Creamy Pumpkin Tiramisu
A delightful twist on a classic dessert, combining rich tiramisu flavors with warm pumpkin spice, perfect for autumn gatherings.
Ingredients
For the filling
- 15.87 oz Mascarpone cheese Must be at room temperature for mixing
- 1 tsp Vanilla extract
- 1/2 cup Pumpkin puree Canned or homemade
- 2/3 cup Granulated sugar
- 1/3 cup Brown sugar Light or dark
- 2 tsp Pumpkin pie spice Adjust based on preference
- 1/4 tsp Kosher salt
- 2 cup Heavy cream (cold) Chilled for better whipping
For assembly
- 28 pieces Ladyfingers Can use gluten-free if necessary
- 2 cups Coffee (espresso or strong coffee) Freshly brewed for best flavor
Instructions
Preparation
- Brew the espresso coffee and allow it to cool for a few minutes. Set aside.
- In a large mixing bowl, combine the mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Mix with an electric hand mixer until well combined.
- Add the pumpkin puree and mix until incorporated.
- Pour in the cold heavy whipping cream and beat for another 3-4 minutes until the mixture thickens.
Assembly
- Quickly dip the ladyfingers into the coffee for 1-2 seconds, then arrange them in an even layer in a 13 by 9 inch baking dish.
- Spread half of the mascarpone mixture over the soaked ladyfingers, smoothing evenly with a spatula.
- Add another layer of dipped ladyfingers on top.
- Transfer the remaining filling into a piping bag with a star tip and pipe dollops of the cream over the ladyfinger layer.
- Cover with plastic wrap and refrigerate for at least 4 hours to allow the ladyfingers to soften.
- Before serving, generously dust the top with cocoa powder.
Notes
Store leftovers in the refrigerator, covered with plastic wrap. Best enjoyed within 3-5 days but can last up to a week. This dessert improves in flavor as it sits.