Pumpkin-Gingersnap Tiramisù is a really great dessert to make for your next dinner party. Your guests will love it and it is so easy to prepare in advance. You can make it a few days or even a couple of weeks in advance and store it in the freezer until you are ready to eat. Just remember to defrost fully before serving!
Start by making the pumpkin custard mixture. Heat sugar and Calvados. Start layering up the tiramisu starting with whole gingersnaps brushed with the Calvados mixture. Spoon the pumpkin custard on top of the gingersnaps. Repeat until the tiramisu has 3 layers. Top with half of the crushed gingersnaps and freeze until you are ready to serve. Once defrosted, top with the remaining gingersnaps.
To make Pumpkin-Gingersnap Tiramisù, you will need the following ingredients:
Place 2 tablespoons of water In a small bowl. Sprinkle 3 ½ tablespoons of gelatin over the water. Leave to stand for 5 minutes.
Place 6 egg yolks, ¼ cup of cornstarch, ¼ teaspoon of salt and 1 ½ cups of the sugar in a large bowl and whisk until incorporated.
Heat 1 quart of milk in a saucepan until just steaming. Whisk 1 cup of the heated milk into the whisked egg yolk mixture. Pour the remaining mixture into the saucepan with the milk. Bring to a boil over moderate heat, while whisking constantly for about 5 minutes until thick.
Mix in the pumpkin puree and continue to cook, while whisking for 1 minute. Remove the saucepan from the heat and whisk in the gelatin mixture, 1 tablespoon of vanilla and ¾ teaspoon of cinnamon.
Whisk 1 pound of mascarpone cheese into the mixture.
Place the Calvados and the remaining 1 tablespoon of sugar in a microwaveable bowl and heat in the microwave on high for 10 seconds, until the sugar is just dissolved.
Place ⅓ of the whole ginger snap biscuits in a 9 x13 inch baking dish. Brush some of the Calvados mixture over the gingersnaps. Spoon ⅓ of the pumpkin custard on top. Repeat the layers two more times with the remaining whole ginger snap biscuits, Calvados and custard.
Top the tiramisu with half of the crushed gingersnaps. Cover with plastic wrap pressed directly on to the top of the tiramisù. Place the dessert in the freezer overnight.
When you wish to eat the tiramisù, remove it from the freezer and leave stand at room temperature for around 6 hours, until fully thawed. Sprinkle the remaining crushed gingersnaps on top. Serve and enjoy!
This Pumpkin-Gingersnap Tiramisù is a fabulous dessert to have up your sleeve for your next dinner party! Give it a try and tag #cookmerecipes in your dessert posts!
Lots of stuff going on in this recipe gonna try it out tonight.
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