how have we made it to the last week of October? I literally have no idea where this month went! pretty soon we will be knee deep in holiday desserts. while, I developed this spiced pumpkin bourbon tiramisu for October, it is the perfect dessert to have on your holiday baking list.
I love this dessert for many reasons, but mostly I love it because it’s the easiest dessert to make. if you have an electric mixer and you can measure out ingredients, you can make this dessert. this version does not use raw eggs, unlike the traditional method. it also maintains all the wonderful flavors and textures of the original dessert without all the work. told you there is a lot to love!
this no bake dessert is:
- wonderfully chewy
- a mix of light, airy and decadent
- slightly boozy
- impossible to stop eating (trust me on this)
let’s talk about the ingredients:
this reimagined for fall version of this beloved Italian dessert is simple to make and requires few ingredients. many you most likely already have at home. if not, get this on your grocery list:
- instant espresso powder ( I always use this brand)
- heavy whipping cream
- brown sugar
- granulated sugar
- pumpkin puree
- vanilla extract
- ground cinnamon
- ground ginger
- Italian ladyfingers (I bought mine at my local grocery store)
- bourbon (optional, but highly recommended!)
the key to a fantastic tiramisu is the quality of the ingredients. since nothing is baked or altered flavor wise, use the best quality of each ingredient you can afford. this is particularly important for the ladyfingers, espresso and bourbon.
what is tiramisu?
tiramisu is a classic no bake Italian dessert featuring:
- italian savoiardi, aka “ladyfingers” soaked in espresso
- a rich creamy filling from mascarpone cheese, sugar and whipped eggs whites
- dusted cocoa powder
- occasionally made with liqueurs, rum, port or brandy
the classic version is light and air due to the whipped egg whites. it is, with out a doubt my favorite dessert. no matter the restaurant, I will order the tiramisu.
things I love about this tiramisu
this spiced pumpkin bourbon tiramisu has to be one of my favorite desserts. there is so much to love about it. from the creamy pumpkin mascarpone filling, to the boozy espresso soaked ladyfingers. each layer of this dessert has so many things to love:
- sweetened pumpkin mascarpone filling: made from creaming together sugar, pumpkin puree, spices, bourbon and whipped cream. this filling is lush and creamy. while, still being light thanks to the whipped cream. the bourbon adds a fantastic contrast in flavor. bourbon pairs really well with the pumpkin and spices. if you’re not a fan of bourbon, feel free to use a brandy or port.
- bourbon espresso soaked ladyfingers: the title alone makes me drool. you, too? dipping the ladyfingers in the espresso allows these hard cookies to transform into a wonderfully soft sponge after hours of chilling. when paired with the creamy filling, the texture is extraordinary.
- its important to get the dip just right. just a quick dip on the front and back of each cookie done right before layering into the dish. the alcohol is optional, so if you plan to omit it from the recipe, use 1 c brewed espresso.
- cocoa powder: chocolate was made to pair with pumpkin and bourbon. I highly recommend dusting the cake right before serving. its tastes delicious and brings all the other flavors together. in addition to being delicious, the dusting creates a gorgeous, no fuss and elegant finish. unfussy and beautiful desserts are my favorite!
how to serve this tiramisu
what container can I use?
this recipe nicely fills a 9″ springform pan with about a 10 cup capacity. these other pans would also work:
- 11X7 rectangular pan
- 8-9″ square pan
- 8-9″ round pan
- 4-8 individual cups or jars
- for this option, use glass or clear containers
- double the recipe to make in 9X13
what’s the best way to serve this tiramisu?
ideally, this dessert would chill in the fridge for about 8 hours. this allows plenty of time for the flavors to develop into something incredibly delicious. right before serving, pull the tiramisu from the fridge. remove the plastic wrap. dust the top layer with a nice dusting of cocoa powder. slice and serve. this tastes best while still cold, so plan to serve within 20-30 minutes after removing it from the fridge.
more delicious no bake inspiration
spiced pumpkin bourbon tiramisu
- stand or electric mixer
- 9" springform pan, cake or pie pan
- 3/4 c brewed espresso sub with very strong coffee
- 1/4 c bourbon, divided
- 1 1/2 c cold heavy whipping cream
- 8 oz. room temperature mascarpone
- 1/2 c granulated sugar
- 1/4 c brown sugar
- 1 1/4 c pumpkin puree
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 7 oz. package italian ladyfingers
- cocoa powder for dusting
- Preapare espresso according to the package directions. Cool to room temperature. Whisk in 2 tbsp bourbon. Set aside.
- Pour heavy cream into a mixing bowl. Beat on medium speed to medium-soft peaks. Scoop into another bowl and set aside.
- Using the same bowl as the one used to mix the whipped cream (no need to clean), slowly beat the mascarpone. The mascarpone should be smooth across the bottom. Go slowly or the cheese could break. Slowly mix in 2 tbsp bourbon until just combined. Add both sugars, pumpkin puree, cinnamon, ginger and salt. Beat on the lowest setting until smooth and well combined. Scrape down the bowl as needed. Taste and adjust flavors as needed. If adding more bourbon, add this now. Beat on low to incorporate. By hand or on the lowest mixer setting, fold in the whipped cream. Again, go slowly or you risk the mascarpone breaking.
- To assemble:Quickly dip ladyfingers in the brewed espresso. Make sure to dip both sides. Layer half the ladyfingers across the bottom of the pan. Break the cookies if needed to mostly cover the bottom. Scoop about half the pumpkin mascarpone filling on top of the layer of espresso ladyfingers. Repeat with another layer of espresso ladyfingers on top of the pumpkin mascarpone filling. Top the second layer of ladyfingers with the remainng filling. **if the container allows, you could layer into 3 layers. if this is the case, divided the filling and ladyfingers by thirds.
- Chill the prepared tiramisu in the fridge for about 2 hours to set the top. Cover with plastic wrap and chill an additional 6 hrs- overnight. Before serving, top with a dusting of powdered cocoa. Slice and serve.
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