Pumpkin And Ginger Tiramisu
A seasonal spin on a classic Italian dessert. Enjoy this pumpkin and ginger tiramisu with your friends and family!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Difficulty Level Intermediate
Servings 8
- 1 tub (500 g) mascarpone cheese, softened
- 1½ cups (375 mL) E.D.SMITH® Pumpkin Pie Filling
- 1/4 cup (60 mL) icing sugar, sifted
- 1 tsp (5 mL) vanilla
- 1/3 cup (75 mL) 35% whipping cream, whipped
- 40 gingersnap cookies
- Pumpkin pie spice or ground cinnamon
- 1/4 cup (60 mL) toasted pecans
Whip mascarpone cheese with electric beaters until light and fluffy. Beat in pumpkin pie filling, icing sugar and vanilla until smooth. Fold in whipped cream until combined.
Place a layer of gingersnap cookies (about 10 cookies) on the bottom of an 8-inch (2 L) square baking dish. Spread one quarter of the mascarpone mixture overtop. Repeat to make 3 more layers. Dust top with pumpkin pie spice or cinnamon. Sprinkle with toasted pecans.
Refrigerate at least 8 hours or overnight before serving.
-
Transfer leftover pumpkin pie filling to an airtight container and freeze for up to 1 month.
Type Ice cream, Mousse & Parfaits
Season/Occasion Holiday, Christmas & New Years - Thanksgiving, Autumn & Halloween