Description
A cozy autumn twist on classic tiramisu, layered with pumpkin-spiced mascarpone cream and coffee-soaked ladyfingers for a rich and comforting dessert that perfectly captures the flavors of fall.
Ingredients
For the Pumpkin Mascarpone Cream
- 1 cup pumpkin puree
- 1 cup mascarpone cheese
- ¾ cup heavy cream
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
For the Assembly
- 1 cup brewed coffee, cooled
- 20–24 ladyfinger cookies
- Cocoa powder for dusting
Instructions
- Prepare Pumpkin Mascarpone Cream: In a bowl, whisk together pumpkin puree, mascarpone cheese, sugar, vanilla extract, and pumpkin pie spice until the mixture is smooth and well combined.
- Whip Heavy Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form, ensuring a light and airy texture.
- Combine Mixtures: Gently fold the whipped cream into the pumpkin-mascarpone mixture to maintain a creamy and fluffy consistency.
- Soak Ladyfingers: Quickly dip each ladyfinger into the cooled brewed coffee, making sure they absorb coffee but do not become soggy.
- Layer in Dish: Arrange a single layer of soaked ladyfingers in the bottom of a serving dish or trifle bowl.
- Add Cream Layer: Spread half of the pumpkin cream mixture evenly over the ladyfingers layer.
- Repeat Layers: Add another layer of coffee-soaked ladyfingers on top of the cream, followed by the remaining pumpkin cream spread evenly to create a second layer.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Serve: Before serving, dust the top generously with cocoa powder to add a final touch of flavor and decoration.
Notes
- Chill overnight for best flavor and texture development.
- Sprinkle crushed biscuits or nuts on top before serving for added crunch and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
