Pumpkin spice latte tiramisu
Brian Lagerstrom · ♥ 7.2K likes · 238.3K views · 14 min video
Read about mascarpone in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 650 g espresso
Pull 650 g of strong espresso, eight medium shots.
- 15 g vanilla extract
- 50 g espresso liqueur
- 40 g cocoa powder
Stir the vanilla extract, espresso liqueur and cocoa powder into the espresso.
- 450 g mascarpone
- 225 g canned pumpkin puree
- 12 g pumpkin spice
Stir the mascarpone, pumpkin puree and pumpkin spice together; a little lumpy is fine.
- 6 whole egg yolks
- 1 bottle espresso liqueur
- 150 g sugar
- 8 g salt
Combine the egg yolks, espresso liqueur, sugar and salt.
- bloomed gelatin
Whisk over simmering water until warm, stir in a puck of bloomed gelatin until melted, then cook to about 170F or until it looks like yellow paint.
Whisk the cooked egg mixture into the pumpkin cheese until it looks like raw pumpkin pie filling.
Dunk each ladyfinger in the coffee for one second at most, since the pumpkin puree already brings moisture, and lay 24 in the pan.
- 24 whole ladyfingers
Spread cream over, lay 24 more ladyfingers, spread the rest of the cream.
- 100 g cocoa
- 5 g cinnamon
- 20 g powdered espresso
Dust with the cocoa mixed with the cinnamon and powdered espresso.