Pumpkin-Gingersnap Tiramisù

Name: Pumpkin-Gingersnap Tiramisù
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps Calvados or other apple brandy; 425 grams pumpkin puree; 1 teaspoons cinnamon; 59 milliliters cornstarch; 6 larges egg yolks; 4 teaspoons unflavored gelatin (from 1 1/2 envelopes); 567 grams gingersnaps, 1/4 pound finely crushed; 473 milliliters pound mascarpone; 0 teaspoons salt; 355 milliliters sugar; 1 Tbsp pure vanilla extract; 2 Tbsps water; 946 milliliters whole milk

Pumpkin-Gingersnap Tiramisù might be just the side dish you are searching for. This recipe makes 12 servings with 577 calories, 11g of protein, and 27g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have calvados, pumpkin puree, cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming.

Ingredients you will need

Corn Starch

Gelatin

Sugar

Water

Egg Yolk

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk 1 cup of the hot milk into the yolk mixture.

Ingredients you will need

Milk

Egg Yolk

Equipment you will use

Whisk

Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes.

Ingredients you will need

Milk

Equipment you will use

Whisk

Sauce Pan

Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon.

Ingredients you will need

Canned Pumpkin

Cinnamon

Gelatin

Vanilla

Equipment you will use

Whisk

Whisk in the mascarpone.

Ingredients you will need

Mascarpone

Equipment you will use

Whisk

In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.

Ingredients you will need

Calvados

Sugar

Equipment you will use

Microwave

Bowl

Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard.

Ingredients you will need

Gingersnap Cookies