Thursday, October 29, 2009

Pumpkin Recipes From Andon-Reid Inn Bed and Breakfast

It's that time of year, at Andon-Reid Inn Bed and Breakfast, when I start my pumpkin baking. There are so many wonderful recipes to choose from. This morning for dessert, I served Pumpkin Tiramisu. Our guests raved about it. It's a very light tasting dessert with intense flavors. I found the recipe last year online at Epicurious. I thought that this recipe would be great to share just before all the holiday preparations begin.You need to make this recipe the day before so that it can set up.

Pumpkin Tiramisu
2 cups chilled whipped cream; 1 cup sugar; 1 (8-ounce) container mascarpone cheese; 1 (15-ounce) can pure pumpkin; 1 1/4 teaspoon pumpkin pie spice; 2 (3-ounce) packages halved ladyfingers; 1/4 cup Grand Marnier; 2 ounces crushed gingersnap cookies

Beat whipping cream and sugar until peaks form.Set aside. Mix the mascarpone cheese, pumpkin and spice; beat until filling is smooth then fold in whipped cream. Line bottom of 9-inch springform pan with 2 3/4-inch high sides with one package of ladyfingers,overlapping and crowding to fit. Use pastry brush and brush the ladyfingers with 2 tablespoons of Grand Marnier. Spread half of filling over. Repeat with second package ladyfingers, remaining 2 tablespoons Grand Marnier, and remaining filling. Smooth. Wrap tightly with plastic, then foil. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with gingersnap cookies.

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

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