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Pumpkin-Gingersnap Tiramisu #338876
posted on November 21, 2008
Pumpkin pie meets tiramisu, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup. In the freezer, the flavors
and textures meld to form a deliciously creamy dessert. Recipe by Grace Parisi. From: Ultimate Thanksgiving Planner: Time-Saving Tips. Food &
Wine Magazine, November 2008 edition. Overnight chilling is what is called for - the tiramisu can be frozen for up to 1 week. Thaw at room temperature for 4-6 hours or overnight in the refrigerator. I love gingersnaps in any recipe! I tried this and it is definitely delicious and decadent - you can only eat a little at a time - too, too rich!