It's Better Food time and it's Sweet Treat Thursday! Joining us is Maria Sanchez of Sweet Maria's in Waterbury. Now this treat is going to combine some of your favorite fall ingredients into the perfect holiday dessert.
Pumpkin Tiramisu Shooters:
Perfect little treat after a holiday meal. Easy to assemble and make ahead.
Makes 8 to 10.
4 eggs, room temperature or slightly warmer
1 cup sugar
1 teaspoon vanilla
1 1/4 cups cake flour
pinch of salt
1/2 pound mascarpone cheese
1/2 cup pumpkin
1/2 cup sugar
1/2 cup amaretto
1 cup heavy cream
1/4 cup sugar
toasted almonds or amaretti crumbs for topping
Make sponge cupcakes:
1.Preheat oven to 350.
2.LIne a cupcake pan with paper liners.
3.Combine the eggs, sugar and salt in a stainless bowl over simmering water. Lightly whisk until 110 F. This will help add volume to your sponge.
4.Transfer the egg mixture to an electric mixer. With wire whisk attachment, whip until very light, very pale and thick, about 10 to 12 minutes. I always set a timer for this stage because it is so important.
5.Carefully fold in flour , a quarter at a time being careful not to deflate the foam.
6.Fill cupcake liners 2/3 full.
7.Bake 15 to 20 minutes or until golden brown .
8.Cool cakes in pan on wire cooling rack. ( can be made 2 to 3 days in advance. Wrap in plastic and store at room temperature)
7. In an electric mixer, on medium speed, cream mascarpone and sugar and pumpkin until smooth.Refrigerate until using. ( Can be made one day in advance).
Make whipped cream frosting:
8. In an electric mixer, whip cream until soft peaks form. Gradually add sugar and continue to beat until stiff. Use immediately.
9.Cut cupcakes into quarters. Press one quarter into the bottom of a shot glass. Soak with amaretto. Top with a spoonful of filling. Continue to layer pieces of cake, amaretto and filling, pressing lightly to fill glass. Top with whipped cream. Sprinkle with sliced almonds, amaretti crumbs or cinnamon sugar,as desired.
10.Refrigerate until serving.