Ree Drummond's Pumpkin Tiramisu | The Pioneer Woman | Food Network скачать в хорошем качестве

Ree Drummond's Pumpkin Tiramisu | The Pioneer Woman | Food Network

It’s officially fall, so you know what that means? ALLLL of your favorite desserts are getting the pumpkin treatment, starting with Ree's Pumpkin Tiramisu! #ReeDrummond #ThePioneerWoman #FoodNetwork #Pumpkin #Tiramisu Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/48zbEJJ Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pumpkin Tiramisu RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 5 hr 10 min (includes chilling time) Active: 50 min Yield: 8 to 10 servings Ingredients Pie Filling: 5 large egg yolks 1/4 cup granulated sugar 1/2 cup bourbon 1/2 pound mascarpone cheese, at room temperature One 15-ounce can pumpkin puree 1 cup whipping cream 1/2 cup loosely packed brown sugar 3 teaspoons vanilla extract 1 teaspoon ground cinnamon Pumpkin Pie Espresso Syrup: 2 teaspoons instant espresso 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg To assemble: 94 store-bought ladyfingers One 3-ounce square semisweet chocolate, for grating 36 crushed gingersnap cookies (1 1/2 cups total) Directions For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!) Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes. Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour. For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside. To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps. Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Ree Drummond's Pumpkin Tiramisu | The Pioneer Woman | Food Network    • Ree Drummond's Pumpkin Tiramisu | The Pion...