Pumpkin + Mascarpone

Pumpkin and Wisconsin mascarpone cheese are a match made in tastebud heaven. The creamy lusciousness and rich, buttery flavor of mascarpone highlight the subtle sweetness of pumpkin, fall’s favorite ingredient.

Recipes and photos by Annalise of Completely Delicious

Pumpkin Tiramisu

Servings: 6-8

Ingredients:

Tiramisu:

• ¾ cup heavy whipping cream

• ²⁄ ³ cup granulated sugar

• 1 teaspoon vanilla extract

• 8 ounces Wisconsin mascarpone cheese, at room temperature

• 1 cup pumpkin purée

• 1 teaspoon pumpkin pie spice

• 2 3 ounce packages of ladyfingers

• ¼ cup strong coffee or espresso

To Serve:

• ½ cup heavy whipping cream

• ¼ cup granulated sugar

• ½ teaspoon vanilla extract

• 1 3 ounce package of ladyfingers

• Pumpkin pie spice, for dusting

Directions:

Line 9x5-inch loaf pan with plastic wrap; set aside.

In bowl of electric mixer, beat heavy whipping cream, sugar and vanilla to soft peaks. In separate bowl, mix mascarpone cheese, pumpkin purée and pumpkin pie spice until smooth. Fold whipped cream into pumpkin mixture.

Line bottom of loaf pan with layer of pumpkin cream. Arrange layer of ladyfingers side by side on top. Drizzle 1/3 of coffee or espresso on top of the ladyfingers. Repeat layers of pumpkin cream and ladyfingers two more times (final layer of ladyfingers may extend above pan sides). Cover with plastic wrap and refrigerate at least 2 hours or overnight.

To serve, invert tiramisu onto plate and remove plastic wrap. Gently press ladyfingers side by side onto sides of tiramisu. Beat heavy whipping cream, sugar and vanilla to soft peaks and spoon on top of tiramisu. Sprinkle with pumpkin pie spice.

Pumpkin Cake Roll with Mascarpone Cream

Servings: 6-8

Ingredients:

Cake:

• 3 large eggs

• 1¼ cup granulated sugar

• ²⁄ ³ cup pumpkin purée

• 1 teaspoon vanilla extract

• ¾ cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon salt

• Optional: chopped nuts for garnish

Mascarpone Cream:

• 1 cup heavy whipping cream

• 8 ounces Wisconsin mascarpone cheese, at room temperature

• ½ cup powdered sugar, sifted

Directions:

Preheat oven to 350°F. Line 10x15x1-inch jelly roll pan with parchment paper.

In bowl of electric mixer, beat eggs and sugar on high speed until pale and thick, about 3 to 4 minutes. Add pumpkin purée and vanilla and mix until combined.

In separate bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add to pumpkin mixture and fold in with spatula. Spread into prepared pan and gently tap on counter to remove any air bubbles. Bake until toothpick inserted into center comes out clean, 15 to 18 minutes.

Let cake cool in pan 5 minutes, then gently slide out of pan onto clean surface and top with clean linen towel. Starting with 1 short side, carefully roll up cake between parchment paper and towel while it is still warm. Let roll cool completely.

To make mascarpone cream, beat heavy whipping cream to stiff peaks. In separate bowl, combine mascarpone cheese with powdered sugar until smooth. Add whipped cream in 4 additions. Mixture will be stiff at first, but will lighten up as you add more whipped cream.

Unroll cooled cake and remove towel and parchment paper. Cover cake with mascarpone cream, leaving 1-inch border around edges. Reroll cake and chill in fridge for 2 hours. Dust with powdered sugar before serving. Sprinkle with chopped nuts, if desired.