Description
Pumpkin tiramisu is a fun fall twist on the classic Italian dessert. Made of layers of pumpkin-spice mascarpone filling and coffee-soaked ladyfingers, it’s sure to satisfy your seasonal cravings.
Ingredients
Scale
Pumpkin Mascarpone Filling
- 1 cup plus 2 tablespoons (274g pumpkin puree)
- 1/2 cup 112g packed light brown sugar
- 1 cup 207g sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 1 3/4 cups 420ml heavy whipping cream, cold
- 1 1/4 cups 285g mascarpone cheese*
Espresso Mixture
- 2 cups 480ml hot water
- 6 tablespoons instant espresso powder
- 6 tablespoons 78g sugar
- 1/4 cup 60ml Kahlua*
- Additional Ingredients
- 1 17.5 ounce package ladyfingers
- Cocoa powder
Instructions
- In a small bowl, combine the pumpkin puree, sugars and spices. Set aside.
- In a large mixing bowl, whip the heavy cream until it begins to thicken. Stir the mascarpone cheese (I do it right in the container it comes in) to be sure it’s nice and creamy, then add the mascarpone cheese to the cream and whip on low speed until incorporated and no longer lumpy, then increase to medium speed and whip just until thickened and stiff peaks form. It thickens quickly after adding the cheese, so you may not even need to whip on medium speed.
- Gently fold the pumpkin mixture into the whipped cream in two parts. Be careful not to deflate the whipped cream. Set aside.
- In a medium sized bowl, add the espresso powder and sugar to the hot water and stir until dissolved, then add the Kahlua.
- One at a time, dip the ladyfingers into the espresso mixture for about 2-4 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan.
- Spread half of the pumpkin mascarpone mixture over the ladyfingers.
- Repeat another ladyfinger layer, then top with remaining pumpkin mascarpone mixture. Dust the top with cocoa powder.
- Refrigerate for at least 3-4 hours, or overnight, then serve.
Notes
- Mascarpone cheese – Get the mascarpone cheese out of the fridge about 10-15 minutes before using. You want it to soften up a bit, but still be cool. If it gets too warm, it can become watery.
- Kahlua – If you’d prefer not to use Kahlua, swap it out for an additional ¼ cup of water, 1 tablespoon of espresso and 1 tablespoon of sugar.
- Storage – Cover the pan in a double layer of plastic wrap or arrange slices of leftover tiramisu in a single layer in an airtight container. It will keep in the fridge for 5-7 days. One neat thing about tiramisu is that the flavors actually get better over time. So you might find you like your second and third day leftovers even more than day one!
- Freezing – Wrap the fully set tiramisu (in the pan) in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in a freezer-safe airtight container. You can store it in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
