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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Grain Free Pumpkin Tiramisu! (Gluten/Soy/ Coconut Free)

Grain Free Pumpkin Tiramisu! (Gluten/Soy/ Coconut Free)

The original inspiration for this recipe came to me while glancing through some recent Club Angell posts.  You guys really loved the Tiramisu Crepe Cake and of course anything pumpkin this time of year is always a hit.  So I thought, what if we brought these two things together?!  The result?  Pumpkin Tiramisu!  This recipe calls for my grain free lady fingers.  It also calls to brush the ladyfingers with Grand Marnier or orange liquor, which is easily replaced with fresh squeezed orange juice if you plan on serving this to your little ones or just don't want the boozy kick!

 This recipe is PERFECT for Fall- and if you want a super fancy recipe to serve at a halloween party- you'll be sure to wow the crowds with this recipe!

Pumpkin Tiramisu with Candied Pecans

Ingredients

Pumpkin Tiramisu

·      1 cup Organic Cane Sugar

·      6 Egg Yolks

·      1 cup + 2 TBSP Mascarpone Cheese

·      1/2 cup Pumpkin Puree

·      1/2 tsp Cinnamon

·      1/2 tsp Ginger

·      1/4 tsp Cloves

·      1/4 tsp Nutmeg

·      3/4 cup Heavy Cream

·      24 Ladyfingers

·      1/4 cup Grand Marnier or orange liquor to coat ladyfingers

Candied Pecans (0ptional)

·      1 cup Pecans, halved

·      1/4 cup Cane/Maple/Palm Sugar

·      1 TBSP Butter

Instructions

Pumpkin Tiramisu

1.    In a large metal bowl whisk together the sugar and egg yolks. Place bowl over a saucepan of simmering water, whisk for about 5 minutes or until thick. Remove from heat.

2.    In a separate bowl whisk together the mascarpone, pumpkin, cinnamon, ginger, cloves and nutmeg; Whisk into egg mixtue.

3.    Whip the heavy cream until stiff peaks form, fold into the pumpkin mixture.

4.    Place the mixture in the freezer for about 30 minutes to set.

5.    Line a 9x5 loaf pan with parchment and brush each ladyfinger with the grand marnier.

6.    Arrange a single layer of ladyfingers along the bottom of the loaf pan. Top with a layer of the pumpkin mixture, using about 1/3 of the mixture. Repeat these layers two more times.

7.    Refrigerate in loaf pan for 12-24 hours. Once cool remove from pan and discard parchment.

8.    Top with candied pecans after slicing and just before serving to keep crunch intact.

Candied Pecans

9.    Heat all ingredients in a skillet or saucepan, stirring consistently to prevent burning, 3-4 minutes.

10.  Transfer to a parchment lined cookie sheet and spread into an even layer. Let cool. You can speed up this process by placing the cookie sheet into the freezer.

Notes

To simplify the receipe you can omit the egg yolk and sugar mixture and just combine the pumpkin, mascarpone, spices and homemade whipped cream and sweeten to taste with pure maple syrup.

To get a really clean perfect and beautiful slices of the tiramisu I recommend freezing it 100% then cutting your slices, plating them and letting them defrost fully on the plates. It doesn't take long for it to thaw out!

It also calls to brush the ladyfingers with Grand Marnier or orange liquor, which is easily replaced with fresh squeezed orange juice if you plan on serving this to your little ones or just don't want the boozy kick!

 

 

 

 

 

 

 

 



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