I honestly believe everyone who has a love and passion for cooking has an art form in the kitchen. Like The Monet – that is beauty to your eyes. It touches parts of your heart and soul. There isn’t much in this world that can beat a good meal. Unlike The Monet, food is an ever changing, ever growing work of art. One that is repeated on a daily basis. The hard working cooks in the kitchen all over the world are true artists whose products have been keeping their families alive for years. It’s hard to understand how much time and energy goes into cooking until you do it… So if you have never done the cooking in your home, take a second to thank the person that does!
Our team is full of great minds! None greater than our fearless leader Whitney, who came up with the idea of creating a Tiramisu with the pumpkin cookies. Together, we created this recipe for you to enjoy. As great as it is to be health conscious, sometimes you just need a little dessert!!
(Whitney says: I just planted the seed of an idea – Jamie is the one who should really take credit for this recipe! She’s the actual creator, I just made suggestions)
Ingredients
- 6 egg yolks
- 1 Cup Sugar
- 1 1/4 Cup Mascarpone Cheese
- 1 3/4 Cup Heavy Whipping Cream
- 1 Package of Pumpkin Cookies
- 2-3 apples Gala (Juiced) or apple cider
- 1 Tbsp. of Cocoa for Dusting
Instructions
- Place a double boiler over stove and with water boiling combine egg yolks and sugar, reduce heat to low and continue cooking for 10 minutes. Continue stirring constantly.
- Remove from heat and whip the egg yolks until thick and lemon colored.
- Add the Mascarpone cheese and the whipped yolks and blend them together until they are combined.
- In a separate bowl, take heavy whipping cream, use a hand mixer and whip it until you have a cream….Then mix some more.
- Take the whipped cream and gently fold into the sabayon mixture, set this aside.
- Cut the cookies in half (through the middle like a biscuit)
- Have your baking dish ready, take a cookie, dip it in your apple cider mixture (enough to coat but not soaking) and place on the bottom of your dish.
- Repeat this until you have a layer of cookies across the bottom of your dish.
- Gently spoon in half of the sabayon.
- Add another layer of cookies and the remaining sabayon and place in the fridge for at least 4 hours. But best if you allow 6-8 hours.
- Before serving dust on cocoa and I drizzled with caramel syrup.
OMG licking my screen! Going to try this!