Pumpkin Spice Tiramisu

Pumpkin Spice Tiramisu

This mash-up of a pumpkin spice latte and tiramisu gives the beloved dessert all the fall feels. To save time, you could use packaged ladyfingers instead—you will need approximately 30. Instead of mascarpone, you could use two 250-g bars of softened, Philadelphia-style cream cheese. 

Ingredents:
Ladyfingers
4 large eggs, separated
1/2 cup (125 mL) sugar, divided
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
1 tbsp (15 mL) pumpkin spice
3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) icing sugar
Tiramisu
1 1/2 cups (375 mL) whipping cream
1 tub (475 g) mascarpone
10 tbsp (150 mL) sugar, divided
2 tsp (10 mL) vanilla extract
1 cup (250 mL) pumpkin purée
1 cup (250 mL) hot water
2 tbsp (30 mL) instant espresso
2 1/2 tsp (12 mL) pumpkin spice, divided
1 tsp (5 mL) icing sugar
2 tbsp (30 mL) roasted pumpkin seeds, chopped
Directions:
For the ladyfingers, preheat oven to 325°F (163°C). Line two baking sheets with parchment.

In a large bowl, beat egg whites with a hand mixer until frothy, about 1 minute. Add 1/4 cup (60 mL) sugar and continue beating on high speed until stiff peaks form, 4 to 5 minutes.

In a separate bowl, beat egg yolks with remaining 1/4 cup (60 mL) sugar, vanilla and salt on high speed until light, creamy and doubled in volume, about 3 minutes. Gently fold egg whites into yolk mixture in two stages. Gently fold in pumpkin spice and flour, 1/4 cup (60 mL) at a time.

Spoon batter into a piping bag fitted with a 1/2-inch (1-cm) round tip. Pipe batter into two rows of 4-inch (10-cm) lines, 2 inches (5 cm) apart on prepared sheet. Dust with icing sugar.

Bake, one sheet at a time, until lightly golden around edges and the centres spring back when lightly touched, about 20 minutes. Remove from oven and cool completely. (Ladyfingers will keep in an airtight container at room temperature for up to 1 week.)

For the tiramisu, whip cream in a large bowl with a hand mixer on medium speed until stiff peaks form, about 4 minutes. Beat in mascarpone, 6 tbsp (90 mL) sugar and vanilla until smooth, about 1 minute. Remove 3 cups (750 mL) of mixture and set aside. Beat pumpkin purée and remaining 4 tbsp (60 mL) sugar into remaining mixture.

In a shallow bowl, stir hot water with espresso powder and 2 tsp (10 mL) pumpkin spice. Let cool 10 minutes. Stir to mix any settled spice. Quickly immerse lady fingers in mixture and line up in rows in one layer along bottom of a 10-inch (25-cm) square pan with high edges. Spread pumpkin mixture overtop to cover ladyfinger base. Top with additional layer of dipped ladyfingers, saving rest for another use.

Spoon reserved cream mixture into piping bag fitted with a large star tip. Pipe dollops by rows to cover lady fingers. Stir remaining 1/2 tsp (2 mL) pumpkin spice with icing sugar. Lightly dust overtop. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight. Sprinkle with chopped pumpkin seeds before serving. Serves 9 to 12

Strawberry Dessert Sandwiches

 Strawberry Dessert Sandwiches

Making your own brioche buns is an undertaking requiring advance planning (you’ll need to start a day ahead), but the payoff is bragging rights. If you’re not the peacocking type, you could buy brioche buns from a good baker and cut to the chase here. way you go, these beautiful little sandwiches are the perfect out-of-hand treat for a picnic. Because a too-stiff batter makes incorporating the butter difficult, it’s important that you don’t pack the flour into your measuring cups by scooping from the bag. Spoon the flour into your cup, then level with a knife. The brioche are best the day they are baked.   Serves 6

Ingredients:
Brioche
1 3/4 cups (425 mL) spooned and levelled all-purpose flour, divided
1 tsp (5 mL) instant yeast, divided
1/4 cup (60 mL) milk
2 cold eggs
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) salt
8 tbsp (1 stick) cool room temperature butter
1 egg, lightly beaten
1 tbsp (15 mL) water
1/4 cup (60 mL) coarse brown sugar
Filling:
1 cup (250 mL) ricotta
1/2 cup (125 mL) mascarpone
3 tbsp (45 mL) honey
1 tsp (5 mL) vanilla paste or extract
3 cups (750 mL) hulled, sliced strawberries

Directions:
For the brioche, place 3/4 cup (175 mL) flour, 1/2 tsp (2 mL) instant yeast, milk and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, cover bowl and let stand 45 minutes.

Add remaining 1 cup (250 mL) flour, 1/2 tsp (2 mL) yeast, sugar and salt. Switch to the dough hook and mix to combine, scraping down sides as necessary. Continue to knead with the dough hook for 8 to 10 minutes longer until the dough is smooth and shiny.

Add butter 1 tbsp (15 mL) at a time, kneading between each addition until the butter is fully incorporated. Transfer to a greased bowl, cover with plastic wrap and refrigerate overnight.

Meanwhile, combine ricotta, mascarpone, honey and vanilla in a food processor. Pulse until smooth, transfer to a bowl, cover and refrigerate until ready to assemble sandwiches.

To finish brioche, divide dough into six equal portions. Working with one at a time, roll into a smooth ball, transfer to a parchment-lined baking sheet and flatten slightly with your palm. Cover and let stand for 1 1/2 to 2 hours or until puffed.

Preheat oven to 375°F (191°C).

Combine beaten egg and water. Brush tops of buns with egg wash and sprinkle tops with brown sugar. Bake on centre rack for 16 to 18 minutes or until golden. Let cool on a rack then split three-quarters of the way through. Transfer to a paper bag to transport.

When ready to serve, fill each bun with an equal amount of ricotta mixture and strawberries.    Serves 6

Roasted Figs With Pomegranate Molasses

Roasted Figs With Pomegranate 

Molasses And Orange Zest

This recipe makes such a wonderful dessert!

Ingredients:

3 tablespoons pomegranate molasses

1 tablespoon lemon juice

3 tablespoons dark muscovado sugar

4 thyme sprigs, 2 whole and 2 with

   leaves stripped

1 orange, one half stripped and the 

   other half zested

8 ripe figs, cut in halves lengthwise

1/2 cup marscapone

1/2 cup Greek yogurt

1 tablespoon confectioners sugar

Salt

*

Directions:

Place the pomegranate molasses, lemon juice, 1 tablespoon of sugar, 2 whole thyme sprigs, 1 tablespoon water, and the orange rind strip in a large bowl with a pinch of salt.  Mix well to dissolve the sugar and then stir in the figs.  Set aside to marinate for 30 minutes.

*

Place the marscapone, yogurt, and confectioners sugar in a small bowl and whisk until smooth.   Set aside in the refrigerator until ready to use.

*

Preheat the broiler.  Remove the figs from the bowl keeping the marinade and arrange them snugly, cut side up, in a shallow baking dish, 8 inches in diameter.  Sprinkle the figs with the remaining 2 tablespoons of sugar and place them under the hot broiler.   Don't put them too close to the heat source or they will burn.  Broil for 10 minutes, until the sugar has caramelized and the figs have softened.

*

Meanwhile pour the marinade into a small saucepan and bring to a boil, and simmer for 2 to 4 minutes, until the sauce is reduced by half and has a consistency of runny honey.

*

Transfer the hot figs to seeing plates and spoon any syrup left over in the baking sheet over the top.  Drizzle the sauce reduction over the figs, then sprinkle with the picked thyme leaves.  Place a spoonful of the yogurt cream on top or alongside the figs, sprinkle with the orange zest and serve.