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Monday, June 25, 2018

PUMPKIN PRALINE TIRAMISU

                                                     







BY IRENE FONG AND THE TEST KITCHEN

This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavored ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.

Portion size 12 servings
Credits: Canadian Living Magazine: October 2012

INGREDIENTS

1 cup granulated sugar
4 strips citrus peel
3 tablespoons triple sec
6 egg yolks
1 1/2 cup mascarpone cheese softened
1/2 cup canned pumpkin purée
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 pinch ground cloves
1 pinch ground nutmeg
1 1/2 cup whipping cream (35%)
36 ladyfinger cookies
Praline Dust:
1/3 cup chopped pecans toasted
1/3 cup chopped blanched almond toasted
1/3 cup granulated sugar

METHOD
In a saucepan, combine 1/2 cup of the sugar with 1/2 cup water. Add peel and bring to boil over medium heat, stirring until sugar is dissolved; boil for 1 minute. Let stand for 1 hour. Stir in triple sec. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

In a large heatproof bowl, whisk egg yolks with remaining sugar. Place bowl over a saucepan of simmering water; cook, whisking, until thickened, about 5 minutes.

In a large bowl, stir together mascarpone cheese, pumpkin purée, cinnamon, ginger, cloves, and nutmeg; whisk in egg mixture. Whip cream; gently fold into pumpkin mixture.

Quickly dip both sides of each ladyfinger in cooled triple sec mixture; arrange half in 13- x 9-inch (3 L) baking dish. Spread with half of the pumpkin mixture. Repeat layers once. Cover and refrigerate for 12 hours or for up to 24 hours.

Praline Dust: Meanwhile, spread pecans on parchment paper–lined baking sheet. In a heavy saucepan, stir sugar with 2 tbsp water over medium heat until dissolved, brushing down the side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down the side of the pan, until dark amber, about 8 minutes. Pour over pecans, scraping the pan with spatula; let cool until hardened, about 40 minutes. (Make-ahead: Cover with plastic wrap; store in cool dry place for up to 24 hours.) 

Break praline into chunks; pulse in food processor until in coarse crumbs. Sprinkle over tiramisu before serving.

NUTRITIONAL FACTS
Per serving: about
Fibre1 gSodium62 mgSugars30 gProtein8 gCalories434.0Total fat28 gPotassium90 mgCholesterol237 mgSaturated fat15 gTotal carbohydrate38 g%RDI
Iron9.0Fibre0.0Folate14.0Calcium10.0Vitamin A36.0

http://www.canadianliving.com/food/recipe/pumpkin-praline-tiramisu

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