Skip navigation and jump to content.
polenta_2.jpg

 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:

  • mixing bowl for cream
  • electric beaters to whip cream
  • medium sized saucepan for the pumpkin custard
  • medium sized non-stick skillet for praline
  • glasses to serve the tiramisu in or a 9x11 serving dish

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

view metric measurements

 

 

*mix 1 1/2  teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg

 

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

 

 

 

\