A BREAK FROM TRADITIONAL ~ PUMPKIN TIRAMISU

~ The great pumpkin

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PUMPKIN TIRAMISU

~ A break from traditional, loosly adapted from GOURMET (Nov 2006)

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1 1/2 cup chilled whipping cream

3/4 cup sugar

1 (8-oz) container mascarpone cheese (Italian cream cheese)

1 (15-oz) can pure pumpkin

1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/4 tsp. nutmeg

1/4 tsp. cardamom

2 packages good quality ladyfingers

1/4 cup finely ground espresso, divided

1/3-1/2 cup Amaretto or Frangelico liqueur

2-3 oz. crushed gingersnaps or amaretti cookies

• Beat chilled whipping cream and sugar until peaks form. Set aside.
• Whip mascarpone cheese. Add pumpkin and spices and combine with whipped cream until smooth.
• Dip 1/2 of ladyfingers into liqueur and line bottom of 9-inch springform pan with ladyfingers, overlapping and crowding to fit. Sprinkle with 1/3 ground espresso. Spread 1/2 of filling over ladyfingers. Repeat with remaining ladyfingers, dipped in liqueur. Sprinkle with 1/3 espresso. Top with remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight or longer.
• To unmold, run knife around inside edge of pan. Release sides. Sprinkle with crushed cookies and remaining ground espresso. (8 servings)