We're cooking up some delicious dishes this Sunday with Chef Reto! On today's menu, Pumpkin Tiramisu and Cranberry Orange Sauce. Enjoy!
Pumpkin Tiramisu for 9x13 Dish
FILLING:
1 1/2 cups cream
3/4 cup sugar
8 ounces mascarpone cheese
1 15 oz can pure pumpkin
3/4 teaspoon pumpkin pie spice -- homemade or from Savory Spice Shop
SYRUP & LADYFINGERS:
1 cup water
2 tablespoons sugar
2 tablespoons rum
36 each ladyfingers
TO GARNISH:
3 tablespoons cocoa powder -- (or more pumpkin pie spice)
FILLING:
Beat whipping cream and sugar until peaks form.
Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
SYRUP:
in microwave, heat water and sugar to melt
add rum
(If not making immediately, let cool to room temperature before storing in fridge)
ASSEMBLY:
Working one at a time, dip sugared side of ladyfingers in syrup for 2-3 seconds (no longer).
Arrange soaked lady fingers in pan, breaking or trimming as needed to fit neatly and cover the bottom of the dish.
Spread half of filling over ladyfingers.
Repeat with another row of soaked ladyfingers.
Top with remaining filling.
Garnish with cocoa powder, cinnamon sugar or more pumpkin pie spice.
Cranberry Orange Sauce
2 cups orange juice
1 1/3 pounds granulated sugar -- (by weight)
2 tablespoons grated orange zest -- dried or fresh
1/2 teaspoon salt
1 1/2 pounds cranberries -- fresh
1/3 cup orange liqueur -- Grand Marnier is best
ASSEMBLY:
Bring juice, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.
Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.
Off heat; stir in orange liqueur. Transfer to nonreactive bowl, cool to room temperature, and serve. Let stand at room temperature 30 minutes before serving.