10.21.17
This Pumpkin Tiramisu Is Like Halloween Candy For Foodies

A Halloween Celebration could look like you just robbed Willy Wonka — or it could look like this: savory chicken alla diavola with lemon roasted veggies, succulent persimmon caprese, and homemade pumpkin tiramisu so good you’ll forget all about your trick or treat nostalgia.

A timely new meal kit from our fave hyperlocal service, Out of the Box Collective, has everything you need to make a week of easy, elegant Halloween-inspired meals. These gently thematic recipes are made with real seasonal ingredients that will actually leave us feeling nourished — not high on refined sugar and artificial dye. Order your Halloween Box below, and make this pumpkin tiramisu recipe immediately…

These days Halloween is far more adorable than it is scary; kids and their dogs trotting around the neighborhood in tiny costumes isn’t exactly the stuff that nightmares are made of. Similarly, our Halloween Box is just a fine collection of our favorite fall meals, dressed up in spooky names! The kit also includes pumpkins from Rancho San Julian, organic popping corn and hand-crafted chocolates to make your Halloween night extra special.

Pumpkin Tiramisu
by Chef Danielle Goldstein

Ingredients:

½ cup espresso
2 Tbsp coffee liquor
3 free-range organic egg yolks
½ cup sugar
⅛ tsp Himalayan sea salt
1 ½ cups organic heavy cream
12 oz mascarpone cheese or cream cheese
⅓ cup pumpkin puree* (see note)
1 lb spongecake
1 Tbsp cocoa powder

*to make fresh pumpkin puree, cut your sugar pumpkin in half, scoop out the seeds, sprinkle with 1 Tbsp water, and place the halves cut-side-down on a baking sheet.  Bake at 400 for 30-40 minutes until soft, scoop out the pumpkin with a spoon, and puree it in a food processor.

Directions:

Stir espresso and 2 Tbsp sugar and heat gently in a saucepan until sugar is dissolved.  Pour a wide flat dish and stir in half of the coffee liquor. Set aside.

Place the egg yolks in a bowl with remaining sugar, the salt, and 1/2 cup heavy cream.  Cook over simmering water, stirring and scraping the bottom of the bowl constantly with a heatproof rubber spatula until the mixture registers 160 on a thermometer, about 5-10 minutes.  Remove from heat, cool 15 minutes.

Transfer egg yolk mixture to the bowl of a stand mixer with a whisk attachment (or a mixing bowl).  Add the remaining coffee liquor, mascarpone, and pumpkin puree. Beat at medium speed for a full minute until lightened and smooth (or beat with a whisk, by hand). Fold the whipped cream into the pumpkin mixture.

Cut rectangles of sponge cake to the size to fit into the pan that will hold the tiramisu. Dip a rectangle of sponge cake into the espresso mixture, roll it over, remove, and transfer to the pan. Spread 1/3 of the pumpkin mix over sponge cake with a rubber spatula, making an even layer that goes all the way to the edges.  Using a sieve, dust cocoa powder on top of the pumpkin layer. Repeat this process of dipped spongecake, pumpkin mixture, and cocoa 2 more times, ending with cocoa. Cover and refrigerate at least 2 hours and up to overnight, then cut into squares and serve!

How To Order Your Box:

The Halloween Box includes everything you need to make the following recipes: Pork roast, graveyard Ghost Mashed Potatoes and Green Beans; Spooky Baked Spaghetti Squash; Chicken alla Diavola and Roasted Broccoli with Lemon; Cauldron Cauliflower Curry and Red Rice; Persimmon and Creepy Cheese Caprese; Pumpkin Tiramisu

Order the your box HERE before Tuesday October 24th!

 


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