10/26/2014
Pumpkin Chocolate Tiramisu
4 egg yolks
1 1/4 sugar
2 cups pumpkin puree
2 cups mascarpone
1 1/2 cups heavy cream
4 sheets gelatin
1/4 brandy
2 cups espresso
(for cake)
2 cups all purpose flour
1 cup unsweetened cocoa
1 1/2 t baking soda
salt
1 1/2 cups buttermilk
2 t vanilla extract
1 3/4 cups granulated sugar
3/4 cups butter, softened
3 large eggs
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease two 10" rimed cake pans with waxed paper.
*Grease waxed paper; dust with cocoa, shaking out excess.
*On sheet of waxed paper, combine flour, cocoa, baking soda, and 3/4 t salt.
*In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.
*In large bowl, with mixer on low speed, beat sugar and butter until blended.
*Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
*Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
*Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.
*Pour batter into prepared pans.
*Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
*Cool in pans on wire racks 10 minutes.
*Invert cakes onto racks to cool completely.
*Carefully remove and discard waxed paper.
*In the bowl of an electric mixer, whip the egg yolks on high speed with 3/4 cup of the sugar until the mixture is pale yellow and tripled volume.
*Add the pumpkin and mascarpone, and whip again until light, or almost 2 minutes on high speed.
*Transfer the pumpkin mixture to a large mixing bowl.
*Put the cream and 1/4 cup of the sugar into the bowl of the machine.
*Whip the cream until stiff peaks form, then fold the cream into the pumpkin mixture.
*Soak the gelatin sheets in cold water.
*Remove from the water and squeeze out the excess water.
*Cover with the brandy in a small saucepan and heat over a low flame just until the gelatin melts.
*Fold a small amount of the pumpkin cream mixture into the gelatin to temper it, then mix all the gelatin into the cream.
*Dissolve the remaining 1/4 cup sugar in the espresso.
*Place one cake on a serving plate, and soak that cake with half of the espresso.
*Pour half of the cream mixture on top of the espresso soaked cake.
*Place the second cake on top the cream.
*Soak that cake with the remaining espresso and top it with the rest of the cream.
*Wrap in plastic wrap and refrigerate at least overnight.
-serves 12 to 16-
4 egg yolks
1 1/4 sugar
2 cups pumpkin puree
2 cups mascarpone
1 1/2 cups heavy cream
4 sheets gelatin
1/4 brandy
2 cups espresso
(for cake)
2 cups all purpose flour
1 cup unsweetened cocoa
1 1/2 t baking soda
salt
1 1/2 cups buttermilk
2 t vanilla extract
1 3/4 cups granulated sugar
3/4 cups butter, softened
3 large eggs
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease two 10" rimed cake pans with waxed paper.
*Grease waxed paper; dust with cocoa, shaking out excess.
*On sheet of waxed paper, combine flour, cocoa, baking soda, and 3/4 t salt.
*In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.
*In large bowl, with mixer on low speed, beat sugar and butter until blended.
*Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
*Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
*Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.
*Pour batter into prepared pans.
*Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
*Cool in pans on wire racks 10 minutes.
*Invert cakes onto racks to cool completely.
*Carefully remove and discard waxed paper.
*In the bowl of an electric mixer, whip the egg yolks on high speed with 3/4 cup of the sugar until the mixture is pale yellow and tripled volume.
*Add the pumpkin and mascarpone, and whip again until light, or almost 2 minutes on high speed.
*Transfer the pumpkin mixture to a large mixing bowl.
*Put the cream and 1/4 cup of the sugar into the bowl of the machine.
*Whip the cream until stiff peaks form, then fold the cream into the pumpkin mixture.
*Soak the gelatin sheets in cold water.
*Remove from the water and squeeze out the excess water.
*Cover with the brandy in a small saucepan and heat over a low flame just until the gelatin melts.
*Fold a small amount of the pumpkin cream mixture into the gelatin to temper it, then mix all the gelatin into the cream.
*Dissolve the remaining 1/4 cup sugar in the espresso.
*Place one cake on a serving plate, and soak that cake with half of the espresso.
*Pour half of the cream mixture on top of the espresso soaked cake.
*Place the second cake on top the cream.
*Soak that cake with the remaining espresso and top it with the rest of the cream.
*Wrap in plastic wrap and refrigerate at least overnight.
-serves 12 to 16-
Labels: Chocolate Tiramisu recipe, Pumpkin Chocolate Tiramisu recipe, Pumpkin Tiramisu recipe, Tiramisu recipe
