Pumpkin Tiramisu Recipe
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. This fall tiramisu is the perfect easy to make, yet stunning dessert.
Equipment
- 1 stand mixer with paddle attachment and whisk or electric hand mixer with beaters
- 1 9 x 9 (23 cm) or 9 x 13 inch (23 x 33 cm) dish
Ingredients
- 1½ cups (360 ml) brewed espresso
- 2 cups (240 ml) heavy cream, room temperature
- ¼ cup (50 g) granulated sugar
- 15 oz. canned pumpkin puree
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all spice or cloves
- 16 oz. mascarpone cheese, room temperature
- 2 7 oz. packages of ladyfingers
- 1 - 2 tablespoons cocoa powder for topping, optional
Instructions
- Prepare the brewed espresso according to the instructions on the container or according to your espresso machine. This tiramisu recipe needs about 1 ½ cups espresso or 24 g espresso powder mixed into 12 oz. hot water. Once the espresso is brewed whisk 2 tablespoons (25 g) sugar into the espresso and pour the espresso into a bowl which will be used to dip the ladyfingers cookies in.1½ cups (360 ml) brewed espresso
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and ¼ cup (50 g) sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the pumpkin and mascarpone filling. Switch to a paddle attachment.2 cups (240 ml) heavy cream, room temperature, ¼ cup (50 g) granulated sugar
- 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.15 oz. canned pumpkin puree, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 teaspoon vanilla extract , 1 teaspoon ground cinnamon , ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg , ¼ teaspoon ground all spice or cloves , 16 oz. mascarpone cheese, room temperature
- 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 ⅓ or ½ of the pumpkin mascarpone cream (depending on how many layers you have). Repeat layering the lady fingers and pumpkin mascarpone filling 1 - 2 more times, ending with the pumpkin mascarpone.2 7 oz. packages of ladyfingers
- Loosely cover the tiramisu pumpkin dessert with plastic wrap and transfer to the fridge to chill and set for at least 6 hours. The tiramisu and pumpkin dessert can stay in the fridge up to 1 day before serving. When it’s time to serve, carefully remove the pumpkin tiramisu from the fridge, dust with cocoa powder, slice and enjoy.1 - 2 tablespoons cocoa powder for topping, optional
Notes
Store: Keep this tiramisu pumpkin dessert covered in the fridge for up to 2 - 3 days. I do not recommend freezing and thawing this particular version of tiramisu.
Pumpkin Tiramisu Trifles (Mini Cups or Large Dish): Make this tiramisu pumpkin dessert in individual cups or one large trifle by preparing the recipe components as listed in the recipe. Instead of assembling the tiramisu in a pan use (4 - 6) 6 - 8 oz. glasses or one large trifle dish to layer the espresso ladyfingers and pumpkin mascarpone filling. Cover the cups with plastic wrap, chill the pumpkin tiramisu trifle(s) in the fridge for at least 6 hours, top with a dusting of cocoa powder and enjoy.
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