Pumpkin Tiramisu

I may have spoiled my son because when I was making this dessert for Thanksgiving he said to me, "Mama, you're using CANNED pumpkin?!"  It really depends on what you are trying to accomplish but in the case of pumpkin...it is one of the rare times I will say to use the pre-made puree.  My reasoning for this is simple.  You actually get a better product from the can.  The pumpkin puree is darker in color and intense in flavor.  Of course you could buy a sugar pie pumpkin and gut it, roast it, flesh it and puree it yourself.  But why would you want to go through all that trouble if it tastes the same or better pre-made?  Now we are talking about 100% pumpkin puree not pumpkin pie filling. These are two different products that will give you different results in your final dessert!  Try buying one that doesn't have any preservatives or added colors and artificial ingredients.

I have to say our Thanksgiving dinners are never traditional.  We always make things from scratch but we try different recipes and try following a theme.  This year we had an Asian theme.  The turkey was cooked with soy, honey, ginger and sesame.  Cranberry sauce was mixed with orange and ginger for a kick.  Orange chicken, stir fry beef, egg rolls for appetizers...I'm making myself hungry again.

So you're thinking what does tiramisu have to do with our Asian theme.  It doesn't.  It was simply a lighter end to a heavy meal.  Filled with pumpkin mousse and cut with the bitterness of coffee soaked ladyfingers.  It was perfect.




Pumpkin Tiramisu Recipe
Barely adapted from Food and Wine

One 15-ounce can pumpkin puree
1/2 cup light brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of freshly grated nutmeg
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese
2 1/2 cups heavy cream
2 cups brewed coffee, cooled
Two 7-ounce packages dry ladyfingers
Mini chocolate chips, for garnish

In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with chocolate chips and serve.

A very berry summer

Very Berry Pavlova

This dessert was inspired by a bakery in Los Angeles called Proof.  They have these amazing meringues made with dehydrated strawberries that gives it extra flavor.  I used this concept to make a pavlova, a light crisp delicate crust with a soft sweet marshmallow center.  It's filled with sweetened mascarpone cheese, topped with a vibrant raspberry sauce and fresh berries. I can't think of a better way to celebrate the summer.

Stress relief tip for the day:

Know Your Stress Type. Dirk Hellhammer, noted stress researcher, and Doctors Stephanie McClellan and Beth Hamilton have identified four stress types that specifically impact women. They are as follows:

a. Flat and frazzled. You are generally calm, but when stress hits, you have a big response. You are extremely sensitive to stress.

b. Life observer. This is the most rare stress type marked by an extreme state where you feel like you're living in a bubble watching life pass you by.

c. Constant overdrive. Your engine is always revved. You have a hard time sitting still, often tap your feet or hands, and frequently clench or grind your teeth.

d. Sprint and crash. Stress keeps you focused and running so you can close deals, prepare for a big meeting, and manage all of your clients, but once the stress is reduced or eliminated, you crash.

Psychology Today, 2011

Very Berry Pavlova Recipe
Makes 8-10 individual pavlovas

Ingredients

Pavlovas:
5 large egg whites, at room temperature
1 cup granulated sugar
1/4 cup powdered sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest 

1 ounce freeze dried strawberries, unsweetened

Filling:
1 cup mascarpone cheese, at room temperature
2 tablespoons of milk
2 tablespoons sugar
1 teaspoon pure vanilla extract

Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
3/4 cup raspberry jam
1 tablespoon raspberry syrup

Directions

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. 

Whip the egg whites to medium peaks, about 2 minutes. Gradually add the granulated sugar once the whites reach a foamy consistency. Once peak is achieved, add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Fold the sifted powdered sugar and strawberries into the meringue mixture in thirds.

Pour the meringue mixture into a pastry bag with a star tip.  Make a circle on the bottom of the parchment paper, then pipe circular rounds on the edge of the circle to form a cup.  Repeat until meringue mixture is finished.

Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week. 

To make the filling, mix together the cheese, sugar and vanilla until smooth in a small bowl.  Pipe in the center of the baked meringue with a round tip.

To make the sauce,  place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and syrup into the bowl of a food processor fitted with a steel blade and process until smooth. Pour on top of filling with added blackberries, blueberries and strawberries.

Goodbye Summer

Mascarpone Nectarine Tart with Smoky Almond Crust

A simple crust made with smoked almonds and filled with a creamy, light mascarpone, topped with juicy nectarines.

Baking is a time to relax, unwind and enjoy my passion for pastry.  To complete the "therapy" theme of this blog I have decided to add a stress relief tip with each post.  Kindly share your thoughts on the recipe, tips or pictures.  Feedback is appreciated!

Stress relief tip of the day: 

Set aside relaxation time. Include rest and relaxation in your daily schedule. Don’t allow other obligations to intrude. This is your time to take a break from all responsibilities and recharge your batteries.

 

Mascarpone Nectarine Tart with Smoky Almond Crust Recipe

 

Ingredients 

 

2 cups graham crackers, crumbled
1/2 cup smoked almonds
1/4 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, melted
8 ounces mascarpone cheese, softened
1/4 cup sour cream
1 egg 

3 firm, ripe medium nectarines, peeled and cut into thin wedges

 

Directions 

 

Preheat the oven to 350°. In a food processor, combine the graham crackers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and 1/2 inch up the side of a rectangular tart pan or a 9-inch springform pan. Bake for 10 minutes, until the crust is set.

Meanwhile, wipe out the food processor bowl. Add the mascarpone cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes, until set. Let the tart cool slightly and transfer to the freezer to chill, about 15 minutes.

In a bowl, toss the nectarines with the remaining 2 tablespoons of sugar. Arrange the nectarines in a straight line over the custard. Remove the outer ring, cut the tart into slices and serve.

Adapted from Food and Wine Magazine August 2011