If there is one color that sums up fall, it has to be orange. Pumpkins, Halloween, leaves, it screams fall. For #SundaySupper today, we are focusing on All Things Orange. Now, I know what you’re thinking – “Carla, your tiramisu isn’t orange. It’s…BROWN.” Well I wasn’t expecting the Pumpkin Tiramisu to turn out as brown as it did. I was thinking oh the pumpkin filling will be orange! As soon as I added the cinnamon and clove, all hopes of orange were lost. I didn’t even have an orange tablecloth or fake pumpkin, just a lonely little orange napkin. I even covered it with (brown) Pumpkin Butter Caramel Sauce. Well….at least the lighting makes it look elegant?
If you were here back in June for #strawberryweek, you may remember the disaster of Strawberry Tiramisu. I failed at making homemade ladyfingers. Twice. Then I couldn’t find premade ladyfingers at the store. Then I couldn’t find mascarpone. And on top of all that, I was sick. If it wasn’t for my #SundaySupper commitment, I would’ve given up after the first failed batch of ladyfingers (see how much I love that group?). After Dad saved the day with ladyfingers, I had half a package leftover. I knew I wanted to tackle tiramisu again when I was better. Once I found mascarpone at the store, I grabbed it. Then it sat in my fridge for about two months. Whoops.
When Pam, our lovely host this week, announced the theme, my mind immediately went to the Pumpkin Tiramisu recipe I had bookmarked for awhile. Not only would it fit the theme, I could finally use up those ladyfingers and mascarpone I had sitting in my kitchen all this time. I’ve never had mascarpone before, and I like it. I really don’t know how to explain it. It has the creaminess of cream cheese but is more….cheese tasting. It’s definitely not sweet at all, which is why you often see it in desserts because it cuts the sweetness.
Tiramisu literally translate into “pick me up” because it contains espresso. However, the espresso wasn’t very strong in the Pumpkin Tiramisu. In fact, the original recipe didn’t even call for it, but because I didn’t have any bourbon, I used espresso. Soaking the ladyfingers in maple syrup and espresso before assembly allows them to soften by the time you are ready to serve.
For the sauce, I took pumpkin butter and mixed it with caramel sauce. Of course I encourage making your own (which I included in the recipe), but yes you can buy caramel sauce instead (seriously, just go make homemade, ok?).
So um how does one make a pretty tiramisu? I mean look at mine. The ladyfingers on the right are sliding. I look at photographs then I look at mine and think I’m never photographing tiramisu ever again. I will, however, be making this Pumpkin Tiramisu With Pumpkin Butter Caramel Sauce again. You have the sweetness from the pumpkin filling balanced out by the tangy mascarpone topping. Dust some cocoa powder on top for some bitterness.
- 2/3 cup heavy whipping cream (divided into 1/3 cup and 1/3 cup)
- 3 Tbsp granulated sugar
- 1/2 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground ginger
- Pinch of salt
- 4 ounces mascarpone cheese
- 2 Tbsp powdered sugar
- 1 Tbsp water
- 1/2 tsp espresso powder
- 3 Tbsp maple syrup
- 12 ladyfingers
- Cocoa powder for dusting
- 1/4 cup granulated sugar
- 1/4 cup heavy whipping cream, room temperature
- Pinch of sea salt
- Few drops of vanilla extract
- 1/2 cup pumpkin butter
- In a medium bowl, beat 1/3 cup cream until it begins to thicken. Gradually add the sugar and continue beating until soft peaks form (this means when you pull the beater(s) straight up, peaks will form but the tips will bend). Set aside.
- In a medium bowl, combine the pumpkin, cinnamon, clove, ginger, and salt. Fold in the whipped cream. Set aside.
- In another medium bowl, beat together the mascarpone, powdered sugar, and remaining 1/3 cup cream until thickened and smooth. Set aside.
- In a small saucepan, bring the water to a boil. Remove from the heat and whisk in espresso powder and maple syrup.
- Place the espresso mixture into a bowl wide enough for dipping. Dip 4 ladyfingers into the mixture, coating both sides. Arrange them in a row next to each other on a plate or in a pan (if using a pan, you may need to do two layers of ladyfingers with 6 in each row). Spread 1/3 of the pumpkin mixture on top of the ladyfingers. Dip another 4 ladyfingers into the espresso mixture and make another row. Spread another 1/3 of the pumpkin mixture on top. Dip the remaining 4 ladyfingers and arrange on top. Spread the remaining pumpkin mixture on top then top with the mascarpone layer. Dust with cocoa powder. Cover and refrigerate for at least 8 hours or overnight.
- For the caramel sauce: In a deep saucepan, spread granulated sugar in an even layer. Cook over medium heat, watching it carefully until it starts to turn an amber color. Remove from the heat. The sugar keeps cooking, so don’t let it get too dark or it will be burnt by the time you are done. Slowly whisk in half of the cream. Be careful because it will bubble up. When it dies down a bit, finish whisking in the rest of the cream then whisk in salt. If the sugar hardens, place the pan back over low heat and stir until it softens again. Strain into a bowl. Whisk in the pumpkin butter. Pour on top of tiramisu when serving. Refrigerate any leftovers.
Source: Adapted from Taste of Home
Looking for more fall inspiration? Here are over 50 (!!!) other recipes made by the amazing #SundaySupper group:
Sunrise (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
Kris from In The Kitchen With Audrey and Maureen made Sweet Potato Pancakes
High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
Sunset (Dinner and Main Dishes)
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites is bringing Rice and Fig Stuffed Mini Pumpkins
Valerie from Val’s Food and Or Art made Double Stuffed Roasted Acorn Squash
By The Bonfire (Sweets, Snacks and Sips)
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
Please be sure you join us on Twitter throughout the day during #SundaySupper.
We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes featuring our favorite fall color. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.