Zutaten für Pumpkin Gingersnap Tiramisu
- Unflavored Gelatin
- 1/4 cup cold water
- Egg Yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 cups whole milk
- 1 cup pumpkin puree
- Vanilla Extract
- 1/2 teaspoon ground cinnamon
- 1 (8-ounce) package mascarpone cheese, softened
- 2 tablespoons Calvados (or apple brandy)
- About 24 whole gingersnaps, plus 6-8 gingersnaps, finely crushed
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Gingersnap Tiramisu? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Pumpkin Gingersnap Tiramisu
- Sprinkle gelatin over cold water in a small bowl; let stand 5 minutes to bloom.
- In a large bowl, whisk together egg yolks, cornstarch, salt, and 1 1/2 cups sugar until sugar is moistened.
- Heat 4 cups milk in a large saucepan over medium heat until steaming (do not boil).
- Temper the egg yolk mixture: Whisk 1 cup of the hot milk into the yolk mixture; then pour the entire mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens and boils (about 5 minutes).
- Whisk in pumpkin puree and cook for 1 minute more, whisking constantly.
- Remove from heat. Whisk in bloomed gelatin, vanilla extract, and cinnamon until completely dissolved.
- Whisk in softened mascarpone cheese until smooth and creamy.
- In a microwave-safe bowl, microwave Calvados and remaining 1 tablespoon sugar on high for 10 seconds, or until sugar dissolves.
- Layer one-third of the whole gingersnaps in the bottom of a 9x13 inch baking dish.
- Brush the gingersnaps lightly with Calvados syrup.
- Spread one-third of the pumpkin custard over the gingersnaps.
- Repeat layers twice more with remaining gingersnaps and custard, ending with custard.
- Sprinkle half of the crushed gingersnaps on top.
- Press plastic wrap directly onto the surface of the tiramisu to prevent ice crystals from forming.
- Freeze overnight.
- To thaw, let the tiramisu stand at room temperature for 6 hours, or overnight in the refrigerator.
- Sprinkle with remaining crushed gingersnaps before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
144g
Fat
19g
Carbs
24g
