Creamy Pumpkin Tiramisu Spice (Print)
Pumpkin mascarpone cream, coffee-soaked ladyfingers, and whipped topping for a decadent fall treat.
# What You'll Need:
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15.87 oz mascarpone cheese
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1 teaspoon vanilla extract
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½ cup pumpkin puree
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⅔ cup granulated sugar
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⅓ cup brown sugar
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2 teaspoons pumpkin pie spice
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¼ teaspoon kosher salt
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2 cups heavy cream, cold
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28 ladyfingers
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2 cups coffee (espresso or strong coffee)
# How to Make It:
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Make the espresso coffee and let it cool for a few minutes. Set aside while you are making the mascarpone cream.
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In a large mixing bowl, add the mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Mix with an electric hand mixer until well combined.
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Add the pumpkin puree to the mixture and mix until combined.
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Add the cold heavy whipping cream and mix for another 3-4 minutes until the filling thickens.
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Dip the ladyfingers quickly in the coffee (1-2 seconds) and lay them in an even layer in a 13 by 9 inch baking dish.
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Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula. Add another layer of the dipped ladyfingers.
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Transfer the rest of the filling into a piping bag with a star tip and make dollops of the cream all over the ladyfinger layer.
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Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften.
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Generously top the tiramisu with plenty of cocoa powder and serve.
# Additional Notes:
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Use room-temperature mascarpone cheese to ensure easier mixing without lumps.
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Avoid fresh pumpkin puree unless thoroughly drained to prevent a runny filling.
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Use high-fat mascarpone cheese for a stable dessert.
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Chill the tiramisu in the fridge for at least 3 hours or overnight for best results.
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Scrape down the sides of the bowl frequently while mixing to ensure a homogeneous mixture.
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Use high-quality ingredients for the best flavor.