Pumpkin Pick me Up
Pumpkin Tiramisu by Scott Goodwin for Intermezzo
These individual Pumpkin Tiramisu are an ideal dessert after a large holiday meal. Sweet and petite, they are super easy to assemble and make ahead. And they have just enough pumpkin, and no spice, if you are not a huge fan. I have made this recipe in many variations, first in a layer cake at the bakery, then for Intermezzo Magazine in these shot glasses, using home-baked sponge cupcakes and no whipped cream topping. For this latest version, feel free to start with store-bought spongecake or ladyfingers. And add a little cream on top. They are just as delicious!
INDIVIDUAL PUMPKIN TIRAMISU
MAKES 8 TO 10
about 24 to 30 ladyfingers
Filling
1/2 pound mascarpone cheese
1/2 cup pumpkin puree ( canned pumpkin is fine)
1/2 cup sugar
2 tablespoons amaretto (optional)
1 cup espresso
Topping (optional)
1 cup heavy cream
1/4 cup sugar
toasted almonds, amaretti crumbs or cinnamon sugar for garnish
Make filling
In an electric mixer, on medium speed, cream mascarpone , sugar and pumpkin until smooth.Refrigerate until using. ( Can be made one day in advance).
Make whipped cream frosting , if desired
In an electric mixer, whip cream until soft peaks form. Gradually add sugar and continue to beat until stiff. Use immediately.
Assemble
In a small bowl, combine espresso and amaretto ( if using).
Break ladyfingers in half. Dip a ladyfinger piece into coffee . Press into the bottom of a shot glass.
Top with a spoonful of filling. Continue to layer pieces of dipped ladyfingers and filling, pressing lightly to fill glass.
Top with whipped cream, if desired. Sprinkle with sliced almonds, amaretti crumbs or cinnamon sugar.
Refrigerate until serving.
Just a bit of cream for topping!
Make it easy and use the ladyfingers!