What's cooking: Pumpkin Caramel Tiramisu

1:17 PM, Oct 11, 2013   |    comments
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Pumpkin Caramel Tiramisu made by Chef Jenna Arcidiacono with Amore Trattoria Italiana.

Pumpkin Caramel Tiramisu
From Chef Jenna Arcidiacono with Amore Trattoria Italiana

Sauce to dip the cookies in:
1 16 oz. can of pumpkin (Libby's)
2 tbsp of caramel syrup
3 tbsp of caramel Italian Soda syrup (Torani or Monin)
3 tbsp of vanilla Italian Soda syrup
1 can of evaporated milk
1/2 cup of rum
dash of cinnamon

Mix all above ingredients in a bowl with a whisk until smooth.

1 box of ladyfinger cookies
1 box of amaretti cookies

1 quart of heavy whipping cream
1 16 oz. container of mascarpone cheese
1 1/2 cups of powdered sugar
1 tbsp of vanilla bean paste or real vanilla extract

Add the sugar to the cream and whip the cream until soft peaks form.
Add the mascarpone cheese and vanilla bean paste and whip until firm.
In the bottom of a 9 x 11 pan put a layer of the lady fingers dipped in the pumpkin sauce.
Dip the cookies - in and out quickly, just coating them.
Then with a spatula, put an even layer of cream on top of the dipped ladyfingers.
For the second layer - dip the amaretti cookies in the pumpkin sauce mix and place them on top of the cream.
After you place the amaretti cookies, add another layer of cream.
Drizzle a little caramel and the left over pumpkin sauce on top of the tiramisu.
Place in your refrigerator for 6 hours or overnight. Cut and serve with caramel vanilla liquor!
Buon appetito

Caramel Vanilla Liquor:
750 ml bottle of rum or vodka.
1 can of sweetened condensed milk
1 can of evaporated milk
1 cup of caramel syrup
3 tbsp of vanilla Torani syrup
3 tbsp of caramel Torani syrup
1 tbsp vanilla bean paste
Whisk and serve chilled!

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