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Pumpkin Tiramisu

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon, plus more for garnish
  • 1 teaspoon ground ginger
  • 1/4 teaspoons ground nutmeg
  • 2 cups mascarpone cheese
  • 1 cup heavy cream
  • 2 cups warm espresso or strong brewed coffee
  • 1/4 cup white sugar
  • 28 to 32 ladyfingers

 

  1. In a medium bowl, beat together the pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg using a hand mixer or whisk.
  2. Add the mascarpone cheese and mix until well combined.
  3. Add the heavy cream. Whip until light and fluffy. Set aside.
  4. In a shallow bowl, combine the espresso (or coffee) and sugar, stirring until dissolved.
  5. Dunk one ladyfinger at a time into the coffee liquid, quickly turning it to moisten both sides. Don’t leave it in there for more than 2 seconds or it will become too soggy.
  6. As you dunk them, place half of the ladyfingers in an even layer on the bottom of the baking dish. You may need to break some in half to cover the bottom. Wait to dunk the remaining ladyfingers until after you’ve added a layer of pumpkin cream.
  7. Add 1/2 of the pumpkin cream on top and spread it into an even layer.
  8. Repeat dunking the ladyfingers and arranging them on top of the pumpkin cream layer. Top with the remaining pumpkin cream, smoothing out to make it even.
  9. Cover and refrigerate for 8 hours or overnight, giving the ladyfingers time to soften and the cream to firm up slightly
  10. When ready to serve, sprinkle the top f the tiramisu with cinnamon. Slice into squares and serve.

Recipes courtesy of Simply Recipes