Pumpkin Tiramisu 南瓜提拉米蘇

南瓜風味提拉米蘇 Pumpkin Tiramisu

感恩節將至，為了明天的大餐，我為好朋友準備了應節的甜點。本來是想做傳統的意大利芝士餅，後來在超市買材料時遇到Beyond的老闆，他提意做一個具有節日氣息的南瓜風味提拉米蘇，於是我多買了幾種食材，自己調配了這個食譜。想不到第一次做提拉米蘇便把它大改造，實在大有挑戰性了。幸好，味道十分好，而且不會太甜。

Serving: 8

Ingredients:

1 box of crispy ladyfinger cookies (around 24 pieces of ladyfinger cookies*)

2 cup of ricotta cheese (I used part-skim)

1/2 cup mascarpone cheese

1/2 cup half and half (I used fat free)

6 tbsp of coffee liqueur

1 cup of shredded 72% chocolate 

2 cup of strong coffee (cooled) 

1/2 cup of powdered sugar

1 can of pumpkin puree  

* As I love ladyfinger cookies, I think 24 pieces is not sufficient. Next time, I think I will add at least 12 more.

Directions:

1. In a large bowl, mix together ricotta cheese,mascarpone cheese, coffee wine, powdered sugar and pumpkin puree. Slowly incorporate half and half. Stir well. 

2. Pour the coffee into a shallow dish. Dip ladyfinger into the coffee and arrange them on the bottom of your glass container. 

3. Top with some of the cheese mixture prepared. Then put a generous layer of shredded chocolate on top. 

4. Repeat with another layer of dipped ladyfingers, cheese and chocolate. 

5. Repeat with the remaining ingredients. Top the surface with chocolate or cocoa powder if you wish. 

6. Freeze it for at least 2 hours before serving.  

好想Honey K能吃到這個芝士餅，相信喜歡甜食的劉爸爸和劉媽媽也會喜歡。