"There are three different types of dessert people: cake people, custard people and pastry people. I'm very much a custard person, here for silky, creamy fillings and tiramisu delivers every time. When it comes to eating it, especially after a feast like Thanksgiving, there's a lightness to the layers of soft cream and caky soaked ladyfingers that lets you enjoy bite after bite without feeling too stuffed."
"These three versions have the structure of the classic, layering soaked ladyfingers with whipped mascarpone, but swap the traditional espresso with fall favorites. Cranberry tiramisu captures tart and fruity notes similar to those in a berry cheesecake, while a modern (and loose) take on pumpkin pie combines the subtlety of pumpkin with chai spices and the beautiful sweetness of dates. For apple enthusiasts, the diced fruit is glossed with caramel and tucked underneath dollops of whipped mascarpone and candied pecans."
Tiramisu offers a light, non-baked dessert option well suited for Thanksgiving because it feeds a crowd and can be prepared in advance. Three seasonal variations replace traditional espresso with fall flavors: cranberry for tart, fruity notes; a pumpkin-chai version that blends subtle pumpkin, chai spices and dates; and a caramel-apple version with diced fruit and candied pecans under whipped mascarpone. Assembly remains simple: layer soaked ladyfingers with whipped mascarpone. Soft mascarpone is often lightened with beaten egg whites or yolks, and whipped cream adds stability; watch cream to avoid overwhipping. Sauces or other components can be folded in for customization.
Read at cooking.nytimes.com
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