Description
Elevate your autumn dessert game with a seasonal twist on the classic no-bake Italian tiramisu! This Pumpkin Spice Tiramisu combines layers of delicate ladyfingers, a rich pumpkin mascarpone cream, and a fragrant infusion of pumpkin spice and coffee, making it the perfect treat for holiday gatherings or a comforting fall indulgence.
Ingredients
Scale
- **For the Pumpkin Mascarpone Cream:**
- 2 cups (470g) mascarpone cheese, chilled
- 1 cup (240g) pumpkin puree
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1 ½ cups (360ml) heavy cream, chilled
- **For the Coffee-Soaked Ladyfingers:**
- 2 (3 oz/85g) packages of ladyfingers (savoiardi)
- 1 ½ cups (360ml) freshly brewed strong coffee or espresso, cooled
- 2 tablespoons Kahlúa or dark rum (optional)
- 1 teaspoon vanilla extract
- **For Garnish:**
- Unsweetened cocoa powder
- Extra pumpkin pie spice
- Cinnamon sticks or candied pecans (optional)
Instructions
- **Prepare the Coffee Mixture:** In a shallow dish, combine cooled strong coffee, Kahlúa (if using), and vanilla extract. Stir gently and set aside.
- **Make the Pumpkin Mascarpone Cream:** In a large mixing bowl, combine chilled mascarpone, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla, optional cinnamon/nutmeg, and a pinch of salt. Beat with an electric mixer until well combined and smooth, about 1-2 minutes. Scrape down sides.
- **Whip the Heavy Cream:** In a separate, chilled bowl, whip cold heavy cream until stiff peaks form. Be careful not to over-whip.
- **Combine the Creams:** Gently fold about one-third of the whipped cream into the pumpkin mascarpone mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined, being careful not to deflate the mixture.
- **Assemble the Tiramisu:** Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side (do not over-soak). Arrange a single layer at the bottom of a 9×13 inch baking dish.
- **First Cream Layer:** Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
- **Second Layer of Ladyfingers:** Repeat dipping and arranging another layer of ladyfingers over the cream.
- **Second Cream Layer:** Spread the remaining pumpkin mascarpone cream evenly over the second layer of ladyfingers.
- **Chill:** Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- **Garnish and Serve:** Before serving, dust generously with unsweetened cocoa powder and a sprinkle of extra pumpkin pie spice. Add optional cinnamon sticks or candied pecans. Slice and serve chilled.
Notes
Ensure all dairy ingredients are very cold for best results. Do not over-soak ladyfingers to prevent sogginess. Chilling overnight allows the flavors to fully meld.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg