Pumpkin Gingersnap Tiramisu Recipe

Name: Pumpkin Gingersnap Tiramisu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 teaspoons unflavored gelatin (about 1 1/2 envelopes); 2 tablespoons water; 6 large egg yolks; 1/4 cup cornstarch, plus; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1 1/2 cups sugar, plus; 1 tablespoon sugar; 1 quart milk; 1 (15 ounce) can pumpkin puree; 1 tablespoon vanilla extract; 3/4 teaspoon cinnamon; 2 cups mascarpone; 3 tablespoons calvados or 3 tablespoons other apple brandy; 1 1/4 lbs gingersnaps, 1/4 pound should be finely crushed

Servings: persons

3 1/2 teaspoons unflavored gelatin (about 1 1/2 envelopes)
2 tablespoons water
6 large egg yolks
1/4 cup cornstarch, plus
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups sugar, plus
1 tablespoon sugar
1 quart milk
1 (15 ounce) can pumpkin puree
1 tablespoon vanilla extract
3/4 teaspoon cinnamon
2 cups mascarpone
3 tablespoons calvados or 3 tablespoons other apple brandy
1 1/4 lbs gingersnaps, 1/4 pound should be finely crushed

1
In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened.
2
In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
3
In a small microwave safe bowl, microwave the Calvados with the remaining 1 Tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
4
Arrange one third of the whole gingersnaps in a 9 by 13 by 21/2 inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight.
5
Let the tiramisu stand at room temperature for 6 hours until thawed. Sprinkle with the remaining gingersnaps.

712

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 teaspoons unflavored gelatin (about 1 1/2 envelopes), 2 tablespoons water, 6 large egg yolks, 1/4 cup cornstarch, plus, and more.

Yes, Pumpkin Gingersnap Tiramisu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Gingersnap Tiramisu

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