Layers of silky pumpkin mousse and coffee-dipped ladyfingers create a spectacular tiramisu that's a terrific alternative to pumpkin pie.
Tel Aviv chef Eyal Shani’s ultracreamy (and teetotal) version of this classic Italian icebox cake replaces ladyfingers and mascarpone with supermarket staples like instant vanilla pudding and farmer cheese.
For a more elaborate presentation, line a charlotte mold with the coffee-soaked ladyfingers, then fill it with the mascarpone. Unmold onto a plate to serve.
For this rich tiramisu, Jason McCullar first makes a ginger-spiced cake using a recipe from Steen's syrup, a Louisiana cane syrup ( steensyrup.com). Then he soaks the cake in a reduction made with chocolate stout (Rogue brewery makes a good version) before layering it with mascarpone cream.
Pumpkin pie meets tiramisu, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup. In the freezer, the flavors and textures meld to form a deliciously creamy dessert.
Pastry chef Mathew Rice of Pastaria in Nashville takes the familiar elements of a classic tiramisu—ladyfingers, coffee, and mascarpone—and reimagines them as an icebox pie. The dessert is full of playful textures and flavors, including a dense coffee mousse and salty-sweet coffee crunchies.
