Pumpkin Pecan Tiramisu
Helen Park
12
Sweet
I love tiramisu and I can never get enough of it. 'Tis the season for pumpkin and pecan desserts so here's version that marries the two into a pillowy, coffee spiked, dessert that brings the best of all three desserts into one.
Ingredients
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1 cup sugar
1/8 tsp fine sea salt
2 Tbsp water
½ tsp Reims blend
1/3 cup pecan pieces, toasted
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1 can Libby’s pumpkin puree (15oz)
½ cup light brown sugar
2 tsp Sri Lanka blend
¼ tsp fine sea salt
1 ½ cup labne
1 ½ cup heavy cream
½ cup sugar
2 cups brewed coffee
2 Tbsp sugar
24 lady fingers
Directions
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Prepare a tray with a silicon baking sheet or parchment paper to cool the caramel.
In a heavy bottom pot, bring the sugar, water, and salt to boil and simmer until it reaches a caramel color (338°F).
Using a heat resistant spatula or spoon, stir in the Sri Lanka and pecans and pour the mixture out immediately onto the prepared baking sheet to cool.
When the pecan caramel has cooled, pulse it in a food processor to a crumbly wet sand texture.
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Whisk the pumpkin puree, light brown sugar, Sri Lanka, salt, and labne together to combine well.
Whisk the heavy cream and ½ cup of sugar to stiff peaks and fold into the pumpkin mixture.
Dissolve the 2 Tbsp of sugar in the coffee and cool to room temperature, if not cool already.
Into a 8”x8” square pan, dip the ladyfingers into the sweetened coffee one at a time and lay them, sugared side down, to make an even layer of 12.
Spread half of the pumpkin cream mix in an even layer.
Continue dipping the remaining lady fingers and laying them down.
Spread the remaining pumpkin cream mixture on top.
Sprinkle the pecan pie topping evenly on top.
Cover and refrigerate overnight (up to 3 days) to allow the tiramisu to set.
Serve chilled.
