Just in time for Halloween — and Thanksgiving! Friends came to dinner recently and this was the dessert. They loved it. Recipe from http://www.foodandwine.com This will serve a crowd — 10 to 12. We were seven and there is plenty leftover — unfortunately. I hate to think of the calorie count.
3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)
2 tablespoons water
6 large egg yolks
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups plus 1 tablespoon sugar
1 quart whole milk
one 15-ounce can pumpkin puree
3/4 teaspoon cinnamon
1 pound mascarpone (2 cups)
3 tablespoons Calvados or other apple brandy (I used more)
1 1/4 pounds gingersnaps, 1/4 pound finely crushed
- In a small bowl, sprinkle gelatin over 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 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 remaining tablespoon sugar at high power, just until the sugar dissolves.
- Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2 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 crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight.
- Let tiramisu stand at room temperature for 6 hours, until thawed. Serve.