Description
Indulge in the perfect autumn fusion with this Pumpkin Tiramisu. This recipe marries the cozy, spiced warmth of pumpkin pie with the elegant, creamy layers of a traditional Italian dessert. It is a showstopper for any gathering, simple to assemble, and requires no cooking. Every bite offers a heavenly, velvety texture that is sure to delight your family and friends during the holiday season.
Ingredients
2 cups pumpkin puree (not pie filling)
1 cup heavy whipping cream
16 oz mascarpone cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 tbsp pumpkin pie spice
24 ladyfinger biscuits
1.5 cups brewed coffee (cooled)
1/4 cup cocoa powder for dusting
Instructions
In a large bowl, beat the heavy cream until stiff peaks form and set aside.
In a separate bowl, whisk together the mascarpone, sugar, pumpkin puree, vanilla, and pumpkin spice until smooth.
Gently fold the whipped cream into the pumpkin mixture using a spatula until fully combined.
Quickly dip each ladyfinger into the cooled coffee for one second per side; do not soak them.
Arrange a layer of dipped ladyfingers at the bottom of an 8×8 inch baking dish.
Spread half of the pumpkin cream mixture over the ladyfingers.
Repeat the layers with the remaining ladyfingers and the rest of the pumpkin cream.
Dust the top generously with cocoa powder through a fine mesh sieve.
Cover and refrigerate for at least 4 hours, though overnight is best for the flavors to meld.
Notes
Keep refrigerated for up to 3 days. It stays freshest when tightly covered with plastic wrap. If you prefer a lighter texture, you can replace half the mascarpone with Greek yogurt. Ensure your mascarpone is at room temperature before mixing to avoid a lumpy cream layer.
- Prep Time: 20
- Category: Recipes
- Method: No-Bake
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 85mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg