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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 9 |
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I'm not fond of traditional tiramisu, so I used pumpkin and bourbon in place of coffee and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I can't leave it alone! â Mary Filipiak, Fort Wayne, Indiana Ingredients:
18 crisp ladyfinger cookies |
1/4 cup maple syrup |
2 tablespoons bourbon |
1 cup heavy whipping cream, divided |
1/4 cup sugar |
3/4 cup solid-pack pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
4 ounces cream cheese, softened |
3 tablespoons confectioners' sugar |
sauce: |
3/4 cup caramel ice cream topping |
2 teaspoons bourbon |
Directions:
1. Using a serrated knife, cut six ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip six whole ladyfingers and six halves into mixture; arrange in a single layer in an 8-in. square dish.
2. In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened.
3. Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.
4. In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu. Yield: 9 servings.
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