Delicious Easy Creamy Pumpkin Tiramisu (Print Version)
Pumpkin, mascarpone, and spiced cream layered with espresso-soaked ladyfingers for a rich, autumn treat.
# Ingredients:
→ Cream Mixture
01 -
15.87 ounces high-quality mascarpone cheese
02 -
1/2 cup pure pumpkin puree
03 -
2/3 cup granulated sugar
04 -
1/3 cup brown sugar
05 -
2 teaspoons pumpkin pie spice
06 -
1/4 teaspoon kosher salt
07 -
2 cups heavy cream
→ Ladyfinger Layer
08 -
28 ladyfinger cookies
09 -
2 cups brewed espresso or strong coffee, cooled
→ Finishing Touch
10 -
Cocoa powder, for dusting
# Steps:
01 -
Prepare espresso or strong coffee and allow it to cool to room temperature.
02 -
In a large mixing bowl, beat together the mascarpone cheese, granulated sugar, brown sugar, kosher salt, and pumpkin pie spice until smooth and creamy. Blend in pumpkin puree and vanilla extract. Gradually incorporate the cold heavy cream, whipping for 3 to 4 minutes until the mixture is thick and holds soft peaks.
03 -
Quickly dip each ladyfinger cookie into the cooled coffee for 1 to 2 seconds to saturate lightly without over-soaking. Arrange them in a single layer on the base of a 13 x 9 inch serving dish.
04 -
Spread half of the mascarpone pumpkin cream evenly over the prepared ladyfinger layer, covering them completely.
05 -
Dip the remaining ladyfingers in coffee and repeat layering, followed by the rest of the pumpkin mascarpone cream. Smooth the surface to your desired finish.
06 -
Cover the dish securely and refrigerate for a minimum of 4 hours, or overnight for best results.
07 -
Just before serving, dust the surface generously with cocoa powder for a classic tiramisu presentation.
# Notes:
01 -
For a fully dairy-free option, substitute whipped coconut cream for heavy cream and use a plant-based mascarpone-style cheese.
02 -
Ladyfingers should be dipped quickly so they stay structured and do not become soggy.