I’m dreaming of stews, soups, and anything involving mashed potatoes. My body wants to pack on pounds, store it away for the winter. I want to cook a turkey right now, not wait until later in the month. I’m scanning newspapers and magazines for new recipes and this weekend I’m doing a pre-Thanksgiving meal. Here’s the dessert I’m going to try, courtesy of local “Chef Thunder”.
SPICED PUMPKIN TIRAMISU
Italian Ladyfingers – 1 package
Frangelico – 2 Tablespoons
Mascarpone – 8 ounces
Pumpkin puree – 1 cup canned
Cinnamon – 1 teaspoon
Ginger – ½ teaspoon, ground
Mace – ¼ teaspoon
Powdered Sugar – 1 ½ cups
Orange Extract – 1 teaspoon
Heavy Whipping Cream – 2 ½ cups, whipped
Arrange ladyfingers in bottom of a 9-inch square pan. Pour Frangelico over.
In mixing bowl, blend together mascarpone and pumpkin puree. Add spices, powdered sugar and orange extract.
Fold in 1 ½ cups of whipped cream.
Pour over ladyfingers.
Spread remaining whipped cream over the top
Cover and refrigerate at least 2 hours or overnight.
Slice and serve.
(makes 9 servings)