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Pumpkin Tiramisu
5.0 (5792 reviews)
This delicious and dramatic pumpkin tiramisu is the perfect no-bake dessert idea for autumn, with layers of spiced pumpkin–mascarpone mousse and coffee-dipped ladyfingers.
Total Time45
Servings?
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Caloriesper servingIngredients
- One 15-ounce can pumpkin puree
- 1/2 cup light brown sugar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Pinch of freshly grated nutmeg
- 3/4 cup granulated sugar
- 1 1/2 cups mascarpone cheese
- 2 1/2 cups heavy cream
- 2 cups brewed coffee, cooled
- Two 7-ounce packages dry ladyfingers
- Chocolate shavings and candied ginger, for garnish
Instructions
- 1In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg, and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
- 2In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of six ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering five more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
- 3In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
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