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Pumpkin Tiramisu

A fall version of the classic Italian dessert. We substitute chocolate and espresso with layers of amaretto-soaked ladyfingers, crumbled biscotti and rich pumpkin-mascarpone filling. Put a little of the season into your after-dinner delights.

INGREDIENTS

  • 1 1/2 cups whipping cream
  • 1 1/2 cups sugar
  • 1 (8-ounce) container mascarpone cheese
  • 1 (15-ounce) can pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup amaretto
  • 2 (7.06-ounce) package DeLallo Savoiardi Ladyfingers
  • 7 ounces DeLallo Biscotti of your choice, crumbled

DIRECTIONS

  1. Beat cream and sugar until stiff peaks form. Combine with mascarpone, pumpkin and spices and beat until smooth.
  2. In a small, shallow dish, pour amaretto. Dip each ladyfinger before arranging along the bottom of a 13- by 9-inch baking dish, overlapping to fit. Spread one-third of filling atop ladyfingers, evenly sprinkle with one-third crumbled biscotti and repeat for one more layer.
  3. Smooth top of dessert and wrap tightly in plastic and foil. Refrigerate. Best when chilled overnight.

Pumpkin Tiramisu

A fall version of the classic Italian dessert. We substitute chocolate and espresso with layers of amaretto-soaked ladyfingers, crumbled biscotti and rich pumpkin-mascarpone filling. Put a little of the season into your after-dinner delights.