Pumpkin, Nutella and Frangelico make this an extraordinary Tiramisu, this Nutella Pumpkin Tiramisu is the perfect dish for your fall party
Tiramisu is my jam, at a local restaurant, Roman Cucina, I almost always order it. It is one of my favorite desserts of all time.
Like most things, there is good tiramisu and bad tiramisu. I prefer to really taste the Mascarpone Cheese while lots of places seem to serve a more whipped cream filling. It’s all about the Mascarpone in my world.
I’ve come across Nutella Tiramisu numerous times. I am on a Nutella kick right now. And with it being Fall and all, you know pumpkin everything. This seemed like an obvious choice. And forget the Rum lets use Frangelico! Hazelnut liqueur! Sign me the hell up!
This is one of those perfect desserts for a party. Really anytime.
It takes all of 20 minutes to whip up. It’s the waiting part that’s hard. But it’s always so amazing waking up the next day and everything is already done. Some of my favorite things are made the day before like this and this.
I used the soft lady fingers, you could use hard just dip them a little longer than the soft.
In the bowl of an electric mixer combine the egg yolks and granulated sugar. Mix for 3-5 minutes, until the mixture is a very pale yellow. Mix in Frangelico, then pumpkin pie spice and salt. Then mix in mascarpone and pumpkin puree combine until no white streaks remain. Scoop batter into a larger bowl. Using the original bowl beat the heavy cream until stiff peaks form. Then fold the whipped cream into the pumpkin mascarpone mixture.
In a piping bag fitted with a small round tip or a ziploc bag with the corner tip cut off fill with Nutella, set aside.
In a shallow large dish combine strong coffee with espresso powder and Frangelico, set aside.
Dip each lady finger for 1/2 second into the coffee mixture, be careful as you do not want the fingers to be soggy. Layer the lady fingers around the prepared pan in a single layer. Then scoop 1/3 of the pumpkin cream mixture and spread evenly on top of single layer of lady fingers. Drizzle Nutella in a zig zag or circular pattern to cover the majority of the top. Then dip more lady fingers and create a second layer topping with 1/3 of the pumpkin cream mixture and drizzle with Nutella again. Finally do the exact same for one more layer, finishing the Nutella layer as decorative as you would like.
Wrap the pan with plastic wrap and chill in the fridge for at least 6 hours preferably overnight.
Sugar Cookie Dough base make these gorgeous Mascarpone Chocolate Toffee Bars come together in a cinch. All the textures will make you fall in love with these bars.
I often find myself with cupboards and a fridge overfilled with ingredients to bake. I am a constant over buyer. I would rather have more than run out. Mid recipe trips to the store are my worst nightmare, I absolutely dread it!!
So often it forces me to be creative, but in this instance it made me turn to pinterest to find something I wanted to bake. I had a roll of sugar cookie dough in the fridge to use. I pinterest’ed it, googled it and nothing caught my eye.
Then I saw another ingredient I needed to use a tub of mascarpone cheese, leftover from this Tiramisu Cake. So I pinterest’ed it, googled it and nothing caught my eye. At that point I just about gave up. Until I saw this recipe. It used a roll of sugar cookie dough and mascarpone. Perfect. I had to make these I thought.
What a wonderful bar. Toffee, Almonds, Sugar Cookies, Mascarpone & Chocolate make an excellent bar. The crunch of the toasted almonds and sweet toffee bits against the creamy chocolate mascarpone mixture over a chewy sugar cookie base make a texture lovers dream.
4 chocolate-toffee candy bars, coarsely chopped OR heaping 2/3 cup Chocolate Covered Heath Bits
1/2 tsp vanilla extract
1 cup semisweet chocolate chips
1 tsp vegetable oil
1 cup (8 ounces) mascarpone cheese, at room temp
1/4 cup sliced almonds, toasted
Preheat oven to 350F and line a 7 X 10 3/4 baking pan with foil and grease with non stick cooking spray.
In a large bowl combine cookie dough and 1/3 cup of chocolate toffee bits and vanilla extra. Press into prepared pan, using wet fingers press until even. Prick the dough all over with a fork and bake for 18-23 minutes or until golden brown. Place on wire rack to cool.
In a medium bowl combine chocolate chips and vegetable oil. Place the bowl over the pan of a simmering water, so that the bowl is not touching the water. Mix chocolate and oil until all chocolate is melted. Take bowl off of water filled pan and set aside to cool for 10-15 minutes. Take the bowl of melted chocolate and whisk in the mascarpone cheese until the mixture is smooth. Spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
To toast nuts place on a cookie sheet and toast at 350F for 10-15 minutes.