This recipe can be used throughout the year but adds beautiful elegance to your Thanksgiving table. You can make individual glasses of the tiramisu or make it in an 8x8 inch pan and serve as wedges. Garnish with whipped cream flavored with sugar and a dash of cinnamon.

Pumpkin Tiramisu

2 cups chilled whipping cream
1 cup sugar
1 cup mascarpone cheese*
2 cups organic canned pumpkin puree
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
30 Donsuemor Traditional Madeleine Cookies
1/4 cup rum

In a mixer with fitted with a chilled metal bowl and beater attached, beat whipping cream and sugar until soft peaks form. Add the cheese, pumpkin, and spices; beating until smooth.

Line bottom of an 8 x 8 inch dish with the Madeleines, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over Madeleines.

Repeat with the remaining Madeleines, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic wrap and then foil. Chill  in the refrigerator overnight.

To serve, run a knife around the sides of the pan. Cut into wedges and serve with a sweetened cream.



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