• Ingredients: 28
  • Serves: 14

Kahlua tiramisu with amaretto ice cream with amaretto ice cream.

Ingredients

For dough

  • 1/2 cup whole almonds with skin , toasted
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • Pinch each of ground ginger, cardamom, cloves, white pepper, and freshly grated nutmeg
  • 3/4 stick unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg

For pumpkin filling

  • Accompaniment: red-wine caramel sauce
  • Special equipment: a 10- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice

For compote

  • Accompaniment: arrop syrup*
  • Garnish: confectioners sugar
  • Special equipment: an instant-read or candy thermometer; an ice cream maker; a 3-inch cookie cutter

For the whipped cream Chantilly

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar.

    For this step you will need

  2. Step 2 Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes.
  3. Step 3 Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks.

    For this step you will need

  4. Step 4 Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture.
  5. Step 5 Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary.

    For this step you will need

  6. Step 6 Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse.
  7. Step 7 Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight.

    For this step you will need

Nutrition information

Calories 258 Carbohydrates 18 g (6%)
Fat 19 g (29%) Protein 4 g (9%)
Saturated Fat 10 g (50%) Sodium 158 mg (7%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 5 g Cholesterol 129 mg (43%)