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the goods 1 1/2 lb slab of gingerbread 1 cup cooked, mashed pumpkin 1 1/2 cups heavy cream 1 cup milk 1 cup brown sugar 5 egg yolks 3 teaspoons pumpkin pie spice * 2 tblspns molasses or treacle 1 1/2 cups whipping cream 1 cup marscapone cointreau, grand marnier or brandy you will need:
time: 30 minutes (prepare at least 6 hours before serving) view the date that this recipe was used in view the 'give thanks' newsletter that this recipe was published in
*mix 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg
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gingerbread and pumpkin tiramisu I am a big believer in making it easy on yourself, so try and buy gingerbread from 'whole foods' or your local supermarket, otherwise you can click here for my recipe slice: circles into gingerbread (measure the base of the glasses that you are going to serve this in and cut around it). the gingerbread should be about 1 inch high. drop the gingerbread into the glasses and pour a good capful (or more!) of cointreau onto the bread mix: pumpkin (canned is fine); heavy cream; milk; molasses (optional); sugar ; pumpkin pie spice and beaten egg yolks. heat over a medium flame, stirring, until the custard starts to bubble. remove from heat, strain it and set aside to cool slightly. pour about 1 inch of custard over the gingerbread. if you have extra custard, enjoy it hot over ice cream! whip: whipping cream until it doubles in volume, then add marscapone and beat until the mixture holds its form . spoon over the cooled custard from dessert to diva: top the tiramisu with praline shards praline shards butter: a 12 inch sheet of aluminum foil and scatter 1/2 cup of slivered almonds over it heat: of superfine (castor) sugar in a non-stick skillet over a low heat. the sugar will melt. remove from the heat as soon as the sugar has dissolved has turned golden brown. it will keep cooking and burn quickly, so timing is important. drizzle: melted sugar over the almonds and allow to cool. break the praline into shards and store in an air-tight container until serving make it easy on yourself: skip the pumpkin custard and top the gingerbread with the whipped marscapone/ cream then sprinkle a mix of 1 teaspoon pumpkin pie spice and 2 teaspoons brown sugar on top this will make 6 individual tiramisu servings or one large one *these can (and should) be made ahead so that the cointreau works its magic on the gingerbread...just don't put the praline on top until you are serving them **go crazy; toss some slices of canned pears between the layers of gingerbread and pumpkin custard
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