Move over pumpkin pie and let this incredible tiramisu made with a Belgian quad take center stage at the Thanksgiving celebration.
Active preparation time: 20 minutes
Total time: 80 minutes
Serves: 4
1½ cup (12 fl oz/355 ml) pumpkin puree (canned is fine)
½ cup brown sugar
½ cup white sugar
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt
1 cup (8 fl oz/237 ml) sour cream
3 cup (24 fl oz/708 ml) heavy whipping cream, divided
16 Italian ladyfinger cookies (savoiardi), halved crosswise
½ cup (4 fl oz/118 ml) Belgian-style quadrupel
4 oz (113 g) dark chocolate, chopped, ground on a microplane, or shredded on a box grater.
In a large bowl, combine the pumpkin, brown sugar, sugar, ginger, cinnamon, nutmeg, salt, sour cream, and 2 cups (16 fl oz/473 ml) of the heavy cream. Using either a tabletop or hand mixer, beat on medium speed until soft peaks form.
In a separate bowl, beat the remaining cup (8 fl oz/237 ml) of whipping cream to stiff peaks.
In 4 tulip glasses, begin to assemble the tiramisu with ¼ cup (2 fl oz/59 ml) of the pumpkin mousse in the bottom of each glass. For each glass, dip 4 ladyfinger halves in the beer and quickly place on the mousse, top with a thin layer of chocolate. Repeat the layers, ending with the chocolate. Top with the whipped cream and garnish with a little of the chocolate. Allow to set in the refrigerator for 1 hour before serving.
Beer Suggestions: Avery The Reverend (Boulder, Colorado), Straffe Hendrik Quad (Brugge, Belgium), Elevation Apis IV Honey Quadrupel (Poncha Springs, Colorado)