Pumpkin Tiramisu

I had a huge scare while shopping for this one.  The 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 C brewed and cooled coffee
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
dash nutmeg
*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.

4.  Dip 6 ladyfinger halves into the coffee and arrange in a single layer in bottom of loaf pan, rounded side down.  This whole thing is going to be inverted.  Top with 1/2 of pumpkin mousse.  Repeat.  For top layer, which will be the base, dip remaining half of ladyfingers and arrange in a more solid layer.  Close plastic wrap and chill at least 8 hours.  It works best made the day before.  If you're serving this directly from the loaf pan, refrigeration is fine and you don't need to line it with plastic.  You can also place the cookies right side up.  If removing, freeze for about an hour first.  The cookies will become solid, but the cream will still be a little soft.  Invert onto serving platter and remove plastic wrap no more than 15 minutes before serving, or it will start to melt flat.  Cut slices and serve with additional whipped cream.

Serves 8 to 10

Difficulty rating  π