This pumpkin tiramisu features layers of classic espresso dipped ladyfingers, with a spiced pumpkin bourbon mascarpone filling, topped with a generous dusting of cocoa powder.
Prepare the espresso according to the package directions. Cool to room temperature. Whisk in bourbon whiskey.
Pour heavy cream into a mixing bowl. Beat on medium speed to medium-soft peaks. Scoop into another bowl and set aside.
Slowly cream the mascarpone until smooth. On low mix in
sugars, pumpkin puree, cinnamon, ginger and salt.
Gently fold in the whipped cream until combined.
Quickly dip ladyfingers in the brewed espresso. Make sure to dip both sides. Layer half the ladyfingers across the bottom of the pan.
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.
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 or overnight. Before serving, top with a dusting of powdered cocoa.
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