PUMPKIN TIRAMISU RECIPE

This Pumpkin Tiramisu Recipe is a cozy fall spin on traditional tiramisu with espresso dipped ladyfingers, fluffy pumpkin mascarpone cream, and a dusting of cocoa powder. It is creamy, make ahead friendly, and perfect for Thanksgiving or fall entertaining.

Course Dessert

Cuisine Italian

Prep Time 30

Chill Time 6

Total Time 6 30

Servings

Calories 302kcal

Author Tina Frank

Ingredients

For the Espresso Soak:

1 cup strong brewed espresso cooled
2 tablespoons granulated sugar

For the Pumpkin Mascarpone Cream:

1 cup cold heavy whipping cream
1 cup (½ cup + ½ cup) powdered sugar divided
2 teaspoons pure vanilla extract
(1) 8-ounce tub mascarpone cheese cold
1 cup canned pumpkin purée (not pumpkin pie filling)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 Pinch kosher salt

For the Assembly:

30 Italian ladyfingers Savoiardi
Unsweetened cocoa powder for dusting

Instructions

In a small bowl, stir together 1 cup cooled espresso and 2 tablespoons granulated sugar until the sugar dissolves. Set aside.
In a large mixing bowl, beat 1 cup of cold heavy whipping cream, ½ cup of powdered sugar, and 2 teaspoons of pure vanilla extract until stiff peaks form. The whipped cream should hold its shape and look thick and smooth.
In a separate bowl, add (1) 8-ounce tub of mascarpone cheese, 1 cup pumpkin purée, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of kosher salt. Mix gently until smooth and fully combined. Then add ½ cup powdered sugar and stir into the pumpkin mixture.
Add ½ cup of the prepared whipped cream into the pumpkin mascarpone mixture and fold it in gently. Add the remaining whipped cream and continue folding just until combined. The mixture should be light and fluffy.
Working one at a time, quickly dip each ladyfinger into the espresso mixture. Do not let them sit or soak. Line the bottom of an 8 x 8-inch baking dish with the dipped ladyfingers.
Spread half of the pumpkin mascarpone cream evenly over the ladyfingers using a spatula.
Repeat with another layer of dipped ladyfingers, then spread the remaining mascarpone cream over the top and smooth it out evenly.
Spread the remaining ½ cup whipped cream evenly over the top as the final layer. Cover and refrigerate for at least 6 hours, but overnight is best for the cleanest slices and best flavor.
Right before serving, dust the top evenly with unsweetened cocoa powder. Slice and serve chilled.

Notes

A quick dip in the espresso is all you need. If the ladyfingers soak too long, they will become too soft, and the layers will lose structure.

Use pure pumpkin purée, not pumpkin pie filling. The pie filling is already sweetened and spiced, and will throw off the balance.

Make sure your heavy cream is cold before whipping so it reaches stiff peaks and holds properly.

Fold the whipped cream in gently to keep the mixture light and airy. Overmixing will make it dense.

This dessert needs time to set. Overnight chilling gives you the best texture and flavor.

If you want to add a little texture, sprinkle crushed gingersnap cookies or chopped pecans over the top just before serving. It adds a subtle crunch and pairs really well with the pumpkin and espresso flavors.

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