Description
A rich and creamy Pumpkin Tiramisu combining classic Italian dessert elements with seasonal pumpkin puree and warm spices, layered with espresso-soaked ladyfingers and mascarpone cream, perfect for a festive fall treat.
Ingredients
Pumpkin Mixture
- 1 cup plus 2 tablespoons (274g) pumpkin puree
- 1/2 cup (112g) packed light brown sugar
- 1 cup (207g) sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
Cream Mixture
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 1 1/4 cups (285g) mascarpone cheese
Espresso Soak
- 2 cups (480ml) hot water
- 6 tablespoons instant espresso powder
- 6 tablespoons (78g) sugar
- 1/4 cup (60ml) Kahlua
Additional Ingredients
- 1 (17.5 ounce) package ladyfingers
- Cocoa powder, for dusting
Instructions
- Prepare Pumpkin Mixture: In a small bowl, combine the pumpkin puree, packed light brown sugar, sugar, ground cinnamon, ground ginger, freshly ground nutmeg, and ground cloves. Mix well and set aside to allow flavors to meld.
- Make Cream Mixture: In a large mixing bowl, whip the cold heavy cream until it begins to thicken. Stir the mascarpone cheese to smooth it out, then add it to the cream. Whip on low speed until incorporated and no lumps remain. Increase to medium speed and whip just until stiff peaks form, being careful not to overwhip.
- Fold Pumpkin into Cream: Gently fold the pumpkin mixture into the whipped cream mixture in two additions, carefully folding to maintain the airy texture without deflating the cream. Set aside.
- Prepare Espresso Soak: In a medium bowl, combine the instant espresso powder and sugar with the hot water, stirring until dissolved. Add the Kahlua and stir to combine.
- Dip Ladyfingers: Quickly dip each ladyfinger into the espresso mixture for 2-4 seconds, ensuring they absorb the liquid but do not become soggy. Arrange a single layer of soaked ladyfingers in the bottom of a 9×13 inch pan.
- First Layer: Spread half of the pumpkin mascarpone cream mixture evenly over the ladyfingers layer.
- Second Ladyfinger Layer: Repeat the dipping and layering with the remaining ladyfingers over the cream layer.
- Top with Cream and Dust Cocoa: Spread the remaining pumpkin mascarpone mixture over the top layer of ladyfingers. Lightly dust the surface with cocoa powder for a classic tiramisu finish.
- Chill: Refrigerate the tiramisu for at least 3-4 hours, preferably overnight, to allow flavors to meld and the dessert to set before serving.
Notes
- Use cold heavy cream for best whipping results.
- Be careful not to over-soak ladyfingers to avoid sogginess.
- For a non-alcoholic version, omit Kahlua and replace with additional espresso or coffee.
- Dust cocoa powder just before serving to prevent it from getting wet and clumping.
- For best flavor, prepare ahead and chill overnight.
