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Samantha Denton

Pumpkin Tiramisu

A fall inspired tiramisu

Serving size
about 15 individual servings; halve the recipe for a 9×9 dish

Ingredients

  • 48–54 ladyfingers
  • 2½ cups strong brewed coffee, cooled
  • 16 oz mascarpone cheese, softened
  • 2 cups heavy whipping cream
  • 1 cup pumpkin purée
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • Unsweetened cocoa powder (for dusting)
  • Ground cinnamon (for dusting)

Method

  1. 1

    In a large bowl, beat the heavy whipping cream and powdered sugar until medium-stiff peaks form. Set aside.

  2. 2

    In a separate bowl, mix the mascarpone, pumpkin purée, vanilla extract, almond extract, cinnamon, pumpkin pie spice, and salt until smooth and combined.

  3. 3

    Gently fold the whipped cream into the pumpkin mascarpone mixture until smooth and fluffy, being careful not to overmix.

  4. 4

    Pour the cooled strong coffee into a shallow bowl. Quickly dip each ladyfinger into the coffee, just long enough to moisten it without letting it become soggy. Break or cut the ladyfingers as needed to fit your serving cups.

  5. 5

    Add a layer of coffee-soaked ladyfingers to the bottom of each cup. Top with a layer of pumpkin masquerpone cream. Repeat with another layer of coffee-soaked ladyfingers followed by another layer of pumpkin mascarpone cream. Smooth the tops.

  6. 6

    Cover and refrigerate for at least 6 hours, preferably overnight, to allow the ladyfingers to soften and the flavors to come together.

  7. 7

    Just before serving, add a very light dusting of cinnamon, then dust the tops generously with unsweetened cocoa powder.