Pumpkin Tiramisu
Tiramisu gets the PSL treatment with a pumpkin-tinged custard, warming cinnamon, plenty of whipped cream, and a splash of bourbon for good measure.
Ingredients
Instructions
Whisk 3 Tbsp. bourbon, 3 Tbsp. (38 g) dark brown sugar, 1 Tbsp. plus 1 tsp. instant espresso powder, a pinch of kosher salt, and 1½ cups hot water in a wide shallow bowl until sugar and espresso are dissolved. Set bourbon mixture aside.
Pour water into a medium saucepan to come 2" up sides and bring to a simmer. Whisk 3 large egg yolks, 1 Tbsp. vanilla extract, and remaining ½ cup (packed; 100 g) dark brown sugar in a medium heatproof bowl. Set bowl over saucepan (do not let it touch the water) and reduce heat to low. Cook, whisking vigorously, until pale yellow and tripled in volume, about 5 minutes. Remove bowl from heat; add one 15-oz. can pumpkin purée and whisk to combine. Set pumpkin mixture aside.
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