Pumpkin tiramisu is a decadent no bake dessert made with layers of espresso dipped ladyfingers, creamy spiced pumpkin mascarpone and a dusting of cocoa powder.
Cream the pumpkin, sugars, spices and vanilla extract on low to fully combine. Once the pumpkin mixture is smooth and well combined add the room temperature mascarpone cheese. On low speed mix the ingredients together very slowly to ensure the mascarpone doesn’t split.
Once the mascarpone and pumpkin mixture is combined, gently fold in the whipped cream until just combined. Do this part by hand to prevent over-whipping the mixture.
Assemble the pumpkin tiramisu. For three layers of ladyfingers, use a 9 x 9 (23 cm) pan or use a 9 x 13 (23 x 33 cm) for two layers of lady fingers. Quickly dip one ladyfinger at a time into the prepared espresso. Layer them on the bottom of the pan.
Continue until the there is a single layer of espresso dipped ladyfingers across the pan. Evenly top the ladyfingers with the ? or ½ of the pumpkin mascarpone cream. Repeat 1 - 2 more times.
Loosely cover the tiramisu pumpkin dessert with plastic wrap and transfer to the fridge to chill and set for at least 6 hours.When it’s time to serve, carefully remove the pumpkin tiramisu from the fridge, dust with cocoa powder, slice and enjoy.