The Freshman Cook: Pumpkin Tiramisu

If you are looking for a wonderful and tasty fall or Thanksgiving dessert, I have one for you! Actually, this Pumpkin Tiramisu is delectable anytime! They are made in individual dishes for ease of serving, and they can be made ahead of time, for the most part, for all around dessert easiness! You will love these!

Pumpkin Tiramisu

printable recipe
(makes 4 individual 8 ounce desserts)
 3/4 cup Espresso, cooled
3 large Eggs
1/8 cup Sugar
8 ounces Mascarpone Cheese
1/2 cup Pumpkin
1 tablespoon Vanilla   
Lady Fingers
Heavy Whipping Cream  You can use an instant espresso, like I did, and then set it aside to cool.
In a mixing bowl blend the eggs, sugar, mascarpone cheese, pumpkin, and vanilla together until smooth.
1). I used very soft, bakery style lady fingers. They are available in the refrigerated area of a bakery. You can also use the harder shell variety, just saw with a serrated knife to cut. Place the lady fingers around the edge of your dish.

2). Cut a few lady fingers in half. Dip them in the espresso quickly. They will fall apart if they are saturated.

3). Place the dipped lady fingers in the bottom of your dish.

4). Top the cookies with pumpkin mix. Repeat #2 and #3 creating layers. This size dish took 3 layers.

Refrigerate until set.

Melt chocolate over low heat using a double boiler. As the chocolate is melting, add a teaspoon at a time of heavy whipping cream to the chocolate, stirring it together. Allow the chocolate and whipping cream to heat together into a sauce you can drizzle, but not too thin. 

Drizzle chocolate over dessert and enjoy!
Thanks for joining me today! 

Have a Wonderful and Happy Thanksgiving!

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