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Creamy Pumpkin Tiramisu

Creamy Pumpkin Tiramisu
Print Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Pumpkin Mascarpone Cream
  • 1 cup pure pumpkin purée
  • 8 ounces mascarpone cheese room temperature
  • ¾ cup heavy whipping cream cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
For the Coffee Soak
  • 1½ cups strong brewed coffee or espresso cooled
  • 1 tablespoon maple syrup
  • 2 tablespoons coffee liqueur optional
For Assembly
  • 24 –30 crisp ladyfinger cookies
  • Unsweetened cocoa powder for dusting
  • Ground cinnamon optional

Method
 

  1. Combine the cooled coffee, maple syrup, and coffee liqueur, if using, in a shallow dish.
  2. In a large bowl, gently beat the mascarpone until smooth.
  3. Add the pumpkin purée, powdered sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and combined.
  4. In a separate bowl, whip the cold heavy cream to soft-medium peaks.
  5. Gently fold the whipped cream into the pumpkin-mascarpone mixture in two or three additions.
  6. Quickly dip each ladyfinger into the cooled coffee mixture for about 1–2 seconds per side.
  7. Arrange half of the ladyfingers in a single layer in an 8- or 9-inch square dish.
  8. Spread half of the pumpkin mascarpone cream over the ladyfingers.
  9. Repeat with the remaining dipped ladyfingers and pumpkin cream.
  10. Cover and refrigerate for at least 4 hours, preferably overnight.
  11. Dust with unsweetened cocoa powder and a light sprinkle of cinnamon just before serving.

Notes

Use pure pumpkin purée, not pumpkin pie filling.
Keep the coffee completely cool before dipping the ladyfingers, and don't oversoak them.
For the best texture, make the tiramisu the day before and add the cocoa topping immediately before serving.