Receta Tennessee Honey Pumpkin Tiramisu

by Gregs Kitchen

This is my first recipe of the Holiday Season. I saw so many pumpkin tiramisu recipes on the internet this year that I needed to put my own twist on one. I decided to add a touch of one of my favorite whiskeys….Jack Daniels Tennessee Honey. Y’all, I have found that it is one of the smoothest sipping whiskeys I’ve ever found and it adds a perfect tone to this tiramisu. Just enough flavor and kick to highlight the pumpkin spices in this recipe. Let me know what y’all think. Oh, and if you want to make it with out the Tennessee Honey, just leave it out and add 2 cups of cold coffee to the maple syrup…It will taste amazing as well. Ingredients: 8 ounces mascarpone cheese (at room temperature) 1 (15-ounce) can pumpkin puree 1/2 cup light brown sugar 1/4 cup plus one teaspoon granulated sugar 1/2 teaspoon salt 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg 2 cups heavy cream (very cold) 1 cup maple syrup 1 cup cold coffee 1/4 to 1/2 cup Jack Daniels Tennessee Honey Whiskey   2 packages ladyfinger cookies pumpkin seeds to garnish ( I toasted mine and add sea salt) Start off by mixing together your whiskey, coffee and maple syrup in a bowl and set aside. Make sure it you get the syrup very well mixed into the whiskey. In a large bowl, mix together the room temperature mascarpone cheese, the pumpkin, both sugars and the salt, cinnamon, ginger, cloves and nutmeg. Mix well and then set aside. In the bowl of your stand mixer (I put mine in the freezer for an hour before using, it makes the cream whip better) pour the heavy cream and with your whisk attachment mix at medium speed till you get stiff peaks. Fold in the pumpkin mixture to the whipped cream in small batches so as not to deflate the whipped cream to much. Once all has been incorporated set aside. Now dip the lady fingers in the whiskey mixture and line the bottom of a 9-10 inch spring form pan. You may have to break a couple to get a good full covering. Now add 1/3 of your pumpkin whipped cream mixture and spread evenly. Repeat 5 and 6 for last two layers and smooth out the top. Cover and refrigerate overnight. If you can’t wait, you should at least refrigerate 5-6 hours to let it set well. Over night is best, trust me. When you are ready to serve, sprinkle with pumpkin seeds if you like or even dust with cinnamon to make it pretty. 33 total views, 33 views today You may like these recipes too: GLADYS’ ICE BOX ROLLS Greg’s Mac & Cheese Parmesan Risotto with Seared Scallops Dinner Party Tips Sweet Potato Salad GLADYS’ ICE BOX ROLLS