Description
Spiced Pumpkin Tiramisu is a delightful no-bake dessert that combines the creamy richness of mascarpone and whipped cream with the warm, cozy flavors of pumpkin and autumn spices. Layered with espresso-dipped ladyfingers and dusted with cocoa powder, this Italian-American twist on the classic tiramisu is perfect for fall gatherings or Thanksgiving celebrations.
Ingredients
Scale
Pumpkin Spice Mixture
- 1 cup canned pumpkin purée
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
Cream Mixture
- 1 1/2 cups heavy whipping cream
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered sugar
Assembly
- 1 1/2 cups brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 24–30 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder for dusting
- Whipped cream or crushed gingersnaps for garnish (optional)
Instructions
- Prepare Pumpkin Spice Mixture: In a medium bowl, combine the pumpkin purée, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and vanilla extract. Mix thoroughly until smooth and well blended.
- Whip Heavy Cream: In a separate large bowl, use a mixer to whip the heavy whipping cream until stiff peaks form, ensuring the cream holds its shape well.
- Mix Mascarpone and Sugar: In another bowl, beat the softened mascarpone cheese together with the powdered sugar until the mixture is smooth and creamy without lumps.
- Combine Pumpkin and Mascarpone Mixtures: Gently fold the pumpkin spice mixture into the mascarpone mixture until evenly combined, taking care not to deflate the mixture.
- Fold in Whipped Cream: Carefully fold the whipped cream into the pumpkin-mascarpone mixture until fully incorporated, maintaining the airy texture.
- Prepare Coffee Dip: In a shallow dish, combine the cooled espresso or strong coffee with the coffee liqueur if using. Stir gently to mix.
- Dip Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them to prevent sogginess.
- Layer First Half: Arrange a layer of the dipped ladyfingers at the bottom of a 9×9-inch dish or trifle dish. Spread half of the pumpkin mascarpone mixture evenly over the ladyfingers.
- Layer Second Half: Repeat the dipping and layering process with another layer of dipped ladyfingers, then spread the remaining pumpkin mascarpone mixture on top. Smooth the surface with a spatula.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the dessert to set.
- Serve: Before serving, dust the top generously with unsweetened cocoa powder and garnish with whipped cream or crushed gingersnaps if desired.
Notes
- For a kid-friendly version, omit the coffee liqueur.
- If using soft ladyfingers, reduce the dip time to avoid sogginess.
- This dessert can be made up to 2 days in advance and stored in the refrigerator for convenience.
