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spiced pumpkin bourbon tiramisu

spiced pumpkin bourbon tiramisu

this tiramisu features classic espresso dipped ladyfingers, with a lush spiced pumpkin bourbon mascarpone filling. this dessert is the perfect balance bewteen creamy filling and melt in your mouth italian cookie. add a dusting of powdered cocoa for an elegent and no fuss finish.
4.72 from 7 votes
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Course Celebrations, Dessert
Cuisine Italian

Equipment

  • stand or electric mixer
  • 9" springform pan, cake or pie pan

Ingredients
  

  • ¾ c brewed espresso sub with very strong coffee
  • ¼ c bourbon, divided
  • 1 ½ c cold heavy whipping cream
  • 8 oz. room temperature mascarpone
  • ½ c granulated sugar
  • ¼ c brown sugar
  • 1 ¼ c pumpkin puree
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 7 oz. package italian ladyfingers
  • cocoa powder for dusting

Instructions
 

  • Preapare espresso according to the package directions. Cool to room temperature. Whisk in 2 tablespoon 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 tablespoon 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.
Keyword easy fall dessert, pumpkin tiramisu, simple pumpkin dessert, spiced pumpkin tiramisu
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