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Pumpkin Tiramisu

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Pumpkin Tiramisu

Prep Time:
25 Minutes
Cook Time:
0 Minutes
Total Time:
25 Minutes not including refrigeration
Ingredients
  • 1 (7-ounce) container Classic Finlandia Creamy Gourmet Cheese
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup light brown sugar
  • 1/4 cup plus one teaspoon granulated sugar, divided
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly grated nutmeg
  • 2 cups chilled heavy cream
  • 2 cups strong coffee
  • 1/4 cup bourbon or rum (omit for no alcohol)
  • 2 (7-ounce) packages ladyfinger cookies
  • 3 tablespoons roasted and salted pumpkin seeds
Instructions

Combine the Classic Finlandia Creamy Gourmet Cheese, pumpkin puree, brown sugar, 1/4 cup granulated sugar, salt, cinnamon, ginger, cloves, nutmeg and heavy cream in a large bowl. Use a hand or stand mixer to whip until medium-stiff peaks form (be careful not to overwhip).

In a small bowl, mix together the remaining 1 tablespoon of sugar with the coffee and bourbon or rum until the sugar is dissolved.

Dip the ladyfingers in the coffee on both sides, then line the bottom of a 9-inch springform pan. Top with 1/4 of the pumpkin mousse, then repeat with the remaining ladyfingers and mousse to make 3 more layers, ending with the pumpkin mousse. (You might have some ladyfingers leftover.) Cover and refrigerate for at least 6 hours (overnight is best).

When ready to serve, release the sides of the pan and carefully unmold. Sprinkle with the roasted and salted pumpkin seeds, slice into wedges and serve.

Serves 12


Notes

This recipe can be made up to 3 days ahead.

Pumpkin Tiramisu 25 Minutes 0 Minutes 25 Minutes not including refrigeration 1 (7-ounce) container Classic Finlandia Creamy Gourmet Cheese1 (15-ounce) can pumpkin puree1/2 cup light brown sugar1/4 cup plus one teaspoon granulated sugar, divided1/2 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground cloves1/8 teaspoon freshly grated nutmeg2 cups chilled heavy cream2 cups strong coffee1/4 cup bourbon or rum (omit for no alcohol)2 (7-ounce) packages ladyfinger cookies3 tablespoons roasted and salted pumpkin seeds Combine the Classic Finlandia Creamy Gourmet Cheese, pumpkin puree, brown sugar, 1/4 cup granulated sugar, salt, cinnamon, ginger, cloves, nutmeg and heavy cream in a large bowl. Use a hand or stand mixer to whip until medium-stiff peaks form (be careful not to overwhip). In a small bowl, mix together the remaining 1 tablespoon of sugar with the coffee and bourbon or rum until the sugar is dissolved. Dip the ladyfingers in the coffee on both sides, then line the bottom of a 9-inch springform pan. Top with 1/4 of the pumpkin mousse, then repeat with the remaining ladyfingers and mousse to make 3 more layers, ending with the pumpkin mousse. (You might have some ladyfingers leftover.) Cover and refrigerate for at least 6 hours (overnight is best). When ready to serve, release the sides of the pan and carefully unmold. Sprinkle with the roasted and salted pumpkin seeds, slice into wedges and serve. Serves 12