Description
This Creamy Pumpkin Tiramisu is a festive twist on the classic Italian dessert, combining rich mascarpone, spiced pumpkin puree, and espresso-soaked ladyfingers. Perfectly layered and chilled to creamy perfection, it offers a comforting and indulgent pumpkin spice flavor that’s ideal for autumn gatherings or special occasions.
Ingredients
Units
Scale
Mascarpone Cream Mixture
- 15.87 oz Mascarpone cheese (room temperature)
- 1 teaspoon Vanilla extract
- 1/2 cup Pumpkin puree (preferably not fresh or well-drained)
- 2/3 cup Granulated sugar
- 1/3 cup Brown sugar
- 2 teaspoon Pumpkin pie spice
- 1/4 teaspoon Kosher salt
- 2 cups Heavy cream, cold
Assembly
- 28 Ladyfingers
- 2 cups Coffee espresso, or strong coffee (cooled)
- Cocoa powder for dusting
Instructions
- Prepare Coffee: Brew 2 cups of espresso or strong coffee and let it cool to room temperature. Set aside to use later for soaking the ladyfingers.
- Mix Mascarpone Base: In a large mixing bowl, combine the mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Use an electric hand mixer to beat the ingredients until smooth and well combined.
- Add Pumpkin Puree: Incorporate the pumpkin puree into the mascarpone mixture and mix until fully blended, ensuring an even pumpkin spice flavor throughout.
- Whip Heavy Cream: Pour in the cold heavy cream and whip the mixture with the electric mixer on medium-high speed for 3-4 minutes until the filling thickens and forms soft peaks, creating a creamy and stable texture.
- Soak Ladyfingers: Quickly dip each ladyfinger into the cooled coffee for 1-2 seconds, ensuring they are soaked but not soggy. Then arrange them in a single even layer in a 13 by 9 inch baking dish.
- Layer Mascarpone Cream: Spread half of the mascarpone pumpkin cream evenly over the soaked ladyfingers using a spatula to smooth the surface.
- Second Ladyfinger Layer: Dip the remaining ladyfingers quickly in coffee and lay them over the mascarpone layer to form a second layer.
- Pipe Remaining Cream: Transfer the remainder of the mascarpone mixture to a piping bag fitted with a star tip. Pipe dollops evenly over the top ladyfinger layer for a decorative and creamy finish.
- Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours to allow flavors to meld and ladyfingers to soften.
- Serve: Before serving, generously dust the top with cocoa powder. Slice into 10 portions and enjoy this creamy pumpkin-infused tiramisu dessert.
Notes
- Use room-temperature mascarpone cheese to avoid lumps and achieve a smooth cream mixture.
- Avoid fresh pumpkin puree due to excess liquid; if using fresh, drain well to prevent a runny filling.
- Choose high-fat, full-fat mascarpone cheese for stability and richness in the dessert.
- Chilling the tiramisu for at least 3-4 hours, ideally overnight, improves texture and flavor infusion.
- Scrape down the sides of the mixing bowl frequently during preparation to ensure a uniform, lump-free cream.
- Use the highest quality ingredients possible to elevate the taste and texture of the tiramisu.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 410
- Sugar: 28g
- Sodium: 70mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
