I saw this recipe on Studio 5 on KSL and I so wanted to try it. I made my mom's birthday cake this year and I decided to go festive and assemble this cake. I couldn't find pumpkin butter so instead the cream was entirely white chocolate flavored and I bought two pumpkin pound cakes. It's a delicious cake, oh so creamy and the pumpkin is perfect for November!
White Chocolate Pumpkin Tiramisu
Ingredients:
- 9-inch Spring form pan lined with parchment
- 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
- 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
- 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
- 1- 8 oz. package cream cheese at room temperature
- ¾ cup sugar
- 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
- 3 tbs. prepared pumpkin butter
- ¼ cup apple cider or apple juice
Method:
Beat whipping cream and sugar until soft peaks form.
Add cream cheese until smooth.
Divide mixture in half.
To one half, add white chocolate and beat until well blended.
To the other half add the pumpkin butter and beat until well blended.
To assemble the tiramisu:
Line bottom of spring form pan with pumpkin pound cake; crowding to fit.
Brush cake with apple cider and cover with a layer of white chocolate cream.
Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.
Repeat these alternating layers, ending with pumpkin spiced cream.
Cover and chill overnight to set firm. May keep refrigerated for up to two days.
Loosen spring form and remove parchment. Smooth sides with a spatula.
Serve with whipped cream and garnish with a sprinkle of cinnamon.
Add cream cheese until smooth.
Divide mixture in half.
To one half, add white chocolate and beat until well blended.
To the other half add the pumpkin butter and beat until well blended.
To assemble the tiramisu:
Line bottom of spring form pan with pumpkin pound cake; crowding to fit.
Brush cake with apple cider and cover with a layer of white chocolate cream.
Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.
Repeat these alternating layers, ending with pumpkin spiced cream.
Cover and chill overnight to set firm. May keep refrigerated for up to two days.
Loosen spring form and remove parchment. Smooth sides with a spatula.
Serve with whipped cream and garnish with a sprinkle of cinnamon.
Whipped Cream
Ingredients:
- 1 cup whipping cream
- ¼ cup powdered sugar
- ½ tsp. vanilla extract
Method:
Whip ingredients on high till soft peaks form.
(Recipe from: http://www.ksl.com/index.php?nid=204&sid=8563983)
Kitchen Hint: Use a whisk to whip cream (may take a couple of minutes put it will get creamy) rather than getting your hand mixer dirty. ~~Rachel Ray
