Lately, I've see the most lavish cake recipes with a hundred different ingredients and outlandish flavour combinations and I think "What happened to a good 'ol buttermilk cake and fudge frosting? Or a classic carrot with not-too-sweet cream cheese icing?"
I know, I know - I can totally be guilty of trying to reinvent the wheel, er cake, too. And while sometimes we are better off not throwing all of the trendiest ingredients into one cake (I bet there is a miso-matcha-cardamom-tahini cake recipe with brown butter & salted caramel frosting out there somewhere, hehe), other times we should in fact jazz up a classic.
With the holidays just around the corner (no really - Thanksgiving is next week), NOW is the time to go ahead and add that extra drizzle of caramel, throw on those unnecessary sprinkles, stick on some gold leaf, and light a few sparklers on top while you are at!!
(Anyone else thinking of the scene from Love Actually at the department store when they are trying to package up the mistress' necklace? Might as well dip it in yogurt next, am I right?)
Well, I have done just this! And yes, I just justified (or at least tried to) why its okay to go all-out and switch up a perfectly good recipe. Once you try this Pumpkin Tiramisu, you will understand. I hope.
Truth be told, I actually don't care for traditional tiramisu. They are usually a bit too booze-foward for me and I hardly understand why anyone would create a recipe that revolves around lady fingers. However, this is not why I felt the need to change it. I get that a lot of people love them some tiramisu (it is a classic, after all), so I wanted to make a seasonal dessert that everyone could get behind, tiramisu lovers and tolerates alike!
Here's what I have to say about this Pumpkin Tiramisu:
"Traditional tiramisu or “pick me-up” is all about the booze, coffee, and creamy filling. Sticking with the classic dessert-theme, I created an old fashion Heritage frosting (aka Ermine or Cooked-Flour) that still utilized tiramisu’s familiar mascarpone filling. This type of frosting is creamy and fluffy – it still reminds me of the filling used in a regular tiramisu, yet not nearly as rich and without the eggs. Instead of rum or marsala wine, the cake layers were brushed with a soak made from coffee liqueur to better compliment the pumpkin flavor. A shower of chocolate shavings or cocoa powder over the top makes this cake even more stunning and awe-worthy for the holidays."
Head on over to The Cake Blog for the full recipe!