Well, last week had good intentions.
Weeks of tree hauling,
2 days of power outages,
more wind storms,
more trees to haul ...
It has been a busy few weeks.
Before the craziness,
we had an Italian themed dinner at church.
Lasagna was the dish I brought,
but dessert was the fun one.
I wanted to stick with the theme.
I had never tasted plain tiramisu,
but how could pumpkin spice, coffee, and cookies go wrong?
I ordered the Gluten-free ladyfingers.
I found some single serve instant espresso packets.
I set to work.
It was actually a very easy recipe and quite quick to make.
It was a success in my home and requested for Christmas :)
We expected a very sweet treat,
but it was just perfect.
Gluten-free Pumpkin Spice Tiramisu.
Ingredients:
1 1/2 cups heavy cream
2 large eggs, separated
1/3 cup plus 1 tablespoon sugar
1 cup mascarpone, at room temperature
1/2 cup canned pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups brewed espresso, at room temperature
One 5.3-ounce package gluten-free ladyfingers, such as Schar
Directions:
In the bowl of a stand mixer fitted with the whisk attachment,
beat the cream on medium-high speed until stiff peaks form;
transfer to a small bowl and refrigerate.
In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment,
beat the egg whites on high speed until soft peaks form.
Add 1 tablespoon sugar and beat until stiff peaks form; transfer to a small bowl.
In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment,
beat together the egg yolks and the remaining 1/3 cup sugar on high speed until thickened and pale yellow. Gently fold the mascarpone, pumpkin puree, pumpkin pie spice and a third of the whipped cream into the egg yolk mixture.
Gently fold in the whipped egg whites and refrigerate.
Place the espresso in a shallow plate.
Dip both sides of the ladyfingers into the espresso and
arrange in a 9-inch pie dish to completely line the bottom.
Top with half of the pumpkin mixture,
more espresso-dipped ladyfingers and the remaining pumpkin mixture.
Top the pie with the remaining whipped cream and chocolate shavings.
Refrigerate 8 hours or up to overnight, until ready to serve.