Description
Pumpkin Tiramisu is a delightful twist on the classic Italian dessert, perfect for autumn gatherings. Layers of espresso-soaked ladyfingers are interlaced with a rich, creamy filling of mascarpone, pumpkin puree, and pumpkin pie spice. This no-bake dessert is chilled to perfection and finished with a dusting of cocoa and cinnamon, delivering warm seasonal flavors in every bite.
Ingredients
- 30 ladyfinger cookies
- 1 1/2 cups strong espresso, cooled
- 3 tbsp coffee liqueur (optional)
- 6 egg yolks
- 3/4 cup sugar
- 1 1/4 cups mascarpone cheese
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 3/4 cups heavy cream
- Unsweetened cocoa powder, for dusting
- Cinnamon, for dusting
Instructions
- Combine espresso and coffee liqueur in a shallow dish.
- Whisk egg yolks and sugar in a double boiler until thick and pale.
- Remove from heat, then whisk in mascarpone, pumpkin puree, and pumpkin pie spice.
- Whip heavy cream to stiff peaks and carefully fold into the pumpkin mixture.
- Quickly dip each ladyfinger in the espresso mixture and arrange a layer in an 8×8 inch dish.
- Spread half of the pumpkin mascarpone mixture over the ladyfingers.
- Add another layer of dipped ladyfingers, then cover with remaining pumpkin mixture.
- Cover and refrigerate for at least 4 hours or overnight.
- Dust with unsweetened cocoa powder and cinnamon before serving.
Notes
For a lighter version, substitute mascarpone with whipped cream cheese or low-fat ricotta. Ladyfingers can be replaced with sponge cake for a softer texture. To prepare ahead, assemble up to 2 days in advance and refrigerate; dust with cocoa and cinnamon right before serving. If the filling is runny, whip the cream longer or ensure mascarpone and pumpkin are well drained. Store leftovers for up to 3 days, covered, in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian