Gourmet, September 1997
2 tablespoons bourbon
1/2 cup plus 1 tablespoon granulated sugar
one 9 ounce package chocolate wafers
one 15 ounce can pumpkin puree
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1 3/4 cups mascarpone cheese
1 3/4 cups heavy cream
about 2 tablespoons unsweetened cocoa powder
In a very small saucepan, combine the bourbon with 1 tablespoon of the
granulated sugar and bring just to a boil. Remove from the heat. Line the bottom
of a large baking dish with 18 to 20 cookies, overlapping them slightly. Brush
the cookies with half of the bourbon syrup.
In a large bowl, combine the pumpkin puree with the remaining 1/2 cup of
granulated sugar, the brown sugar, cinnamon, ginger and nutmeg. Add the
mascarpone and cream. Using an electric mixer, beat the pumpkin mixture on
medium speed until soft peaks form; do not over beat. Spread half of the pumpkin
mixture evenly over the cookies in the dish.
Cover the pumpkin mixture with the remaining cookies, overlapping them slightly.
Drizzle with the remaining bourbon syrup and cover with the remaining pumpkin
mixture. Sift the cocoa over the center of the tiramisu, cover with plastic wrap
and refrigerate overnight. Serve cold.