Caramel Pumpkin Tiramisu Recipe
"I'm not fond of traditional tiramisu, so I used pumpkin and bourbon in place of coffee and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I can't leave it alone!" – Mary Filipiak, Fort Wayne, Indiana
- 18 crisp ladyfinger cookies
- 1/4 cup maple syrup
- 2 tablespoons bourbon
- 1 cup heavy whipping cream, divided
- 1/4 cup sugar
- 3/4 cup solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 3 tablespoons confectioners' sugar
- 3/4 cup caramel ice cream topping
- 2 teaspoons bourbon
- 1. Using a serrated knife, cut six ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip six whole ladyfingers and six halves into mixture; arrange in a single layer in an 8-in. square dish.
- 2. In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened.
- 3. Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.
- 4. In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu. Yield: 9 servings.
1 piece with 4 teaspoons sauce equals 332 calories, 15 g fat (9 g saturated fat), 68 mg cholesterol, 235 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.
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