Pumpkin Gingersnap Tiramisu 南瓜薑餅提拉米蘇

Last weekend, it was Canada's Thanksgiving long weekend. This year party dinner, my friends Christine and Elaine helped me to prepare some mains, sides and salads as I will only need to roast a 20 lbs turkey and to make desserts for the night. As usual, I will prepare 3 kind of dessert for a big party. This year I chose Pumpkin Gingersnap Tiramisu (A tradition to make a pumpkin theme dessert for Thanksgiving other than pumpkin pie), Orange Chocolate Streusel and Green Tea Matcha Puff Pastry twist. This Tiramisu was made ahead and serve cold during party.

Recipe source from : Food and Wine

Ingredients

3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)
2 tablespoons water
6 large egg yolks
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups plus 1 tablespoon sugar
1 quart whole milk
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
3/4 teaspoon cinnamon
1 pound mascarpone (2 cups)
3 tablespoons Calvados or other apple brandy (I substitute with Apple juice and Brandy extract as non-alcoholic version) 
1 1/4 pounds gingersnaps, 1/4 pound finely crushed

Directions: 

Step 1    

In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.

Step 2    

Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Apple juice+brandy extract and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Apple juice+brandy extract and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight.

Step 3    

Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.