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Pumpkin-Caramel Tiramisu

Source of Recipe

Ladies' Home Journal


3 Tbs butter (no substitutes)
1/2 cup packed brown sugar
1/2 cup pure maple syrup
1/4 cup heavy cream
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 15-ounce can solid-pack pumpkin
1/2 cup granulated sugar
1/2 cup heavy cream
1/4 tsp salt
1 7-ounce package Italian ladyfingers or 2 3-ounce packages soft ladyfingers
1/2 cup heavy cream
1 Tbs confectioners sugar
1 Tbs bourbon
1 8-3/4-ounce container mascarpone, softened
1/4 tsp freshly grated nutmeg


1. For caramel, melt butter in medium saucepan; add brown sugar, maple syrup, and 1/4 cup cream and bring to a boil. Reduce heat and cook at a low boil, 8 minutes, until syrupy. Cool 10 minutes.
2. For filling, toast spices in a saucepan over medium heat, 15 to 25 seconds. Add pumpkin and granulated sugar; cook, stirring, about 5 minutes, until thick. Stir in 1/2 cup cream and the salt.
3. Arrange ladyfingers in a single layer in a shallow dish. Pour caramel over ladyfingers; turn to coat well. Let stand 10 minutes, turning occasionally.
4. For topping, heat remaining 1/2 cup cream in a mixer bowl on medium-high speed until it starts to thicken. Add confectioners' sugar and beat to soft peaks. Beat in bourbon. Fold half the whipped cream into the mascarpone to lighten. Fold in the remaining whipped cream.
5. To assemble, arrange half the ladyfingers in a single layer to cover the bottom of a shallow 2-quart casserole dish. Spread half the filling evenly over ladyfingers. Repeat with remaining ladyfingers and filling. Evenly spread with topping, then sprinkle with nutmeg. Cover and refrigerate 8 to 24 hours. Let stand at room temperature 30 minutes before serving.

Makes 8 servings