White Chocolate Pumpkin Tiramisu
9-inch Spring form pan lined with parchment
1 vanilla pound cake cut in ¼ inch slices; and cut in half again
1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
1- 8 oz. package cream cheese at room temperature
¾ cup sugar
2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
3 tbs. prepared pumpkin butter
¼ cup apple cider or apple juice
Beat whipping cream and sugar until soft peaks form.
Add cream cheese until smooth.
Divide mixture in half.
To one half, add white chocolate and beat until well blended.
To the other half add the pumpkin butter and beat until well blended.
To assemble the tiramisu:
Line bottom of spring form pan with pumpkin pound cake; crowding to fit.
Brush cake with apple cider and cover with a layer of white chocolate cream.
Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.
Repeat these alternating layers, ending with pumpkin spiced cream.
Cover and chill overnight to set firm. May keep refrigerated for up to two days.
Loosen spring form and remove parchment. Smooth sides with a spatula.
Serve with whipped cream and garnish with a sprinkle of cinnamon.
Whipped Cream
1 cup whipping cream
¼ cup powdered sugar
½ tsp. vanilla extract
Whip ingredients on high till soft peaks form.
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