Description
A delectable twist on the classic tiramisu, featuring creamy pumpkin and aromatic spices, perfect for fall.
Ingredients
Scale
- 15.87 ounces high-quality mascarpone cheese
- 1/2 cup pure pumpkin puree
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- 2 cups heavy cream
- 28 ladyfinger cookies
- 2 cups brewed espresso or strong coffee, cooled
- Cocoa powder, for dusting
Instructions
- Prepare espresso or strong coffee and allow it to cool to room temperature.
- 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.
- 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.
- Spread half of the mascarpone pumpkin cream evenly over the prepared ladyfinger layer, covering them completely.
- 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.
- Cover the dish securely and refrigerate for a minimum of 4 hours, or overnight for best results.
- Just before serving, dust the surface generously with cocoa powder for a classic tiramisu presentation.
Notes
- For best flavor, prepare a day in advance.
- Substitute gluten-free ladyfingers for a gluten-free option.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg