Top off your New Year’s celebration this year with an EASY, elegant, decadent, irresistible, delicious, luscious, light, creamy Italian dessert!
Chocolate Coffee Version of Italian Tiramisu
If you ask people from different countries, “What Italian dessert do you know?” most of them will answer: “Tiramisu!” Due to the simplicity of the recipe and its extraordinary taste, it has become a bestseller among desserts.
There are so many variations of it that a few years ago a trend emerged: always to order tiramisu in different restaurants to add new experiences. In Italy, they say that every family in the republic has its version of the dessert. Moreover, everyone Italian believes that their mother’s recipe is the best.
Ingredients
3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)
2 tablespoons water
6 large egg yolks
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups plus 1 tablespoon sugar
1 quart whole milk
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
3/4 teaspoon cinnamon
1 pound mascarpone (2 cups)
3 tablespoons Calvados or other apple brandy
1 1/4 pounds gingersnaps, 1/4 pound finely crushed
Pumpkin-Gingersnap Version of Italian Tiramisu
Directions
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. 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.
2. 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.
3. Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-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 tiramisù. Freeze overnight.
4. Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.
Make Ahead
The pumpkin tiramisù can be frozen for up to 1 week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.
You will find Chef Eric and his amazing menus in Fateful Connections.
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