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Pumpkin Gingersnap Tiramisu

3 12 teaspoons unflavored gelatin (about 1 1/2 envelopes)
2 tablespoons water
6 large egg yolks
14 cup cornstarch, plus
1 tablespoon cornstarch
14 teaspoon salt
1 12 cups sugar, plus
1 tablespoon sugar
1 quart milk
1 (15 ounce) can pumpkin puree
1 tablespoon vanilla extract
34 teaspoon cinnamon
2 cups mascarpone
3 tablespoons calvados or 3 tablespoons other apple brandy
1 14 lbs gingersnaps, 1/4 pound should be finely crushed


In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone. In a small microwave safe bowl, microwave the Calvados with the remaining 1 Tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved. Arrange one third of the whole gingersnaps in a 9 by 13 by 21/2 inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight. Let the tiramisu stand at room temperature for 6 hours until thawed. Sprinkle with the remaining gingersnaps.

Source: www.food.com