Description
Spiced Pumpkin Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of spiced pumpkin mascarpone cream and espresso-soaked ladyfinger cookies. This no-bake treat combines autumnal spices like cinnamon, nutmeg, and cloves with creamy mascarpone and heavy whipping cream, making it a perfect festive dessert for fall and Thanksgiving gatherings.
Ingredients
Scale
Spiced Pumpkin 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 Spiced Pumpkin Mixture: In a medium bowl, combine the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix thoroughly until the mixture is smooth and spices are evenly distributed.
- Whip Heavy Cream: In a separate large bowl, use a mixer to whip the heavy whipping cream until stiff peaks form, being careful not to overbeat so it maintains lightness.
- Mix Mascarpone and Sugar: In another bowl, beat the softened mascarpone cheese with the powdered sugar until the mixture becomes smooth and creamy, ensuring no lumps remain.
- Combine Pumpkin and Mascarpone Mixtures: Gently fold the spiced pumpkin mixture into the mascarpone mixture to infuse it with rich autumnal flavor while preserving the creamy texture.
- Incorporate Whipped Cream: Carefully fold the whipped cream into the pumpkin mascarpone mixture until fully combined, maintaining the airy texture.
- Prepare Coffee Dip: In a shallow dish, mix the cooled brewed espresso with coffee liqueur, if using, to add depth and a subtle kick to the dessert.
- Dip Ladyfingers: Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they absorb some liquid without becoming soggy.
- Layer Dessert: Arrange a layer of dipped ladyfingers at the bottom of a 9×9-inch or trifle dish. Spread half of the pumpkin mascarpone mixture evenly over the cookies.
- Repeat Layers: Add another layer of dipped ladyfingers and cover them with the remaining pumpkin mascarpone mixture. Smooth the top with a spatula.
- Chill Dessert: Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight, allowing 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 to keep the dessert alcohol-free.
- If using soft ladyfinger cookies, reduce the dipping time to prevent them from becoming too soggy.
- This dessert can be prepared up to 2 days in advance for convenience.
