PUMPKIN TIRAMISU ~ Recipe and Photo Tutorial

The start of something great ~ Pumpkin Tiramisu

On 12/31/15, I posted a dessert photo of Pumpkin Tiramisu on my blog without the recipe. Finally finished writing up the recipe with the photo tutorial! Here goes…

PUMPKIN TIRAMISU

A No-Bake Dessert [Eggless Version]
By Carmen Ortiz of Baking is my Zen

Pumpkin Tiramisu [no-bake]

Serves Approx. 10

INGREDIENTS FOR MOUSSE:
1 (15-oz) can pumpkin puree
1 cup heavy cream
¾ cup granulated sugar
¾ teaspoon cinnamon
1 teaspoon pumpkin spice
pinch kosher salt
1 ½ teaspoons vanilla extract
1 ½ cups chilled heavy cream

FOR PAN: oil spray [I use PAM Oil Spray]

RUM SIMPLE SYRUP:
2 cups simple syrup [consists of: 2 cups water and 2 cups sugar]
1/2 cup Bacardi Rum

COOLED COFFEE:
1 cup strong coffee or Espresso, cooled

MASCARPONE/WHIP CREAM MIXTURE:
1 1/2 cups heavy cream, cold
1 pound mascarpone cheese, softened
1 teaspoon vanilla extract
1/3 cup granulated sugar
pinch salt

LADYFINGERS / COCOA POWDER:
unsweetened cocoa powder, 2 tablespoons approx.
25 Savoiardi ladyfingers

WHIPPED CREAM TOPPING:
1 cup whipping cream, chilled
2 tablespoons icing sugar, sifted

GARNISH:
cocoa powder

D I R E C T I O N S:

DIRECTIONS FOR PUMPKIN MOUSSE:

PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt. Bring mixture to a gentle simmer, stirring frequently for 5 minutes. Remove pan from heat. Stir in vanilla extract. Chill at least 1 hour before preparing the mousse.

WHIP HEAVY CREAM: Whip 1 1/2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)

FOLD WHIP CREAM AND PUMPKIN MIXTURE: Using a spatula, gently FOLD half of the whipped cream into chilled pumpkin mixture.

GENTLY FOLD the remaining whipped cream into the pumpkin mixture.

CHILL PUMPKIN MOUSSE, wrapped, in fridge.

~ WHILE PUMPKIN MOUSSE CHILLS,
CONTINUE WITH THE TIRAMISU RECIPE.

PREPARE RUM SIMPLE SYRUP: In a saucepan, add sugar and water. Over medium heat, stir until sugar is dissolved. Pour syrup in bowl to cool. Add rum to the cooled simple syrup. Mix. Set aside.

BREW COFFEE and CHILL: Brew one cup of strong coffee. Chill. Set aside.

PREPARE PAN: [I used a hearth bread pan. 12” x 5 ½” x 2 ¼” ] Place pan on counter. Spray lightly with PAM oil spray. Line pan with a sheet of plastic wrap. Keep the flaps extended. Each flap should be long enough to cover the length of the pan. Set aside.

LADYFINGERS AND COCOA POWDER: Open bag of Ladyfingers and place on counter. Set aside. Place cocoa powder on counter. Have a spoon and fine mesh strainer ready to use. Set aside.

PREPARE WHIPPED CREAM: Whip the chilled heavy cream in a large bowl. Do not overbeat cream or it will turn into butter. Set in the fridge until ready to use. (cream stays stiffer longer if kept cold).

CREAM THE MASCARPONE with SPICES: In a large bowl, cream together the mascarpone, vanilla and sugar. Add a pinch of salt. Mix.

FOLD WHIPPED CREAM INTO MASCARPONE CHEESE:
Gently fold half of the cold whipped cream into the mascarpone mixture. Add remaining whipped cream, folding gently. Do not overmix.

MIS EN PLACE: LAY OUT ALL ITEMS BEFORE ASSEMBLY OF TIRAMISU:
• Plastic-lined pan
• Ladyfingers
• Rum Simple Syrup
• Chilled Coffee
• Pumpkin Mousse
• Mascarpone/Whipped Cream mixture
• Cocoa Powder

ASSEMBLY OF PUMPKIN TIRAMISU:

LAYER 1: [7 ½ ladyfingers used]
LADYFINGERS: Dip each ladyfinger into the rum simple syrup for a few seconds.
Dip each ladyfinger into the chilled coffee quickly.
Lay each soaked ladyfinger in the bottom of the plastic lined pan.
Continue soaking ladyfingers and placing in bottom of pan until first layer is filled.
MASCARPONE/CREAM LAYER: Add one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.
PUMPKIN MOUSSE LAYER: Spread half of pumpkin mousse over mascarpone/cream mixture.
COCOA POWDER: Sprinkle cocoa powder over pumpkin mousse layer, using a fine mesh strainer.

LAYER 2: [7 ½ ladyfingers used]
LADYFINGERS: Dip each ladyfinger into the rum simple syrup mixture for a few seconds.
Dip each ladyfinger into the chilled coffee quickly.
Lay each soaked ladyfinger on the pumpkin mousse layer.
MASCARPONE LAYER: Add OTHER one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.
COCOA POWDER: Sprinkle with cocoa powder, using a fine mesh strainer.
PUMPKIN MOUSSE LAYER: Spread remaining pumpkin mousse over cocoa powdered mascarpone cheese.

FINAL TOP LAYER of SOAKED LADYFINGERS: [10 ladyfingers used]
Dip each ladyfinger into the rum simple syrup mixture for a few seconds.
Dip each ladyfinger into the chilled coffee quickly.
Arrange soaked ladyfingers on top of the pumpkin mousse layer until completely covered.

WRAP/CHILL:
Wrap Tiramisu completely with plastic wrap. Do not leave air gaps.
Chill for 4 to 24 hours before serving. *Best if kept in refrigerator overnight.

UNMOLD:
Remove Tiramisu from refrigerator.
Remove top layer of plastic wrap.
Place a plate over Tiramisu.
Invert the Tiramisu onto the plate.
Remove pan and remaining plastic wrap.

DECORATE with WHIPPED CREAM, COCOA POWDER:
In bowl, whip heavy cream until creamy. [Careful not to overwhip or it will turn into butter].
Add confectioners sugar. Fold.
Spread or pipe whipped cream over entire Tiramisu.
[Piping the whipped cream would make it prettier]
Sprinkle with cocoa powder using a fine mesh strainer.

For a fruit version, check out my recipe for Raspberry Tiramisu HERE.

~ ~ ~ ENJOY! ~ ~ ~

RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ

Pumpkin Tiramisu
A (No-Bake) Dessert [eggless version]

DIRECTIONS FOR PUMPKIN MOUSSE:

PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt. Bring mixture to a gentle simmer, stirring frequently for 5 minutes.

Preparing Pumpkin Mousse (1)

Preparing Pumpkin Mousse (2)

Preparing Pumpkin Mousse (3)

Preparing Pumpkin Mousse (4)

Preparing Pumpkin Mousse (5)

Preparing Pumpkin Mousse (6)

Preparing Pumpkin Mousse (7)

Remove pan from heat. Stir in vanilla extract. Chill at least 1 hour before preparing the mousse.

Preparing Pumpkin Mousse (8)

Preparing Pumpkin Mousse (9)

Preparing Pumpkin Mousse (10)

Preparing Pumpkin Mousse (11)

Preparing Pumpkin Mousse (12)

WHIP HEAVY CREAM: Whip 1 1/2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)

preparing whipped cream (1)

preparing whipped cream (2)

preparing whipped cream (3)

FOLD WHIP CREAM AND PUMPKIN MIXTURE: Using a spatula, gently FOLD half of the whipped cream into chilled pumpkin mixture.

adding whip cream to pumpkin puree

GENTLY FOLD the remaining whipped cream into the pumpkin mixture.

CHILL PUMPKIN MOUSSE, wrapped, in fridge.

pumpkin mousse

~ WHILE PUMPKIN MOUSSE CHILLS,
CONTINUE WITH THE TIRAMISU RECIPE.

PREPARE RUM SIMPLE SYRUP: In a saucepan, add sugar and water. Over medium heat, stir until sugar is dissolved. Pour syrup in bowl to cool. 

making simple syrup (1)

making simple syrup (2)

making simple syrup (3)

making simple syrup (4)

Add rum to the cooled simple syrup. Mix. Set aside.

add Bacardi Rum to simple syrup (1)

add Bacardi Rum to simple syrup (2)

add Bacardi Rum to simple syrup (3)

BREW COFFEE and CHILL: Brew one cup of strong coffee. Chill. Set aside.

chilled coffee

PREPARE PAN: [I used a hearth bread pan. 12” x 5 ½” x 2 ¼” ] Place pan on counter. Spray lightly with PAM oil spray. Line pan with a sheet of plastic wrap. Keep the flaps extended. Each flap should be long enough to cover the length of the pan. Set aside.

plastic wrap in pan

LADYFINGERS AND COCOA POWDER: Open bag of Ladyfingers and place on counter. Set aside.

Lady Fingers (1)

Place cocoa powder on counter. Have a spoon and fine mesh strainer ready to use. Set aside.

cocoa powder

PREPARE WHIPPED CREAM: Whip the chilled heavy cream in a large bowl. Do not overbeat cream or it will turn into butter. Set in the fridge until ready to use. (cream stays stiffer longer if kept cold).

Whipped Cream

CREAM THE MASCARPONE with SPICES: In a large bowl, cream together the mascarpone, vanilla and sugar. Add a pinch of salt. Mix.

Mascarpone Cheese (1)

Mascarpone Cheese (2)

Mascarpone Cheese (3)

Mascarpone Cheese (4)

Mascarpone Cheese (5)

Mascarpone Cheese (6)

FOLD WHIPPED CREAM INTO MASCARPONE CHEESE:
Gently fold half of the cold whipped cream into the mascarpone mixture. Add remaining whipped cream, folding gently. Do not overmix.

whip cream folded into mascarpone cheese

MIS EN PLACE: LAY OUT ALL ITEMS BEFORE ASSEMBLY OF TIRAMISU:
• Plastic-lined pan
• Ladyfingers
• Rum Simple Syrup
• Chilled Coffee
• Pumpkin Mousse
• Mascarpone/Whipped Cream mixture
• Cocoa Powder

ASSEMBLY OF PUMPKIN TIRAMISU:

LAYER 1: [7 ½ ladyfingers used]
LADYFINGERS: Dip each ladyfinger into the rum simple syrup for a few seconds.

assemble 1st layer (1)

assemble 1st layer (2)
Dip each ladyfinger into the chilled coffee quickly.

assemble 1st layer (3)
Lay each soaked ladyfinger in the bottom of the plastic lined pan.
Continue soaking ladyfingers and placing in bottom of pan until first layer is filled.

assemble 1st layer (4)

assemble 1st layer (5)

MASCARPONE/CREAM LAYER: Add one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.

assemble 1st layer (6)

assemble 1st layer (7)
PUMPKIN MOUSSE LAYER: Spread half of pumpkin mousse over mascarpone/cream mixture.

assemble 1st layer (8)

COCOA POWDER: Sprinkle cocoa powder over pumpkin mousse layer, using a fine mesh strainer.

assemble 1st layer (9)

LAYER 2: [7 ½ ladyfingers used]
LADYFINGERS: Dip each ladyfinger into the rum simple syrup mixture for a few seconds.

pumpkin tiramisu 2nd layer (1)
Dip each ladyfinger into the chilled coffee quickly.

pumpkin tiramisu 2nd layer (2)

Lay each soaked ladyfinger on the pumpkin mousse layer.

pumpkin tiramisu 2nd layer (3)
MASCARPONE LAYER: Add OTHER one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.

pumpkin tiramisu 2nd layer (4)pumpkin tiramisu 2nd layer (5)
COCOA POWDER: Sprinkle with cocoa powder, using a fine mesh strainer.

pumpkin tiramisu 2nd layer (6)
PUMPKIN MOUSSE LAYER: Spread remaining pumpkin mousse over cocoa powdered mascarpone cheese.

pumpkin tiramisu 2nd layer (7)

pumpkin tiramisu 2nd layer (8)

FINAL TOP LAYER of SOAKED LADYFINGERS: [10 ladyfingers used]
Dip each ladyfinger into the rum simple syrup mixture for a few seconds.

final layer pumpkin tiramisu (1)
Dip each ladyfinger into the chilled coffee quickly.

final layer pumpkin tiramisu (2)

Arrange soaked ladyfingers on top of the pumpkin mousse layer until completely covered.

final layer pumpkin tiramisu (3)

WRAP/CHILL:
Wrap Tiramisu completely with plastic wrap. Do not leave air gaps.
Chill for 4 to 24 hours before serving. *Best if kept in refrigerator overnight.

wrap pumpkin tiramisu

UNMOLD:
Remove Tiramisu from refrigerator.
Remove top layer of plastic wrap.

1 Pumpkin Tiramisu ready to unwrap  Place a plate over Tiramisu.
Invert the Tiramisu onto the plate.
Remove pan and remaining plastic wrap.

DECORATE with WHIPPED CREAM, COCOA POWDER:
In bowl, whip heavy cream until creamy. [Careful not to overwhip or it will turn into butter].
Add confectioners sugar. Fold.

4 whip cream to cover tiramisu
Spread or pipe whipped cream over entire Tiramisu.
[Piping the whipped cream would make it prettier]
Sprinkle with cocoa powder using a fine mesh strainer.

2 Pumpkin Tiramisu -decorated

3 Pumpkin Tiramisu -decorated closeup

Pumpkin Tiramisu

My kitchen notes: I would reduce the amount of mousse next time. Would also use less whip cream. But, if you really, really like whipped cream, then keep as written.

~~~~~~~~~~~~~~~~~~~~~~~~~

On January 23, 2016. Winter Storm Jonas dropped 2 ½ feet of snow where I live in New Jersey. The downside…lots to shovel. The upside…it was great exercise shoveling and the snow was soft and fluffy.

1-17-16 First Snow in New Jersey

Storm Jonas is Relentless

Exercise for the day ~ Shoveling

~ Carmen

Baking is my Zen
…sweet nibbles for the soul
~ ~ ~

For savory dishes, visit my other blog, sometimes SAVORY.
~ ~ ~

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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