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1 cup Grand Marnier, orange liqueur, rum, or orange juice 1 (7-ounce package) of ladyfingers 8 ounces mascarpone cheese 1 cup pumpkin solid-pack puree (See note below) 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1 cup confectioners' sugar 1 teaspoon vanilla 1-1/2 cups heavy cream, whipped to soft peaks 1/3 cup chopped walnuts
Put the orange liqueur in a small shallow bowl. Dip half of the ladyfingers in the liqueur, one at a time, coating both sides. Arrange the ladyfingers in the bottom of an 8-inch square pan. You may have to cut some of the ladyfingers to fit.
In a bowl, combine the mascarpone, pumpkin, spices, sugar, and vanilla. Fold in half of the whipped cream. Spread half of the pumpkin mixture evenly over the ladyfingers.
Dip the remaining ladyfingers in the liqueur and form another layer. Spread the remaining pumpkin mixture over the ladyfingers. Gently spread the remaining whipped cream on top. Sprinkle the chopped nuts evenly over the whipped cream. Cover and chill at least 3 hours or overnight.
A delicious version of tiramisu that's perfect for a special autumn dinner or to add to your Thanksgiving dinner menu.
Due to its higher oil content, Vietnamese cinnamon disperses more fully throughout your baked goods, giving them cinnamon-through-and-through flavor.
NOTE: All of our pumpkin recipes use either solid-pack pumpkin puree or pumpkin pie filling; both of which you will purchase canned. Just be careful to use the product that is called for in the recipe. Solid-pack pumpkin, or pumpkin puree, is 100% pure pumpkin with no salt, no sugar, no flavorings or colorings added. Pumpkin pie mix contains pure pumpkin and a blend of traditional spices and sugar; it has a more fluid consistency. Check the label when purchasing.