November 29, 2016–No sure if everyone picked up on the fact that yesterday’s Post said ‘Part 1’. Well here is Part 2. The recipe from the November 2015 edition of Southern Living. Their recipe only used lady fingers but I couldn’t find enough so I substituted. Once the substitution started I couldn’t stop resulting in the addition of cocoa, the espresso cream, espresso beans…instead of me talking just look at the pictures.
Pumpkin-Espresso Tiramisù
I started with a base layer of lady fingers. Since I didn’t have enough lady fingers for the side I alternated with Pepperidge Farm Milano Dark Chocolate cookies. The cookies were of course soaked in espresso coffee mixed with Brandy, Kahula, and Bailey’s Irish Cream.
I then poured a mixture of cream cheese, canned pumpkin, heavy cream, and vanilla bean paste on top
I then put another layer of espresso soaked Pepperidge Farm Milano Dark Chocolate cookies and topped those with some more of the cream cheese pumpkin mixture. I then dusted the top with cocoa powder.
The next layer consisted of a whipped cream espresso mixture dusted with freshly grated nutmeg. I know that ‘freshly grated nutmeg’ is a given but some people like to use the pre-grated stuff so I wanted to ensure the laymen understood. 🙂
I finally sprinkled the top with crushed chocolate covered espresso beans that I picked up from Trader Joe’s.
Although it took more than a day to make it was worth every…last…bite!!!
