Pumpkin Tiramisu

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A twist on the classic tiramisu: flavored with warm pumpkin spice, pumpkin puree, and ladyfingers soaked in espresso.

Prep Time20

Cook Time6

Total Time6 20

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 350kcal

Author: Morgan Peaceman

Equipment

baking dish
hand mixer
Three Mixing Bowls

Ingredients

1 cup heavy whipping cream
8 oz mascarpone cream
½ cup pumpkin puree
½ cup sugar divided
4 egg yolks room temperature
1 tablespoon vanilla extract
1 ½ cup cold coffee
3 tablespoon kahlua
3 tablespoon cocoa powder
1 tablespoon pumpkin spice
1 tablespoon cinnamon
1-2 pkg lady fingers

Instructions

Using an electric mixer or stand mixer, whisk together ¼ of the sugar and egg yolks together until the mixture forms a pale yellow, becomes thick, and leaves thick runny ribbons when the whisk is lifted.
In a separate bowl, add in the cream, rest of the sugar together until they double in volume and form stiff peaks when lifted from the whisks. To the whipped cream, add in the mascarpone cream, pumpkin puree and vanilla extract: whisk until combined.
Lastly, fold the egg yolk/sugar mixture until combined and become spreadable. Set aside.
In a small bowl, pour together the coffee, 1 tablespoon of the pumpkin spice, and kahlua. Spread a dusting of the cocoa powder to the bottom of an 8x8” pan.
Quickly, dip each ladyfinger into the coffee liquid and place the rounded side up into the baking pan. Repeat until the area is filled with ladyfingers.
Take a scoop or two of the mascarpone mixture and layer into the ladyfingers and smooth out using an offset spatula. Repeat with more dipped ladyfingers and mascarpone cheese.
Finish off with the remainder of mascarpone, smoothing out the top with the spatula.
Cover and let sit for at least 6 hours in the fridge before serving. Once you’re ready to serve the next day, sprinkle an even dusting of cocoa powder across the top of the tiramisu and serve.

Notes

Make sure that the mascarpone cheese is room temperature when mixing it together. This way it blends easier and forms minimal to no clumps.

Chill an aluminum bowl before whisking the whipping cream and sugar. If the bowl is really cold, it helps expedite the whipping process and forms the whipped cream quicker.

When dipping the ladyfingers into the espresso, use gloves, otherwise your fingers will be stained brown for at least 2 days. I am speaking from unfortunate experience and yes, they will smell of espresso as well.

Wait to add the cocoa powder on top of the tiramisu until you are ready to serve it. Sometimes the cocoa powder sets and can look slightly unappealing if added too early and it settles in the fridge.

Nutrition