Caramel Pumpkin Tiramisu for Two |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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:
6 crisp ladyfinger cookies |
4 teaspoons maple syrup |
2 teaspoons bourbon |
1/3 cup heavy whipping cream, divided |
4 teaspoons sugar |
1/4 cup solid-pack pumpkin |
1/4 teaspoon ground cinnamon |
dash ground ginger |
dash salt |
1-1/2 ounces cream cheese, softened |
1 tablespoon confectioners' sugar |
sauce: |
1/4 cup hot caramel ice cream topping |
1 teaspoon bourbon |
Directions:
1. Using a serrated knife, cut two ladyfingers in half. In a shallow bowl, combine syrup and bourbon. Dip two whole ladyfingers and two halves into mixture; arrange in a single layer in a 9-in. x 5-in. loaf pan.
2. In a small bowl, beat 1/4 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 pan. 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: 2 servings.
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