per person. Maybe too much for young children since this dessert isn’t cooked, so it’s the straight stuff . . . keep that in mind.
When the first bite of this hit my tongue, well, I sighed in contentment. At the cooking class with Phillis Carey where I learned how to make this, the classroom was in total silence as we all mmmm’d or sighed. Phillis has devised lots of tiramisu variations. She just loves the dessert in general, so she keeps coming up with new methods of making it. The orange one she made a few months ago was off the charts. And now this one with pumpkin. Wow.
Start making this several hours ahead because it needs to rest – so the liqueur soaks into the ladyfingers. It’s still the raw liqueur used, but once it sits with the pastry it seems to mellow some. First you must make a simple syrup (1 cup sugar + 1 cup water, the standard measurements). You do have to buy (well, find first, then buy) the soft ladyfingers. This time of year (as I write this, it’s Fall) they’re harder to find – if you find them (usually near the fresh fruit, such as strawberries, in the produce section) buy extra and stick those in the freezer so you have them when you need them. Since I had this I’ve looked in 2 stores and haven’t found them. I’ll keep looking.
USING DRIED ITALIAN LADYFINGERS: Phillis said you could make this with the hard Italian ladyfingers – in that case I recommend you add 1 1/2 cups of water to the simple syrup and Amaretto mixture – you’ll need a whole lot more liquid to make this work. The proportion for that came from my favorite tiramisu recipe where Cook’s Illustrated devised the amount of coffee needed to dip the dried ladyfingers (you need a total of 2 1/2 cups liquid to soak dried ladyfingers). If you want to make your own soft ladyfingers, I found a recipe at the Food Network.
Layer the soft ladyfingers in a 9×13 pan and brush them with the Amaretto syrup. You’ll make a big bowl full of the pumpkin mixture – it’s sweetened condensed milk, brown sugar and Mascarpone cheese, and a whole bunch of heavy cream whipped up. Then you add in the pumpkin puree and pumpkin pie spices. Half of it is layered on top of the bottom layer of ladyfingers, then another layer of ladyfingers, the balance of the Amaretto syrup is brushed on, then finally you add the last of the pumpkin cream mixture. That’s covered and refrigerated for at least 4 hours, or up to 24 hours. Then just before serving, whip yet more whipped cream with the Amaretto syrup and that gets spread on the top along with the crushed up Amaretti cookies. You’ll feel like you’ve died and gone to heaven, especially if you love pumpkin.
What’s GOOD: The pumpkin, the cream, the Amaretto. Oh gosh. Everything. The fact that you can make this 24 hours ahead is also very nice.
What’s NOT: should I mention it’s decadent? Certainly over the top with heavy cream, but we’re not counting, right ;- )
* Exported from MasterCook *
Pumpkin Amaretti Cookie Tiramisu
Recipe By: Phillis Carey cooking class, Nov. 2013
Serving Size: 10
1 cup water
1 cup granulated sugar
1/3 cup Amaretto
6 ounces soft ladyfingers — (two 3-ounce packages)
3/4 cup sweetened condensed milk
1/4 cup light brown sugar
6 ounces mascarpone cheese — at room temperature
1 1/4 cups heavy cream
1 cup pumpkin puree — Libby’s
1 teaspoon pumpkin pie spice — (or make your own using 1/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, 1/8 tsp ground cloves and 1/8 tsp nutmeg)
1 cup heavy cream — (for topping)
3/4 cup Amaretti Di Saronno Cookies — coarsely crushed
1. SYRUP: Combine water and sugar in a small saucepan. Stir over medium heat until sugar dissolves and then allow mixture to come to a boil. Remove from heat and allow to cool. Stir in the Amaretto. REMOVE 3 T. of the syrup to use in topping.
2. Separate ladyfinger sections, leaving the individual fingers attached. Lay half the ladyfinger sections, round side down, in a 9×13 glass dish. Brush well with the Amaretto syrup to saturate each ladyfinger (do not use a silicone brush for this unless that’s the only kind of brush you have).
3. In a mixer gradually beat sweetened condensed milk and brown sugar into the mascarpone. Add the 1 1/4 cups heavy cream and bean until soft peaks form (this may take longer than usual because of the other ingredients in the mixture). Fold in pumpkin and pumpkin pie spice. When you do this, the mixture will thicken further (something to do with the sweetened condensed milk and the pumpkin combination). Spoon half the mascarpone cream over the ladyfingers and spread evenly. Top cream with remaining ladyfingers which also have been brushed with more Amaretto syrup (not the reserved 3 T). Spread on the remaining mascarpone cream mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.
4. Just before serving (or up to an hour or so before) whip the 1 cup heavy cream to soft peaks, then stirring in the reserved 3 T. of Amaretto syrup. Spread this on top of the tiramisu so all of it is covered completely. Sprinkle with the crushed Amaretti Di Saronno cookies and serve immediately, or chill (covered) for an hour or so. Use a spatula or just use a big spoon to serve in small bowls or a plate.
INSTRUCTION FOR USING DRIED ITALIAN LADYFINGERS: Add 1 1/2 cups water to the Amaretto syrup. Pour it into a flat dish and as you start the bottom layer, place a ladyfinger into the syrup and roll it around for a max of 2-3 seconds. That’s all, no longer. Place the ladyfingers in the bottom of the dish as usual and repeat the dipping for the 2nd layer of ladyfingers. The dish will need longer than 4 hours for resting and soaking up the liquid – at least 6 hours.
Per Serving: 500 Calories; 31g Fat (55.3% calories from fat); 6g Protein; 51g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 89mg Sodium.