Maple Syrup and Candied Pumpkin Layered Tiramisu!
Updated: Oct 31, 2021
Tiramisu is one of my favorite desserts in the whole world.:). As I like it so much I started making it at home often. This time I had pumpkins at home and thought of incorporating them with it and I did. Trust me, the result was just amazing. Pumpkin itself is so nutritious and good for health. So adding it to the dessert will make the dessert healthier. I also substitute the sugar with maple syrup. That added another dimension to it too.
Prep Time: 30 mins + 4 hours to overnight
Making Time: 15 Mins
Serving: 4 Servings
3 Egg yolks
1/2 cup maple syrup + another 1/4 cup for mascarpone + 2 tablespoons for pumpkins
1 cup mascarpone cheese
1cup heavy whipping cream
30 each Italian ladyfingers
1 cup cold strong coffee
1/4 cup dark rum (optional)
3 tablespoons cocoa powder for dusting
1 cup chopped pumpkin
1 tablespoon butter
The first step is whipping the egg yolks and the maple syrup on a double broiler until they are very thick. Put the egg and maple syrup mixture bowl over a pot of simmering water.
Whisk continuously until the mixture is thick and turns into pale color. Then turn the heat off.
Whisk the mascarpone cheese with 1/4 cup of maple syrup.
Next, add the mascarpone and mix it with the egg mixture and mix together until fully incorporated and smooth.
Using an electric mixer whip the heavy whipping cream. The last step is gently folding the whipped cream into the mixture. The last step is gently folding the whipped cream into the cheese mixture. When mixed well, keep. it aside.
Now add butter to a saucepan on medium heat.
When the pumpkin is caramelized and turns slightly golden brown, add the maple syrup.
Cook for 2 mins to dry the syrup. Then turn the heat off and keep it aside.
The next step is assembling the tiramisu:
Cut the Italian ladyfingers to your preferred size.
Now mix the coffee and the rum in a bowl.
Soak the ladyfingers in the coffee mixture quickly. Don’t let them get soggy.
In a dessert cup or glass put some cream to the bottom.
Set the cup with a layer of the coffee-soaked ladyfingers.
Then add a layer of the cream mixture to the center.
Add a layer of candied pumpkin.
Add another layer of cream mixture and pumpkin to the center.
Cover the top with cream mixture and spread evenly.
Dust the cup tiramisu with cocoa and it's done. I put two pieces of rope on top lightly and then sprinkle the cocoa powder. Then removed the ropes. It made checker shapes on top.
Then refrigerate it for at least 4 hours to overnight.
Enjoy the Maple Syrup and Candied Pumpkin Layered Tiramisu!