Pumpkin Spice Latte Tiramisu
A delightful no-bake fall dessert with layers of pumpkin mousse and coffee-soaked ladyfingers, infused with the beloved flavors of pumpkin spice lattes.
Ingredients
For the Pumpkin Mousse
- 16 ounces mascarpone cheese
- 1 cup canned pumpkin
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
For the Coffee Mixture
- 1 cup strong brewed coffee (such as Three Brothers Espresso Milano)
- 1/4 cup coffee liqueur (such as Kahlua)
For the Whipped Cream
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
For Assembly
- 54 pieces ladyfinger cookies (about 16 ounces)
- to taste cinnamon and chocolate shavings for topping (optional)
Instructions
Preparation
- In a large bowl, mix together the mascarpone cheese, canned pumpkin, brown sugar, and all spices until well combined.
- In a separate large bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
- Gently fold half of the whipped cream into the pumpkin mascarpone mixture, and set the other half aside in the refrigerator for later.
Assembling the Tiramisu
- In a small bowl, combine the brewed coffee and coffee liqueur.
- Quickly dip each ladyfinger into the coffee mixture and lay them in a single layer in a 13x9-inch dish.
- Spread half of the pumpkin mousse over the ladyfingers and smooth it out.
- Repeat the layering with another layer of dipped ladyfingers and the remaining pumpkin mousse.
Chilling
- Refrigerate the tiramisu for at least two hours, or overnight for the best flavor.
Serving
- Before serving, pipe or dollop the remaining whipped cream over the tiramisu, and finish with a sprinkle of cinnamon and chocolate shavings if desired.
Notes
For a stronger coffee flavor, use espresso and increase the soaking time of the ladyfingers in the coffee mixture. Adjust sugar according to taste for a sweeter dessert. Avoid freezing as it changes the texture.