Pumpkin Gingersnap Tiramisu

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I plan to make this for thanksgiving this year and wanted to save the recipe so i wouldn't lose it. this is from november 2008 food & wine. can be made ahead and frozen up to one week. thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.

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Steps

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In a small bowl , sprinkle the gelatin over the water and let stand for 5 minutes.

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In a large bowl , whisk the yolks , cornstarch , salt and 1 1 / 2 cups of the sugar until the sugar is moistened.

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In a large saucepan , heat the milk just until steaming.

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Whisk 1 cup of the hot milk into the yolk mixture.

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Pour the mixture into the milk in the saucepan and cook over moderate heat , whisking constantly , until boiling and thick , about 5 minutes.

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Whisk in the pumpkin puree and cook , whisking for 1 minute.

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Off the heat , whisk in the gelatin , vanilla and cinnamon.

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Whisk in the mascarpone.

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In a small microwave safe bowl , microwave the calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds , just until the sugar is dissolved.

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Arrange one third of the whole gingersnaps in a 9 by 13 by 21 / 2 inch baking dish.

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Lightly brush the gingersnaps with some of the calvados and top with one third of the pumpkin custard.

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Repeat the layering twice more with the rema.

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Ingredients

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unflavored gelatin, water, egg yolks, cornstarch, salt, sugar, milk, pumpkin puree, vanilla extract, cinnamon, mascarpone, calvados, gingersnaps