Description
This Pumpkin Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers and a luscious pumpkin-spiced mascarpone cream. Perfect for fall gatherings or anytime you crave a cozy, creamy treat with a seasonal flair.
Ingredients
Scale
Pumpkin Mascarpone Cream
- 1 cup (8 oz) mascarpone cheese
- 1 cup heavy cream
- 3/4 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Other Ingredients
- 1 cup espresso or strong coffee
- 2 tablespoons maple syrup
- 24 ladyfinger cookies (Savoiardi)
- 1 tablespoon unsweetened cocoa powder
Instructions
- Chill Equipment: Chill the mixing bowl and beaters in the refrigerator for 10 minutes before use to help achieve firmer whipped cream.
- Whip Cream: In the chilled bowl, beat the heavy cream using an electric mixer until soft peaks form. Set aside carefully to maintain the texture.
- Prepare Pumpkin Mixture: In a separate bowl, combine the mascarpone cheese, canned pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix thoroughly until smooth and homogenous.
- Fold Cream into Pumpkin Mixture: Gently fold the whipped cream into the pumpkin mascarpone mixture until fully incorporated, taking care not to deflate the cream.
- Mix Coffee Dipping Liquid: In a shallow bowl, stir together the espresso or strong coffee with the maple syrup to create a flavorful soaking liquid.
- Dip Ladyfingers: Quickly dip each ladyfinger cookie into the coffee and maple syrup mixture. Do this swiftly to prevent them from becoming too soggy.
- First Layer: Arrange half of the dipped ladyfingers in a single layer at the bottom of an 8×8 inch dish.
- Spread Pumpkin Cream: Evenly spread half of the pumpkin mascarpone cream mixture over the ladyfingers layer.
- Second Layer: Repeat the dipping and layering process with the remaining ladyfingers, then top with the remaining pumpkin mascarpone cream mixture, spreading it out evenly.
- Chill: Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to firm up.
- Serve: Just before serving, dust the top with unsweetened cocoa powder. Slice into portions and enjoy chilled.
Notes
- For best results, use freshly brewed espresso or strong coffee for dipping ladyfingers.
- Do not soak ladyfingers for too long to prevent sogginess.
- This dessert is best refrigerated overnight for optimal flavor and texture.
- You can substitute maple syrup with honey or brown sugar syrup if preferred.
- Make sure to gently fold the whipped cream into the pumpkin mixture to keep the light texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
