Feigning domesticity again.

I meant to post this a week ago, but life off of the computer decided to pop up and force me away from the monitor. Okay, I’m lying. Really I was just lazy.

Anyway, I made pumpkin tiramisu for Thanksgiving, and I have to say, it was pretty awesome. I got the recipe from some free magazine at the grocery, and for once there was actual content besides and gazillion ads for new homes.

You will need:
1/4 cup maple syrup or maple-flavored syrup
1 tablespoon bourbon
1/2 of a 15 ounce can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup whipping cream
1/4 granulated sugar
1/2 of an 8 ounce container mascarpone cheese, softened (I substituted cream cheese)
1 tablespoon powdered sugar
1 3 ounce package lady fingers (substituted with pound cake)
ground or freshly grated nutmeg (forgot to use)

1. Line a 9×5x3 inch loaf pan with plastic wrap; set aside.

2. For the syrup, combine maple syrup and bourbon in a small bowl. Set it aside.

3. For the filling, combine pumpkin, cinnamon, ginger, and salt in another small bowl. In another bowl, combine half of the whipping cream and granulated sugar. Beat with an electric mixer on medium until soft peaks form. (You’re really just making whipped cream.) Gently fold whipped cream into pumpkin mixture. Do not mix!

4. For the topping, combine mascarpone or cream cheese and powdered sugar. Beat on low until combined. Gradually beat in the other half of the whipped cream until thickened. Do not overbeat.

5. Arrange half of the lady fingers (or slices of pound cake) in the bottom of the loaf pan. Drizzle half of the syrup on top.

Top with half of the filling and spread evenly.

Repeat these two steps one more time. Then dollop the topping on the filling and spread evenly.

6. Cover and cool for 8 to 24 hours.

7. When ready to serve, use the plastic wrap to lift the tiramisu out of the pan. Sprinkle with the nutmeg and serve.