Get ready for a twist on the classic dessert! This Pumpkin Tiramisu combines creamy layers of pumpkin and mascarpone with coffee-soaked ladyfingers for a fall treat!
It’s like autumn in a dish! I love serving it at gatherings. Just make sure you save some for yourself because it disappears fast! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to get the rich flavor you want. If you can’t find it, homemade pumpkin puree works too! Just roast and blend fresh pumpkin.
Mascarpone Cheese: This adds creaminess. If you’re in a pinch, cream cheese mixed with a little heavy cream can substitute well, but it will change the taste slightly.
Ladyfinger Cookies: If ladyfingers aren’t available, you can use sponge cake or pound cake cut into strips. They also add a nice texture to the dish.
Coffee: Strong brewed coffee is essential for soaking the ladyfingers. You can substitute brewed tea or even hot chocolate for a different flavor experience.
How Do You Get the Right Texture for the Pumpkin Mixture?
For the pumpkin mascarpone layer, it’s all about combining the ingredients smoothly. Here’s how to avoid lumps:
- Use room-temperature mascarpone for easier blending.
- Cool the egg yolk mixture before mixing it into the pumpkin to prevent curdling.
- When folding in the whipped cream and egg whites, be gentle to keep the mixture light and airy.
This will give you that perfect creamy texture that’s signature to tiramisu!
How Can You Get the Ladyfingers Just Right?
Dipping ladyfingers is key! Too long in the coffee and they’ll get soggy:
- Quickly dip each ladyfinger, just a second or two, ensuring they soak but remain firm.
- Arrange in a single layer without overlapping to allow even soaking.
This way, they will soak up the coffee flavor without falling apart!
How to Make Pumpkin Tiramisu
Ingredients You’ll Need:
For the Base:
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
For the Pumpkin Mixture:
- 3 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 cup pumpkin puree (not pumpkin pie filling)
- 8 oz mascarpone cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Assembly:
- 24-30 ladyfinger cookies
- 1 cup heavy cream
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
This delightful Pumpkin Tiramisu takes about 30 minutes to prepare and needs at least 4 hours in the refrigerator to set, though overnight is even better! This gives it enough time for all those delicious flavors to combine perfectly.
Step-by-Step Instructions:
1. Prepare the Coffee Mixture:
In a shallow dish, mix the cooled brewed coffee with the coffee liqueur if you’ve chosen to use it. Set this aside to make sure it’s ready when you need it.
2. Make the Egg Yolk Mixture:
Next, set up a double boiler by placing a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). In this bowl, whisk the egg yolks with half of the sugar (around 6 tablespoons) until the mixture thickens and becomes pale. This should take about 5-7 minutes. Once done, remove it from heat and set aside to cool slightly.
3. Combine the Pumpkin and Cheese:
In a large mixing bowl, add the pumpkin puree, softened mascarpone cheese, vanilla extract, and all the spices (cinnamon, ginger, nutmeg). Pour in the cooled egg yolk mixture and stir until it’s smooth and well combined.
4. Whip the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This will give a nice airy texture to the tiramisu.
5. Beat the Egg Whites:
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (2 tablespoons) and continue beating until you have stiff peaks. This will add volume to your mixture.
6. Fold Everything Together:
Gently fold the whipped cream into the pumpkin-mascarpone mixture first. Then, carefully fold in the beaten egg whites until everything is well combined and airy.
7. Assemble the Tiramisu:
Take your ladyfinger cookies and quickly dip each one into the coffee mixture. Remember, just a quick dip—no soaking! Arrange them in an even layer in the bottom of an approximately 9×9 inch serving dish.
8. Layer the Mixture:
Spread half of your pumpkin mascarpone mixture over the ladyfingers. It’s all about that creamy goodness!
9. Repeat the Layers:
Now, repeat with another layer of dipped ladyfingers followed by the remaining pumpkin mascarpone mixture on top.
10. Chill the Tiramisu:
Cover the dish with plastic wrap and refrigerate. Let it chill for at least 4 hours or, for the best flavor, overnight.
11. Serve and Enjoy:
Before serving, dust the top of your tiramisu generously with unsweetened cocoa powder. It adds a beautiful finish! Cut it into squares and serve chilled. Enjoy every heavenly bite of this autumn treat!
This Pumpkin Tiramisu is a perfect blend of creamy, spiced pumpkin filling and coffee-soaked ladyfingers. It’s a festive twist on the classic Italian dessert that everyone will love! 🍂🍰
Can I Use Store-Bought Pumpkin Puree Instead of Homemade?
Absolutely! Store-bought pumpkin puree is convenient and works perfectly in this recipe. Just make sure you’re using 100% pure pumpkin puree and not pumpkin pie filling for the best flavor.
How Long Will the Pumpkin Tiramisu Last in the Fridge?
The tiramisu will last for about 3-4 days in the fridge when stored in an airtight container. Just be aware that it may become more moist as it sits, but the flavors will continue to deepen!
Can I Make This Recipe Alcohol-Free?
Yes! Simply omit the coffee liqueur. The dessert will still be delicious with just the brewed coffee to soak the ladyfingers.
What If I Can’t Find Ladyfinger Cookies?
No worries! You can substitute ladyfingers with sponge cake or pound cake cut into strips. Just ensure they’re not too thick, so they can absorb the coffee well.
