Interruptions

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.

In my search, I came across a Gluten-free Pumpkin Spice Tiramisu.

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.