Pumpkin Tiramisu (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
one 14-ounce can pumpkin puree |
one 8-ounce block cream cheese, at room temperature |
3/4 cup packed brown sugar |
1 teaspoon pumpkin pie spice |
1 1/2 cups heavy cream |
1/4 cup granulated sugar |
1 teaspoon vanilla extract |
1 cup orange spice tea, brewed with one tea bag and cooled |
1/2 cup orange juice |
3 tablespoons spiced rum, optional |
24 ladyfingers |
special equipment: 8 mini glass trifle dishes or dessert glasses |
Directions:
1. In a medium mixing bowl, beat together the pumpkin puree, cream cheese, brown sugar and pumpkin pie spice.
2. In a separate bowl, beat the heavy cream with the granulated sugar and vanilla to medium peaks. Fold three-quarters of the whipped cream into the pumpkin mixture.
3. To assemble: In a small bowl, combine the tea with the orange juice and spiced rum if using. Slice the ladyfingers in half. Dip 2 ladyfingers halves into the tea mixture and place in a single layer on the bottom of a dessert glass. Top with about 1/4 cup of the pumpkin mixture. Repeat with another layer of soaked ladyfingers and another layer of the pumpkin mixture. Top with a dollop of whipped cream. Repeat with the remaining glasses and ingredients. Place in the refrigerator until ready to serve. Just be for you serve, garnish each tiramisu with 2 ladyfinger halves.
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