ladyfingers were marked $13.99. I stood there for a while, trying to decide how badly I didn't want to make my own. I had already passed on the last two shattered pie crusts in the freezer section, reluctantly accepting that I would have to make one for the dutch pumpkin and apple pie. Finally, I put the ladyfingers in the cart. It turned out they were only $2.99. Massive difference, and a huge relief, but it did show me that my recent schedule of working six days a week, plus choir the evenings before my baking days, was taking a toll. Two more weeks until Rosh Hashanah, and I'm just now back to 5-day weeks.
Considering I've based this recipe on a half-batch of this one from Food & Wine, it is very easy. Much easier than the other tiramisu I posted. You don't make zabaglione because the pumpkin provides a similar texture and richness. I just chucked in the little bit of alcohol that would have been in the zabaglione for effect. Including brewing the coffee, this only took half an hour.
This version is sized for a loaf pan, about 8 servings. Refer to the original recipe to use a single-pie 15 oz can of pumpkin and feed a small army out of a trifle bowl.
1 package (12 split) ladyfingers
*1 C pumpkin purée
1/4 C brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
dash kosher salt
*1 Tb marsala (optional)
1/4 C + 1 Tb granulated sugar
3/4 C mascarpone
1 C heavy cream (whip a little more if you want for garnish)
1. While the coffee is brewing and cooling, start by lining a standard 9" loaf pan with plastic wrap.
2. In a stand mixer, combine pumpkin, brown sugar, ginger, cinnamon, salt, nutmeg, marsala, 1/4 C of the granulated sugar, and mascarpone until smooth.
3. Separately, whip cream to relatively firm peaks with a tablespoon of sugar. However sturdy the cream is will dictate the firmness of the finished product. Beat lightly into pumpkin mixture until smooth, less than a minute.
Serves 8 to 10
Difficulty rating π