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Creamy Pumpkin Tiramisu Recipe

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★★★★★

4.9 from 66 reviews

This Creamy Pumpkin Tiramisu is a delightful autumn twist on the classic Italian dessert, combining rich mascarpone cheese with seasonal pumpkin puree and warm pumpkin pie spices. Layers of coffee-soaked ladyfingers are enveloped in a luscious pumpkin-spiced mascarpone cream, chilled to perfection and topped with cocoa powder for a comforting and elegant treat perfect for fall gatherings or any festive occasion.

Ingredients

Scale

Mascarpone Mixture

  • 15.87 oz Mascarpone cheese (room temperature)
  • 1 teaspoon Vanilla extract
  • ½ cup Pumpkin puree (preferably canned, drained if fresh)
  • ⅔ cup Granulated sugar
  • ⅓ cup Brown sugar
  • 2 teaspoon Pumpkin pie spice
  • ¼ teaspoon Kosher salt
  • 2 cup Heavy cream (cold)

Other Ingredients

  • 28 Ladyfingers
  • 2 cups Coffee (espresso or strong brewed coffee, cooled)

Instructions

  1. Prepare the coffee: Brew 2 cups of espresso or strong coffee and allow it to cool for a few minutes. Set aside while making the mascarpone cream.
  2. Mix mascarpone base: In a large mixing bowl, combine the room-temperature mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Use an electric hand mixer to blend until the mixture is smooth and well combined without lumps.
  3. Add pumpkin and vanilla: Stir in the pumpkin puree and vanilla extract, mixing thoroughly to incorporate the flavors evenly into the mascarpone mixture.
  4. Whip the cream: Add the cold heavy cream to the mascarpone mixture and mix on medium-high speed for 3 to 4 minutes until the filling thickens and forms soft peaks, ensuring a creamy, stable texture.
  5. Soak ladyfingers: Quickly dip each ladyfinger into the cooled coffee for 1 to 2 seconds—do not soak too long to avoid sogginess. Lay an even layer of soaked ladyfingers in the bottom of a 13 by 9 inch baking dish.
  6. Layer mascarpone mixture: Spread half of the mascarpone pumpkin cream evenly over the ladyfingers using a spatula to smooth the surface.
  7. Second ladyfinger layer: Repeat the dipping process and layer the remaining coffee-soaked ladyfingers over the cream layer.
  8. Pipe remaining cream: Transfer the remaining mascarpone mixture to a piping bag fitted with a star tip and pipe dollops evenly over the second ladyfinger layer for decorative texture.
  9. Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the ladyfingers soften perfectly.
  10. Serve: Before serving, dust the entire tiramisu generously with cocoa powder for a classic finish. Enjoy chilled.

Notes

  • Use room-temperature mascarpone cheese to ensure a smooth, lump-free cream.
  • Avoid fresh pumpkin puree unless well-drained to prevent a watery filling.
  • Choose high-fat, full-fat mascarpone cheese for stability and rich flavor.
  • Allow the tiramisu to chill for at least 3 hours or overnight for the best texture and flavor absorption.
  • Scrape down the sides of the mixing bowl during blending to maintain an even, homogenous cream.
  • Use high-quality ingredients to maximize flavor and overall dessert quality.

Keywords: pumpkin tiramisu, pumpkin dessert, mascarpone dessert, autumn dessert, coffee dessert, no-bake tiramisu, fall recipes

Find it online: https://ellaeatsdaily.com/creamy-pumpkin-tiramisu-recipe/