I was looking for a pumpkin recipe for the holidays and this looked and sounded good. Of course, I had to play with it and make it my own. I don't have coffee or liqueur in my home, so that helped necessitate changes as well.
Notes from the Test Kitchen:
This untraditional tiramisu is very tasty. Chocolate and pumpkin pair so well together. The cocoa/almond mixture brushed onto the pound cake is subtle. Jolayne's pumpkin mixture is very creamy and delicious. This dessert will be a favorite holiday dessert.
cream cheese, softened
cold heavy cream
(15 ounces) pure pumpkin puree
semi-sweet chocolate, roughly chopped, or chips
unsweetened cocoa powder, plus 1 1/2 tsp. for dusting
In a large bowl, beat cream cheese until smooth. Add 1 cup cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form. With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
Cover bottom of an 8-inch square baking dish with slices of pound cake. Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of pound cake, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture.
Add a third layer of pound cake, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.
NOTE: This would be really good with whipped cream served on top.