- 3/4 Of A Cup Of Pumpkin Puree
- 1/2 A Cup Of Heavy Cream
- 1/4 Cup Of Maple Syrup
- 4 Ounces Of Cream Cheese
- Granulated Sugar
- Vanilla Extract
- Teaspoons Of Pumpkin Pie Spice
- 1 Tablespoon Of Powdered Sugar
You can get started you want the ranch package of ladyfingers they’re gonna need 3/4 of a cup of pumpkin puree, 1/2 a cup of heavy cream, 1/4 cup of maple syrup, 4 ounces of cream cheese, softened third of a cup of granulated sugar, vanilla extract you want to have teaspoons of pumpkin pie spice 1/4 teaspoon of salt and 1 tablespoon of powdered sugar it’s a very very easy simple ingredients and these ladyfingers that I’m using are not your traditional Italian style.I’d be like the hard lady fingers these are just your regular standard spongy ladyfingers so you can find at any grocery stores so this is easy easy all the way okay first thing you want to do let’s take a 9 by 5 cake paint a loaf pan and you want to line it with plastic bag this is just gonna make it so that it’s very easy for us.
When we unmold it so love that easy easy easy okay what we’re going to work on next okay well we’re gonna work on next is to get our heavy cream to get nice and stiff with that third a cup of granular sugar putting this in mean speed just until I guess like 50 K you don’t want it to go over that otherwise it turns into butter and it’s really not good so once it’s gone so he have sippy done they’re nice and stiff peaks good good good okay sets out a sign and we’re gonna take our heavy cream said to sour whipped cream and just put it in a bowl because I’m don’t want to work this too much great mmm yummy okay.
We’re gonna also take our 4 ounces of cream cheese put this in the bowl where’s my spoon you want to make sure it’s softened there’s temperature otherwise you’re gonna have a difficult time sort of combining it. I’m just gonna mix the cream cheese. I want to make sure it’s like really really creamy when we folded half of the cream otherwise if it’s not well blended we’re going to overwork the cream on the plate those beautiful says peak the cream cheese is nice and soft then. we’re gonna take about a quarter of this heavy cream 1/4 to 1/2 you don’t want it to be too loose and just mix that so combine very very quickly like that do not want to overwork not heavy cream okay now set that aside.
We’re gonna get started on our second filling which is the pumpkin part of the filling so here’s what we’re gonna do we’re gonna take this pumpkin pie right now this is pure pumpkin puree it’s not pumpkin pie mix so please don’t get those two mixed up because it is a big difference we’re gonna take that and we’re also going to take that pumpkin pie spice and the salt we’re gonna take that vanilla extract about a half of a teaspoon and I’m just gonna use my whisk adding in our heavy cream just mixing it together so both of our fillings are done now this is the assembly job we’re going to take these ladyfingers and I’m just gonna fit them all at the bottom you just need two layers so if you have to break them off to make them fit that’s what you’re gonna have to do here we go and we’re gonna take first we’re gonna take this maple syrup half of the maple syrup and just drizzle it all over the sponge cake now we’re going to put half of the pumpkin filling down only half of it and just spread this around evenly we have half of our pumpkin filling down now.
5We’re gonna go in with our second layer of the ladyfingers and just put them in there to fit however you have to do it just go ahead and make them fit the remaining maple syrup just really put it in there even though the romanian pumpkin filling and just spread this as evenly as possible nice and even and now last layer that this cream cheese layer is going to be the top layer and it’s gonna be really pretty when we sprinkle it with powdered sugar and cinnamon at the end so go ahead and just make this as nice and as evenly as possible this is nice and even and don’t worry and if you know if you can see a little bit of the pumpkin filling because once it’s had its dusting of powdered sugar with cinnamon it is going to be beautiful now the hardest part about this is that it has to stay in the fridge for at least at least overnight just because at least eight hours best overnight so we’re gonna put this in.
I’m gonna let this go overnight and next time you see me it’s gonna be tomorrow and then. I’m gonna cut it and serve it to be so good and we’re gonna love it well it’s been 24 hours and I also important to me sue is set and it’s perfect and I’m just going to get the plastic wrap look how awesome others oh yes plastic wrap definitely helps and I’m just gonna get it right out. I took my plastic wrap off and now I’m just going to completely dust it with confectioner sugar.I got pumpkin tiramisu look how beautiful now. I’m just gonna just sprinkle it just a touch of pumpkin pie spice just to echo the pumpkin pie spice that’s inside and now of course.I have my plate ready.