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
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)
With more than 100 recipes (and mouthwatering photos of every dish), there’s nothing in the world of cooking with craft beer like Craft Beer & Brewing’s cookbook, The Craft Beer Kitchen. Order copies for gifts (and for yourself) today!