Pumpkin Cream Tiramisu
This recipe will make some extra ladyfingers. Whatever you don’t use in your pumpkin tiramisu, dunk in your morning coffee. You can use extras to make crumb crusts for delicious desserts or just snack on them. Store spares in an airtight container for a week. If you can’t finish them all in that time, pop ’em in the freezer where they’ll keep for a year.
Ingreadient
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1/4 cup honey
- 1/2 cup solid-pack pumpkin
- 1 teaspoon dark rum
- 2-1/3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 2-1/4 cups solid-pack pumpkin
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 cups heavy whipping cream
- 3/4 cup sugar
- 12 ounces cream cheese, softened
- 1/4 cup dark rum
- 1/2 teaspoon ground cinnamon or nutmeg
Direction
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