2025-10-17 Weekly Specials - Medford

ALMOND PRALINE AND PUMPKIN TIRAMISU

If pumpkin pie and tiramisu had a delicious little love child, this would be it. Layers of fluffy pumpkin cream, crunchy almond praline, and rich, velvety Galvani mascarpone come together in a dessert that’s cozy, decadent, and just fancy enough to impress without trying too hard. It’s fall baking, but made effortlessly chic.

Serves: 4

Difficulty: Moderate

Active time: 30 minutes

Non-active time: 4 hrs.

Special tools: silicone mat, heat-resistant rubber spatula, electric mixer, four 10-oz glass jars/ bowls/ramekins

Ingredients:

• ½ c sugar

• 2/3 c dry roasted almond pieces

• 1 3oz sleeve lady fingers

• 2 T or more Amaretto liquor such as Disaronno

• ¾ c heavy cream

• 3T+2T sugar

• 1 c canned organic pumpkin

• ½ t cinnamon

• 2 t Singing Dog vanilla extract

• Pinch of salt

• 4 oz Galvani mascarpone

Steps:

• Line a baking sheet with a silicone mat or parchment and set aside.

• Pour 1/2 c sugar into medium saucepan over medium heat. Heat sugar undisturbed until a light caramel forms around the edge. With a heatresistant rubber spatula, gently stir out lumps, cooking to a smooth, amber color. Quickly add almonds and stir to coat. Caution: will be very hot.

• Transfer almonds to prepared baking sheet and flatten with spatula, pressing nuts into caramel. Chill completely to create an almond praline. Can be made a day ahead.

• Chop almond praline into small pieces with a knife. Place a layer of ladyfingers on the bottom of each container, cutting them to fit snugly. Drizzle each with 1/2 t or more of Amaretto.

• In electric mixer bowl, add cream and 3 T sugar; whip just until peaks form. In separate mixing bowl, whisk together 2 T sugar, pumpkin, cinnamon, vanilla and salt. Add mascarpone and combine well. Gently add pumpkin mixture to cream and fold to combine. Add ½ c of praline, reserving the rest for garnish.

• Spoon pumpkin cream over ladyfingers, filling just shy of half. Arrange another layer of ladyfingers, gently pressing into cream Drizzle with Amaretto and top with remaining pumpkin cream. Gently tap each dish against counter to fill any gaps.

• Refrigerate a minimum of 4 hr, up to overnight. Sprinkle chopped praline on top and serve.

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