Pumpkin-Gingersnap Tiramisù

Name: Pumpkin-Gingersnap Tiramisù
Yield: 12
Ingredients: 3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes); 2 tablespoons water; 6 large egg yolks; 1/4 cup plus 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 1/2 cups plus 1 tablespoon sugar; 1 quart whole milk; One 15-ounce can pumpkin puree; 1 tablespoon pure vanilla extract; 3/4 teaspoon cinnamon; 1 pound mascarpone (2 cups); 3 tablespoons Calvados or other apple brandy; 1 1/4 pounds gingersnaps, 1/4 pound finely crushed

Pumpkin-Gingersnap Tiramisù was pinched from <a href="http://www.foodandwine.com/recipes/pumpkin-gingersnap-tiramisu" target="_blank">www.foodandwine.com.</a>

"Pumpkin pie meets tiramisù, 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...."

INGREDIENTS

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3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)

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2 tablespoons water

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6 large egg yolks

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1/4 cup plus 2 tablespoons cornstarch

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1/4 teaspoon salt

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1 1/2 cups plus 1 tablespoon sugar

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1 quart whole milk

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One 15-ounce can pumpkin puree

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1 tablespoon pure vanilla extract

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3/4 teaspoon cinnamon

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1 pound mascarpone (2 cups)

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3 tablespoons Calvados or other apple brandy

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1 1/4 pounds gingersnaps, 1/4 pound finely crushed

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